About: http://webisa.webdatacommons.org/408976408

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	The lower hydration percent was used because all-purpose flour does not have the same absorption rate as a high-gluten flour such as the KASL, or even a bread flour.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com