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Ingredients
4 cups (500g) Caputo 00 flour
1 ½ cups (350ml) warm water (about 100°F/38°C)
2 teaspoons (10g) sea salt
1 teaspoon (3g) active dry yeast
1 teaspoon (4g) sugar
1 tablespoon (15ml) olive oil (optional, for a richer dough)
