Recipe added: Mon, Apr 7th 2025 <h1><span class="material-symbols-outlined">scale</span>3rd Fat Thin Crust</h1> %% Category::<h1><span class="material-symbols-outlined">scale</span> </h1> %% > [!quote] If you are coming here from the video: > The instructions are below and the most current recipe. Check back here to see any further updates I make to it. I wish I would have thought about this website just a couple weeks earlier so there would be some more substantial data to look at, but alas there exists my scribbles (the method I used to use) compliled the best I could. These recipes went from hand written notes in concepts app for ios, over to google keep. I’ll detail more about my old “process” and [[How not to keep a dough journal]]. After the different entries below you will find some links to a doughjournal that I will have written way after the fact and most will be retrospective musings. Suffice it to say that I will be making this recipe quite a few more times so check back periodically to see the updates. All of these recipes make 2 doughballs of just under 300g in weight. The procedure is the same for each one unless otherwise stated. 155g Water 305g flour 45g coconut oil 45g clarified butter 5.8g Salt 6g gluten 6s soy lecithin 1.35g instant dried yeast 1. Mix all the dry ingredients together. 2. If using a mixer, add the dry mix to that on first speed. 3. If using hands to mix add the water to the dry mix. 4. Mix for 5 minutes until it reaches a "shaggy mass". 5. Start to incorporate the fat/s bit by bit while mixing. 6. If using a mixer, step 5 has incorporation has to be slower. 7. Once fully incorporated mix until the dough feels elastic, 7 to 10 minutes depending on mixing method. 8. Add salt and mix for another 3 minutes. 9. Rest for 15 minutes. 10. Separate into two balls of 267g and rest for 3 hours 11. You can rest one of the balls in the fridge for a day or two or freeze it for 3 months. ### 1st attempt - from Modernist Pizza Pg. 117 : 165g water 1.35g instant dry yeast 270g all purpose flour 8.25g soy lecithin 82.5g unsalted butter (clarified) 8.25g salt 6g vital wheat gluten 2nd attempt : this one just uses 25 percent fat 275g all purpose flour 165g water 68.75g coconut oil 13.75g sugar 2.75g polydextrose 8.25g salt 6g gluten 8.25g soy lecithin 1.35g instant dried yeast 3rd attempt : 275g all purpose flour 165g water 50g coconut oil 18.75g extra virgin olive oil 13.75g sugar 2.75g polydextrose 8.25g salt 6g gluten 8.25g soy lecithin 1.35g instant dried yeast 4th attempt : 275g all purpose flour 145g water 63.75g coconut oil 13.75g sugar 2.75g polydextrose 20g sugar 8.25g salt 6g gluten 50g egg yolk 1.35g instant dried yeast 5th attempt 155g Water 305g flour 45g coconut oil 45g clarified butter 5.8g Salt 6g gluten 6s soy lecithin 1.35g instant dried yeast Ok for my final test, and to make pizza for a thumbnail I am going to do a few things. 1. Use half clarified and cooled down butter and half coconut oil. 2. Lower the hydration to exactly 50% 3. Add the oils in a reverse state. Clarified when solid and coconut oil when liquid. 4. Use a mixer until I start to add the fats. 5. Lower the heat of the oven to 475. Please be aware that I only have a proper dough journal for the fifth and last batch as I only started doing thorough dough journaling at this point. results: [[Alma Black]]