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Ultra-Thin Pizza Crust
MaryJane Robbins · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
405g
Water
227g
Hydration
56.0%
Salt
1.5%
Yeast
0.74%
Oil
12.3%
Sauce
—
Cheese
—
Dough weight
691g
Process
Bake temp
450°F / 232°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flourKing Arthur Unbleached All-Purpose Flour1.5 cup · 180g
- flourKing Arthur Semolina Flour*1 cup · 163g
- flourKing Arthur Durum Flour0.5 cup · 62g
- salttable salt1 tsp · 6g
- yeastinstant yeast1 tsp · 3g
- oilolive oil0.25 cup · 50g
- water1 to 1 1/4 cups warm water1 cup · 227g