Ingre­di­ents — The Dough:

Yields one 12″ pizza from a mod­i­fied Lehmann NY-style dough for­mu­la­tion.
Total dough weight = 11.88 oz. (336.66 g.)
Thick­ness fac­tor (TF) = 0.105

• 100%, King Arthur Sir Lancelot Bread Flour: 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)
• 63%, Dis­tilled Water (at around 100° F): 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
• 1%, Olive Oil: 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
• 1.75%, Salt: 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
• 0.40%, Instant Dry Yeast: 0.03 oz. (0.81 g.), (a bit over 1/4 t.)

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