Richard made this one fairly easy for me. Specifically, he gave the weight of flour, which is usually the toughest component, especially if given by volume rather than weight. Richard did not give a weight for the two cups of water, but most people tend to just eyeball the amount in the measuring cup and that tends to be around 8.2 ounces per cup. So, for my purposes, I used 8.2 ounces, by weight, per cup of water. Doing a few more conversions and using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, I came up with the following:
Olive Oil (3.28407%):
|822.15 g | 29 oz | 1.81 lbs|
464.94 g | 16.4 oz | 1.03 lbs
7.09 g | 0.25 oz | 0.02 lbs | 2.35 tsp | 0.78 tbsp
11.16 g | 0.39 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
27 g | 0.95 oz | 0.06 lbs | 6 tsp | 2 tbsp
11.96 g | 0.42 oz | 0.03 lbs | 3 tsp | 1 tbsp
1344.3 g | 47.42 oz | 2.96 lbs | TF = 0.117919
672.15 g | 23.71 oz | 1.48 lbs
You will note from the above table that the thickness factor, which I calculated on the basis of using 23.71 ounces of dough for a 16" pizza, comes to 0.117914. That would usually be considered to be a medium thick crust.
One of the things I was looking for was the amount of yeast. As you may have noted, the finished crust has a lot of blistering. This is a subject that has engendered a lot of debate, but my position has been that the cause of blistering is a long fermentation, possibly on the cusp of overfermenting. Using a lot of yeast, as Richard did, is one way to get to that point. I can't say absolutely that the high amount of yeast for a fermentation period of about 22 hours was responsible for the blistering but it seems to play reasonably well into the thesis that I, and November as well, have advanced on this point.
I believe the ConAgra flour is bromated.