I believe that the "Crusty" dough formulation you have in mind is the one contained within a series of Replies numbered 107 to 117, starting at http://www.pizzamaking.com/forum/index.php/topic,576.msg8589.html#msg8589
. I believe the specific dough formulation is given in Reply 113 at http://www.pizzamaking.com/forum/index.php/topic,576.msg8700.html#msg8700
. If that is correct, from your posts it sounds like you were trying to modify that dough formulation to use KABF instead of KASL and to use a natural starter or preferment instead of commercial yeast (IDY in this case). Is that correct? I don't how you used the yeast conversion table at http://www.theartisan.net/convert_yeast_two.htm?
, but that table can only be used to do conversions between IDY, ADY and cake yeast, not from those commercial yeast forms to a natural starter. I'm guessing that you used that yeast table to do conversions between the abovementioned commercial forms of yeast, not to somehow calculate a corresponding amount of natural starter to use. Is that correct?
With respect to a dough formulation that you can use to make a 16" pizza using your natural starter, for example, along the lines of the Crusty NY style dough formulation referenced above, it would help to know what the composition of your starter is, in terms of the weight of flour and water that you regularly use to feed and maintain that starter. With that information, it should be possible to use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.htmlto
come up with a test dough formulation for you to experiment with.
FYI, I played around with the Crusty's dough formulation as referenced above and, using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, came up with the following dough formulation:
Olive Oil (1.00887%):
|334.53 g | 11.8 oz | 0.74 lbs|
218.29 g | 7.7 oz | 0.48 lbs
0.75 g | 0.03 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
4.19 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
3.37 g | 0.12 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
561.14 g | 19.79 oz | 1.24 lbs | TF = N/A
The above numbers may be a bit different than what Crusty used since the expanded dough calculating tool did not exist when Crusty posted in the Lehmann thread. I would use a lower hydration if KABF is used and I would perhaps use more salt. I calculated a thickness factor for Crusty's dough and it is 0.098444. That would place Crusty's pizza in the NY street style--or NY slice--category.
As you deliberate, you might also take a look at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,6969.msg59844.html#msg59844
. In that post, I presented a hypothetical example of a Lehmann NY style dough formulation (which is similar to the Crusty dough formulation) that is based on using a natural preferment. I believe that example should help you respond to the questions I posed above in terms of what you may want to do.