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RyceCube
Dec 22, 2003


lovely cellphone pic of my pizza I made at lunch
http://imgur.com/V35GI

100%, Bread flour, 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)*
63%, Water (at around 100 degrees F), 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
1%, Oil, 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
1.75%, Salt (table salt), 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
0.40%, IDY (instant dry yeast), 0.03 oz. (0.81 g.), (a bit over 1/4 t.)
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105

Kneaded dough in mixer, then oiled it, and put it in a air-tight container in my fridge for about 24 hours. Let it warm up to room temperature for about two hours, and pre-heated my oven and pizzastone at 550 for an hour or so.

It's a really good recipe. Very airy, but crunchy and tasty dough.

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RyceCube
Dec 22, 2003


I want to start experimenting with making my own pizza sauce. Anyone got links to good recipes?

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