%% Category::<h1><span class="material-symbols-outlined">smart_display</span> </h1> %% <h1><span class="material-symbols-outlined">smart_display</span>30 Percent Fat Thin Crust Pizza. </h1> Created: Tue, Sep 30th 2025 #video #dough #fats #thincrust > [!quote] UPDATED > Thanks to a viewer @HenryMoll for pointing out that I posted a link to the recipe page for this, which, as you might now if you've visited and read this site before; can be a Fookin mess. So below is the final recipe, with the sugar. I know for a fact that I put sugar in the final dough because I was debating the polydextrose from earlier attempts but didn't want to put anything hard to get in the list. 155g Water 305g flour 45g coconut oil 45g clarified butter 20g sugar 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.