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Slow-Rise Pizza Crust (King Arthur Flour Co.)
Halcyon Eve · food.com · 2008 · Original
other (asserted)
Baker's percentages
Flour
428g
Water
296g
Hydration
69.3%
Salt
2.1%
Yeast
0.70%
Oil
6.4%
Sauce
—
Cheese
—
Dough weight
763g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourall-purpose flour1.75 cup · 218.8g
- floursemolina1.25 cup · 208.8g
- yeastinstant yeast1 tsp · 3g
- saltsalt1.5 tsp · 9g
- oilolive oil2 tbsp · 27.2g
- water1 1/4-1 1/3 cups water1.25 cup · 296.3g
- oilolive oil0 each · 0g
Toppings (1)
- over cheesedough enhancer25g