I did not convert the Reinhart Country Pizza dough recipe to baker's percent format but for the IDY + Honey version, it would look like this:Reinhart Country Dough Formulation with IDY and Honey
|Flour Blend* (100%):|
Morton's Kosher Salt (1.41094%):
Olive Oil (3.96825%):
|680.4 g | 24 oz | 1.5 lbs|
481.95 g | 17 oz | 1.06 lbs
4.52 g | 0.16 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
9.6 g | 0.34 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
27 g | 0.95 oz | 0.06 lbs | 6 tsp | 2 tbsp
31.47 g | 1.11 oz | 0.07 lbs | 4.5 tsp | 1.5 tbsp
1234.94 g | 43.56 oz | 2.72 lbs | TF = N/A
*The Flour Blend comprises 18oz/510.3g of unbleached bread flour and 6oz/170.1g whole wheat flour
Note: Dough is for five dough balls; no bowl residue compensation
I could not calculate a thickness factor for the Country Pizza dough because no pizza size was indicated at http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/71-country-pizza-dough.html
. However, because of the similarity of the ingredients, quantities and total dough weight to the Classic Pizza dough, I believe it is safe to say that the intended pizza size is 12"-13". If so, the thickness factor would be 0.06564-0.07703. The dough weight for a 14" pizza would be 10.10-11.85 ounces. Of course, if you want a thicker pizza, you can use a larger thickness factor, just as you did with your recent experiments.
I think the Reinhart Classic and Country Pizza doughs should work in your oven at market but you will want to watch the bottom crust browning and be prepared to slip pizza screens under the pizzas should the bottoms darken too quickly or too much.
Nothing should change for the remaining numbers in the dough formulations should you decide to omit the sugar/honey and oil. The overall dough weight will change, however, due to the omission of those ingredients. That will change the thickness factors also, but not in a material way.