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Cracker-Thin Style Pizza
Luis Perez · gozney.com · 2023 · Original
other (asserted)
Baker's percentages
Flour
950g
Water
580g
Hydration
61.0%
Salt
2.1%
Yeast
16.26%
Oil
—
Sauce
—
Cheese
—
Dough weight
1715g
Process
Bake temp
500°F / 260°C
Bake time
4-5 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
4h
Ingredients (6)
- flourFlour – 950g0 each · 950g
- sugarSugar – 10g0 each · 10g
- yeastInstant or Active dry yeast – 4.5g0 each · 4.5g
- yeastPreferment – 150g0 each · 150g
- waterIce cold water 580g0 each · 580g
- saltSea Salt 20g0 each · 20g
Toppings (1)
- over cheeseCorn meal – 50g50g