Tony,
I have set forth below two dough formulations, one using a thickness factor of 0.07 and the other using a thickness factor of 0.07, for four dough balls for making four 12" pizzas. I also used a bowl residue compensation of 1.5% to compensate for minor dough losses during the preparation of the dough, and I have set forth the targeted dough ball weights you want to use. I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to do the calculations. Depending on your results, you can make future changes to the dough formulations if needed by using the expanded dough calculating tool. For example, many members like to use more oil than 1% (e.g., up to 3%), and some members like to use a bit of sugar (typically 1-2%), especially for a dough that is to cold ferment for a few days before using. I would not recommend sugar for doughs that are to ferment for periods less than two or three days. Too much sugar in the dough at the time of baking can lead to premature bottom crust browning or even burning before the rest of the pizza is done. That will depend on the type of oven/pizza stone that is to be used and the oven's operating temperature. Usually 1-2% sugar in a standard home oven with a pizza stone is not a problem. However, it might be with your 2Stone unit.
In the dough formulations presented below, I used IDY at 0.30%. I selected that figure because of the hot climate where you are in Arizona, which can have the tendency to speed up the fermentation process. In the winter, I would use around 0.375-0.40% IDY, and use the expanded dough calculating tool to revise the dough formulations for the higher values of IDY. With some experimentation, you should be able to come up with the optimum amounts of yeast to use in your setting. If you use a water temperature to achieve a finished dough temperature of around 75-80 degrees F, the 0.30% IDY should give you up to three days of cold fermentation. You would use more yeast to shorten the fermentation period and less yeast to increase the fermentation period.
King Arthur Bread Flour (100%):
Water (62%):
IDY (0.30%):
Salt (1.75%):
Olive Oil (1%):
Total (165.05%):
Single Ball:
| 552.1 g | 19.47 oz | 1.22 lbs
342.3 g | 12.07 oz | 0.75 lbs
1.66 g | 0.06 oz | 0 lbs | 0.55 tsp | 0.18 tbsp
9.66 g | 0.34 oz | 0.02 lbs | 1.73 tsp | 0.58 tbsp
5.52 g | 0.19 oz | 0.01 lbs | 1.23 tsp | 0.41 tbsp
911.23 g | 32.14 oz | 2.01 lbs | TF = 0.07105
227.81 g | 8.04 oz | 0.5 lbs
|
Note: Dough is for four dough balls for four 12" pizzas; nominal thickness factor = 0.07 (target dough ball weight = 224.44 g/7.92 oz); bowl residue compensation = 1.5%
King Arthur Bread Flour (100%):
Water (62%):
IDY (0.30%):
Salt (1.75%):
Olive Oil (1%):
Total (165.05%):
Single Ball:
| 630.97 g | 22.26 oz | 1.39 lbs
391.2 g | 13.8 oz | 0.86 lbs
1.89 g | 0.07 oz | 0 lbs | 0.63 tsp | 0.21 tbsp
11.04 g | 0.39 oz | 0.02 lbs | 1.98 tsp | 0.66 tbsp
6.31 g | 0.22 oz | 0.01 lbs | 1.4 tsp | 0.47 tbsp
1041.41 g | 36.73 oz | 2.3 lbs | TF = 0.0812
260.35 g | 9.18 oz | 0.57 lbs
|
Note: Dough is for four dough balls for four 12" pizzas; nominal thickness factor = 0.08 (target dough ball weight = 256.5 g/9.05 oz); bowl residue compensation = 1.5%
Peter
