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I have recently been reading that if I am using Caputo 00 flour to make pizzas that I will be baking in a conventional oven, if I add sugar to the dough recipe, it will help brown the crust.So, I guess I would like to know, would it be better to use actual 'cane' sugar (C & H or other brand), or better to use diastatic malt??I have already done one recipe where I used sugar and I got pretty nice results (I
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