Neapolitan-Style Pizza Crust
- 2 cups (232g) King Arthur ‘00’ Pizza Flour
- ⅛ teaspoon instant yeast or active dry yeast
- ½ teaspoon granulated sugar
- 1 ¼ teaspoons (8g) salt
- ¾ cup (170g) water, lukewarm, (105° to 115°F)
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