Bryan,
I suggest that we start with a basic NY style rather than trying to strike out in five different directions at once. In the process, maybe I can instruct you sufficiently in the use of the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html that you will be able create your own dough formulations using whatever baker's percents, crust thicknesses and flour combinations that you would like.
For a start, I suggest the following for two 15" pizzas:
KABF/VWG Blend* (100%):
Water (63%):
IDY (0.30%):
Sea Salt (1.75%):
Olive Oil (1%):
Total (166.05%):
Single Ball:
| 540.69 g | 19.07 oz | 1.19 lbs
340.64 g | 12.02 oz | 0.75 lbs
1.62 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
9.46 g | 0.33 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
5.41 g | 0.19 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
897.82 g | 31.67 oz | 1.98 lbs | TF = 0.0896052
448.91 g | 15.83 oz | 0.99 lbs
|
Note: Nominal thickness factor = 0.088281 (the number that is entered into the tool); for two 15" pizzas; bowl residue compensation = 1.5%
* The KABF/VWG Blend comprises 527.67 grams (18.61 ounces) KABF and 13.02 grams (0.46 ounces) of Bob's Red Mill VWG (this amount is about 5 1/4 t.)
In creating the above dough formulation, I supplemented the KABF to increase its protein content to the protein content value of the KASL, which is 14.2% (this is the same as for the All-Trumps). To do this, I used member November's Mixed Mass Percentage Calculator at
http://tools.foodsim.com/. I used a a pull-down menu for the KABF and a pull-down menu for the Bob's Red Mill VWG. The target mass I used in the calculator is 540.69 grams and the target percentage is 14.2%. I used the data on a bag of the Bob's Red Mill VWG to convert the weight of VWG to a volume measurement. FYI, the Mixed Mass Conversion Calculator can be used with other flours, including the Caputo 00 Pizzeria flour. Accordingly, you might want to play around with that calculator to become more familiar with its use.
The above dough formulation lends itself to many possible variations. For example, some people like to use a lower hydration, for example, around 57-58%. This makes the dough easier to handle but at the expense of a somewhat less open and airy finished crust. Other members choose to use around 65%. That usually makes the dough more extensible (stretchy) and harder for some people to work with who do have experience working with wetter doughs, but the finished crust should have a more open and airy character. Some people like to omit the oil, which will produce a slighty dryer crust, but others like to increase it, either for increased crust flavor or to make the dough easier to work with (the oil coats the gluten strands). An example would be to use 3% oil. The oil can be just about anything but olive oil adds a nice flavor to the finished crust. You also have the option of increasing or decreasing the amount of salt, and choosing the type of salt to use. In the above dough formulation, I used sea salt. That is what I use because it is a "cleaner" salt than most table salts and has no chemical additives. It also contains nutrients that are good for the yeast. Although the above dough formulation does not include any sugar, it is often recommended that one use about 1-2% sugar if the dough is to be cold fermented for more than about 3 days. Some people, as a personal preference, add sugar even for doughs that will not be held that long.
The nominal thickness factor I used in the above dough formulation, 0.088281, is one that I calculated from information that was provided to me by Tom Lehmann for a NY style pizza. However, there is nothing sacred about that number. I would say that a rough range is about 0.075-0.105. The lower value will result in a generally thinner crust (it will depend to a degree on how you shape the dough and the size of the rim you end up with) and the higher value will result in a generally thicker crust. The lower value will be more in line with the "elite" NY style (the kind baked in coal-fired and other high temperature ovens), and the higher value will be more in line with the NY "street" or "slice" style. In your case, you can use the expanded dough calculating tool to choose whatever value you would like.
The bowl residue compensation factor used in the above dough formulation is to compensate for minor dough losses during the preparation of the dough. The value I selected, 1.5%, works well for a typical KitchenAid stand mixer.
I suggest that you use your digital scale to weigh only the flour and water. For the rest of the ingredients, you should use the volume measurements.
For dough preparation and management purposes, I suggest that you follow the instructions given in Reply 8 at
http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563/topicseen.html#msg19563 and in the posts that follow in that thread. In your case, if it is warm where you live, you will perhaps want to use water on the cool side or at room temperature. If you have a good thermometer, you will perhaps want to measure the various temperatures, including room temperature, flour temperature, water temperature and finished dough temperature. This is in case it becomes necessary to make adjustments to water temperature in future efforts. Ideally, if you will be using your refrigerator to store the dough balls, you want a finished dough temperature in the range of about 75-80 degrees F.
Good luck. If you proceed with the above dough formulation, whether you change any of the numbers or not, I hope that you will post photos of your results. Most often, our members use a basic dough formulation such as presented above and later make changes to achieve something that more closely meets their needs.
Peter
