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That's a handy link, bit late though! I used the one on the ooni page, and then chucked in a bit of sourdough starter, and then a load more flour because it was refusing to develop and a touch of diax.
Anyway I can't complain about the crust. My anchovy, caper and olive always seems to go a bit sloppy in the middle for some reason. Are dry brined capers a thing?
Yeah that's Tuna. Don't @ me.
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Polygon
https://www.stadlermade.com/pizza-dough-calculator/