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Ingredients
US|METRIC
2 SERVINGS
- 1/16 tsp. active dry yeast
- 3.71 oz. water
- 3.04 oz. bread flour
- 11.04 oz. water
- 1 Tbsp. olive oil (for the dough.)
- 1 3/4 tsp. active dry yeast
- 0.56 oz. rye flour
- 16.45 oz. bread flour (plus more to sprinkle.)
- 1 Tbsp. kosher salt
- 1/2 cup olive oil (for the pans*)
- 6 fresno chiles (stemmed, seeded, and thinly sliced.)
- 1/4 cup olive oil
- kosher salt
- 15 sweet baby bell peppers (stemmed, seeded, and cut in half, or 2 to three large red bell peppers, stemmed, seeded, and cut into 1 1/2 to 2 inch squares.)
- 2 oz. low moisture mozzarella cheese (cut into 1/2 inch cubes.)
- 10 cherry tomatoes (small)
- 1 Tbsp. fresh thyme leaves
- 1 pinch sea salt
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