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Author Topic: Thin Crust History  (Read 1106 times)

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Offline Pete-zza

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Re: Thin Crust History
« Reply #20 on: Today at 10:38:53 AM »
After three years of making pizza crust from my childhood, Id like to add some salt. When do you add salt to the recipe? Ive read that adding with yeast and water cuts out the yeast. Also, how much salt do you think I should use with this recipe?
satchel,

You can mix the salt in with the flour or you can dissolve the salt in the water. You can also mix the IDY in with the flour. That avoids any possible problems with the yeast and salt being in the same place at the same time.

I concluded from the Monical's nutrition information that there was no salt added to the Monical's dough. But if you would like to add salt to your dough I suggest about 1.75%.

Peter

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