Pizza

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umop3pisdn

Any suggestions for lower salt doughs? mrs upsidedown can't handle too much and all recipes seem to be 15-20g.

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inchpincher in reply to @umop3pisdn

My usual recipe has 20g per 1kg flour which is way to high for kids so I drop it to 12g. I feel dough tastes better if it’s closer to over-proved than under so I just keep an eye on the growth in case the yeast goes mad and then once it’s shaped pop it in the fridge if needs be.

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