"Whatever they do, they have to do it quickly because this uncertainty is hurting business, " the 41-year-old said as he kneaded dough to make lahmacun, a traditional Armenian pizza-style food.

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While he loves a chewy, old-school Neapolitan-style crust and suggests letting your dough rise overnight for fuller flavor, Mr. Vetri has also developed a simpler Romana-style dough that forgoes the use of a yeast starter and shines in thin-crust preparations.

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