Capocollo Pizza with a 2010 Red Bordeaux

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The Pizza Dough

3/4 cup warm water
1 tsp yeast
1/2 tsp salt
1/2 cup of semolina flour
1/4 cup of rye flour
1-1/4 cups of bread flour

The Pizza Toppings
Canned whole tomatoes, diced up in the food processor, diced roasted garlic, fresh basil, hot capocollo,  fresh mozzarella, grated parmesan cheese, then topped with more fresh basil.

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