Author Topic: Wolfgang Puck Recipie  (Read 459 times)

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Offline letswinit

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Wolfgang Puck Recipie
« on: March 11, 2015, 11:36:33 AM »
http://foodwishes.blogspot.com/2009/07/wolfgang-pucks-famous-california-pizza.html

Ingredients:
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt

How do you break these down into % so you can make adjustments and use the dough calculator


Offline Jakew81

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Re: Wolfgang Puck Recipie
« Reply #1 on: March 11, 2015, 01:47:15 PM »
http://foodsim.unclesalmon.com/

100% Flour
63% Water
1.88% Honey
1.28% Salt
1.86% ADY

« Last Edit: March 11, 2015, 01:56:08 PM by Jakew81 »
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Online Pete-zza

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Re: Wolfgang Puck Recipie
« Reply #2 on: March 11, 2015, 01:50:04 PM »
How do you break these down into % so you can make adjustments and use the dough calculator?
letswinit,

You have to be able to convert the volumes of ingredients to weights. If you can tell me what brand of all-purpose flour you would like to use, maybe I can convert the recipe to a form that you can use with one of the dough calculating tools.

As I was composing this post, I see that Jake responded. If his calculations are correct, I believe he needs to move the decimal points two places to the right for the honey, salt and ADY.

Peter

Offline Jakew81

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Re: Wolfgang Puck Recipie
« Reply #3 on: March 11, 2015, 01:56:57 PM »
You are correct Peter, I have edited my post.
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Offline letswinit

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Re: Wolfgang Puck Recipie
« Reply #4 on: March 11, 2015, 02:34:01 PM »
Thanks,

after much reading just went with:

flour 1133.66
water (58%) 657.52
IDY .3% 3.4
Salt 2.5% 28.34
OO 2.5% 28.34

Dough came out real nice better than my last one.

Offline Jakew81

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Re: Wolfgang Puck Recipie
« Reply #5 on: March 11, 2015, 03:27:02 PM »
1133 grams? 2 1/2 lbs of flour?  That's a lot of pizza for experimenting, glad it came out better than your last dough though.
« Last Edit: March 11, 2015, 03:30:18 PM by Jakew81 »
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