Based on our recent posts, I have revised the basic Donatos clone dough formulation as follows:
Wazatron's 14-inch Donatos Clone Dough Formulation (Rev. 4)
100%, Bread flour (KA), 7.50 oz. (212.34 g.), 1 3/4 c. + 2 t. (stir, spoon and level technique)
54%, Water*, 4.04 oz. (114.66 g.), 1/2 c.
10.8%, Eggs, 0.81 oz. (22.93 g.), about 1/2 of a large egg
3.5%, Vegetable oil, 0.26 oz. (7.43 g.), a bit over 1 1/2 t.
1.7%, Salt, 0.13 oz. (3.61 g.), a bit over 5/8 t.
1.7%, Dried dairy whey, 0.13 oz. (3.61 g.), a bit over 1 1/8 t.
1.5%, Nonfat dry milk (supermarket Carnation), 0.11 oz. (3.19 g.), a bit over 2 1/8 t.
1%, Sugar, 0.07 oz. (2.12 g.), a bit over 1/2 t.
0.50%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.
Total dough weight = 13.08 oz. (370.95 g.)
Pizza size = 14 inches
Thickness factor (TF) = 0.085
* Temp. adjusted to achieve a finished dough temperature of 75 degrees F
Note: All measurements are standard U.S./metric
Please note the following in respect of the latest formulation:
1) I increased the eggs to 10.8%, by weight of flour, to give more color to the crust and add a bit more egg flavor.
2) I lowered the hydration to 54% to compensate for the water in the egg and to maintain the total hydration of the formulation at around 62%. I suspect you may be experiencing the effects of high elevation so you may not need all of the formula water and may want to adjust the hydration to suit your particular situation. The way I recommend that you do this is as follows: a) weigh the empty Pyrex measuring cup and note its value, b) tare out the weight of the Pyrex measuring cup, c) weigh out the water (don't use a volume measurement), d) add about 3/4 of the water to the bowl, e) after the various dough ingredients have been mixed and the dough achieves a rough mass, gradually add more water as needed to achieve the final, desired hydration, adding the water a teaspoon at a time, f) when done, weigh the Pyrex measuring cup with the remaining water in it and note the value. At this point, we can subtract the weight of the empty Pyrex cup (from a) above) from the value from f) and then subtract this value from the formula water to tell us the total amount of water you actually used. I could have lowered the hydration in the dough formulation itself, but doing this may create problems for Philip or others who may be at much lower elevation. Going through the steps a) through f) above will enable me to give you your own personalized formulation unique to your particular situation.
3) The oil was lowered to 3.5%, by weight of flour, to correspond to your lowered usage when you made your most recent dough ball.
4) The thickness factor was increased to 0.085 to address the thickness problem you mentioned. With a bit more dough, you may find it easier to roll out the dough to the desired 14-inch skin size. Please note whether increasing the dough thickness solves the problem. If you end up with scrap dough, please note its weight for future reference.
5) I left the yeast (IDY) quantity at 0.50% by weight of flour because of your elevation situation and on the assumption that you will be using a roughly 2-day cold fermentation. If you decide that you would like to go to a 1-day cold fermentation, you can increase the IDY a bit, to a total of about 1/2 t. Or you can use a slightly higher finished dough temperature of about 80 degrees F (e.g., by using slightly warmer water). If you can, please note the finished dough temperature before you put the dough in the refrigerator, for future reference.
Feel free to ask any questions before actually proceeding with your next dough batch.