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Pizza With Broccoli Rabe, Fontina And Meyer Lemon

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4 cups 00 flour (this is the quintessential pizza flour)

1 teaspoon active dry yeast

1 1/2 cups warm water (105-115)

1 tablespoon olive oil

2 teaspoons sea salt

1 bunch broccoli rabe, tough stems discarded, chopped

12 ounces ricotta, drained

8 ounces fontina, grated

1 meyer lemon, thinly sliced and then quartered

1 tablespoon + 1 teaspoon fresh thyme, minced

1/4 teaspoon chile flakes

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