I do take notes when trying a new pizza or style, but didnít think to weigh how much extra flour I used. I never thought about mixing by hand because I saw Bittman mixing the dough with a food processor. I just pulsed until the dough came together, which didnít take long. I donít have a sifter, but can borrow my motherís and try the formula you set forth to see if I need to add extra flour. Also my scale here at home isnít as accurate as the one at market. Thank you for giving me the instructions on what you do when making a new dough.
For the next experiment on the Matzo Pizza I will use your formula for a 12" using two superimposed skins.
King Arthur All-Purpose Flour (100%):
Morton's Kosher Salt (1.04516%):
Olive Oil (26.9653%):
179.78 g | 6.34 oz | 0.4 lbs
79.65 g | 2.81 oz | 0.18 lbs
1.88 g | 0.07 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
48.48 g | 1.71 oz | 0.11 lbs | 10.77 tsp | 3.59 tbsp
309.78 g | 10.93 oz | 0.68 lbs | TF = 0.0483083
154.89 g | 5.46 oz | 0.34 lbs
Note: Nominal thickness factor = 0.04783; for two 12" skins; bowl residue compensation = 1%
I will use the expanded dough calculating tool to add a little more salt to your formula and also to double the formula for 2 dough balls.
I have another question about making this Matzo Pizza. I would like to know what are your opinions on how to bake this pie. Do you think I should bake this pizza on a pizza stone or a screen, since I will be making a 12" pizza this time? I donít have a docker here at home, but will dock the dough more with a fork this time. The top dough really seemed to rise and then fall the last night when I made this pie, even with using the fork to dock.
I plan on making the Matzo Pizza without yeast for now, to see what kind of results can be achieved. The Sardinian flatbread is about the same kind of dough with added yeast. If I decide at some point to switch gears and try a Sardinian flatbread known as carta musica with the added yeast for added taste to the crust should I start another thread now, or just post under this thread? This thin dough is interesting with all the added olive oil.
I looked under the Grandaisy Bakery to see what I could find about the carta musica and see it is called carta and from there I search more to see what I could find about this kind of flatbread. I searched under Carta bread. I found this link for another recipe without yeast. The person that had this blog, said it tasted like crackers.http://kitchenswathi.blogspot.com/2010/03/sardinian-flat-bread-carta-da-musica.html
All purpose flour: 2 cup
Semolina flour: Ĺ cup
Salt: Ĺ +1/8 teaspoon
Olive oil: 1/3 cup+ 2 tablespoon oil
Water: ĺ cup
I saw by searching more that this kind of flatbread is traditionally made with fine semolina flour. Would that be something like durum flour? Sometimes the recipe doesnít call for any olive oil added. Some call for a sponge to be made first and then a final dough.
Under this site it explains what ancient dough are by name.http://www.isolasarda.com/pane_e.htm
Two more Mark Bittmanís Matzohttp://bklynfoodie.com/?p=1375 http://nosheteria.com/2010/03/happy-passover.htmlhttp://themailifiles.blogspot.com/2009/08/carta-da-musica.html
I am just wondering if Carta musica is almost the same as Matzo that Bittman made, with all the varied formulas. The more I read about it, the more I am thinking it is about the same, except
Bittman, used more olive oil.
If you look under Bittmanís facebook wall you can see what has been said about the Matzo dough.
Thanks for your help,