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  • 306 g (2 1/2 C) fifty-fifty blend of 00 flour and King Arthur all-purpose flour
  • 8 g (scant 2 t) fine sea salt
  • 4 g (scant 1 t) fresh yeast, or 2 grams (scant 1/2 teaspoon) active dry yeast
  • 4 g (scant 1 t) good olive oil
  • 202 g (1 C minus 1 T) lukewarm water
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