DOUGHBALL WT. 410g (16" pizza)
FLOUR 100 % (AT, unbromated)
WATER 64 % (hard tap)
IDY 0.100 % (lesaffre red)
SALT 2.4 % (salt)
OIL 3 % (canola)
MALT 0.19 % (210 lintner)
Bake: std. home oven; 5m on 610F cordierite (1" thick, preheated 1h)
by oblacious_magnate