Thin Crust Pizza Dough-Caputo Flour

Name: Thin Crust Pizza Dough-Caputo Flour
Ingredients: 1/8th teaspoon Caputo Dry Yeast; Heaping 1/3 cup Caputo '00' Chef's Flour (47 grams); 3 tablespoons plus 1 teaspoon cold water (47 grams); 3/4 teaspoon Caputo Lievito Dry Yeast; 3 1/2 cups Caputo '00' Chef's Flour (430 grams); 2 tablespoons plus 1 teaspoon Caputo Semola (25 grams); 5 tablespoons warm water; 1/2 teaspoons diastatic malt (10 grams), optional, omit if cooking in wood-fired oven; 3/4 cup + 2 tablespoons ice water; 18 hour dough starter (90 grams); 2 teaspoons fine sea salt (10 grams)

caputoflour.com

Erin Hungsberg's essential thin crust pizza dough … enough said. Make it, eat it, repeat it.

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Ingredients

1/8th teaspoon Caputo Dry Yeast
Heaping 1/3 cup Caputo '00' Chef's Flour (47 grams)
3 tablespoons plus 1 teaspoon cold water (47 grams)
3/4 teaspoon Caputo Lievito Dry Yeast
3 1/2 cups Caputo '00' Chef's Flour (430 grams)
2 tablespoons plus 1 teaspoon Caputo Semola (25 grams)
5 tablespoons warm water
1/2 teaspoons diastatic malt (10 grams), optional, omit if cooking in wood-fired oven
3/4 cup + 2 tablespoons ice water
18 hour dough starter (90 grams)
2 teaspoons fine sea salt (10 grams)