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Cast Iron Pizza
Vincenzo's Plate · vincenzosplate.com · 2019 · Original
other (asserted)
Baker's percentages
Flour
1300g
Water
0g
Hydration
—
Salt
2.3%
Yeast
0.23%
Oil
—
Sauce
—
Cheese
—
Dough weight
1333g
Process
Bake temp
482°F / 250°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Cold ferment
2h
Ingredients (5)
- flourWater500 ml · 500g
- flourAll purpose flour800 g · 800g
- yeastDry yeast3 g · 3g
- saltHimalayan salt30 g · 30g
- oilExtra virgin olive oil0 each · 0g