I went back to the drawing board again and re-did all of the numbers to reflect the use of baking soda and garlic powder. The main reason I found it necessary to do this was because baking soda contains a fair amount of sodium. That made it necessary to adjust the amount of salt (table salt) to add to the dough. In the dough formulation presented below, you will see that the baker's percent for the salt went down as a result.
I based all of my calculations on the All Trumps flour. However, I believe that the Kyrol or Pillsbury Balancer bromated/bleached flours should be similar. I had no choice on this because I have never seen the detailed specs for those two flours. In the dough formulation presented below, you will note that I added IDY in a percent reflecting its appearance dead last in the list of ingredients that you got from Ultra-Thin. You will see that the IDY is extremely small, about 1/100th teaspoon. That amount is a bit more than about half of a "drop" measuring spoon as shown at Reply at http://www.pizzamaking.com/forum/index.php/topic,5583.msg47264.html#msg47264
. It's hard to imagine that that small amount of yeast would have any effect on the dough, at least independently of the baking soda. I have worked before with small amounts of yeast and one would have to ferment the dough at a fairly high room temperature for a considerable time for the yeast to contribute meaningfully to the fermentation process, and that is for a dough with a hydration considerably more than the approximately 41% hydration number shown below.
As I learned yesterday from SAF, dead yeast is a potent ingredient and only a little is required, so it's possible that dead yeast is intended. If we assume that the yeast in the ingredients list is dead yeast, omitting it should not be a problem because its purpose is to relax the dough and aid in machining the dough to form skins, which is not a problem that you should experience when you are using a rolling pin to roll out the dough and a template of some sort to cut a 13" skin out of the starting 14" skin.
For the garlic powder and baking soda, I used my best judgment on the amounts to use based on past experience and what I have read on their use. I could be wrong on both counts inasmuch as I do not know of any way to determine their actual amounts from Nutrition Facts alone. The garlic powder is used in greater quantity than the baking soda because it appears ahead of the baking soda in the Ultra-Thin ingredients list. In using these ingredients, you will want to note their flavor profile, as well as any effect the garlic powder might have on the dough, if any. In the dough formulation below, I recited the garlic powder by name. That ingredient is not in the ingredients list of the expanded dough calculating tool. I had to usurp one of the other entries to be able to use the tool, which necessitated other changes in the formulation below.
As you may recall, I assumed a loss of weight of about 5% during baking. You will want to note the before and after weights so that we can revise the numbers if the 5% figure is incorrect. The thickness factor I originally calculated was based on the 5% figure. So, you may want to note any differences between the thickness of the clone crust and one of the Ultra-Thin crusts. Remember, also, that you want the 13" skin that you cut out of the 14" skin to weigh 3.14159 x 6.5 x 6.5 x 0.057978 = 7.70 ounces, or 218.17 grams. Those numbers are a bit less than for a 14" skin because you will be fitting a 13" skin in your cutter pan assembly.
Here is the dough formulation I devised using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, reflecting the above discussion:
Olive Oil (3.27115%):
Baking Soda (0.35%):
Garlic Powder (0.40%):
|173.54 g | 6.12 oz | 0.38 lbs|
70.88 g | 2.5 oz | 0.16 lbs
0.02 g | 0 oz | 0 lbs | 0.01 tsp | 0 tbsp
1.61 g | 0.06 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
5.68 g | 0.2 oz | 0.01 lbs | 1.26 tsp | 0.42 tbsp
0.61 g | 0.02 oz | 0 lbs | 0.15 tsp | 0.05 tbsp
0.69 g | 0.02 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
253.02 g | 8.93 oz | 0.56 lbs | TF = 0.057978
*Kyrol or Pillsbury Balancer bromated/bleached high-gluten flour
Note: Dough is for a single dough ball to make a 14" skin from which a 13" skin is cut; thickness factor = 0.057978; no bowl residue compensation