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Now or Later Pizza Crust
PJ Hamel · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
416g
Water
255g
Hydration
61.3%
Salt
1.9%
Yeast
0.72%
Oil
6.0%
Sauce
—
Cheese
—
Dough weight
707g
Process
Bake temp
450°F / 232°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (7)
- flourKing Arthur Unbleached All-Purpose Flour1.75 cup · 210g
- flourKing Arthur Semolina Flour*1.25 cup · 206g
- yeastinstant yeast1 tsp · 3g
- salttable salt1.25 tsp · 8g
- oilolive oil2 tbsp · 25g
- waterplus 2 tablespoons to 1 1/4 cups water1 cup · 255g
- sauce tomatotomato sauce0 each · 0g
Toppings (1)
- over cheeseKing Arthur Pizza Dough Flavor6g