I have a question about step 5 on the recipe "Pissaladière Niçoise" from ChefJune. It says:
"FWIW: DuFour's frozen puff pastry (all butter) works just fine if you've neither the time nor the inclination to make even the Rough Puff. ;)"
could you use a regular pizza cust rather than puff pastry or rough puff pastry? i am quite adept at making that dough and don't hae the desire to spend the time and butte for a puff pastry workout
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