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Michael White in Hong Kong

Despite the "unbearable" humidity in Hong Kong, chef Michael White thinks he has the pizza crust for his upcoming restaurant, Al Molo, figured out: "I have spent much of my first week here figuring out proportions of flour/yeast/water as to make the sun-dried tomato focaccia fluffy and the pizza crust crunch. It has not been easy but I think it is finally up to par." [Chef Bianco]

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