I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to come up with a Lehmann NY style dough formulation for a single 14" pizza:
|General Mills Gold Medal Bread Flour (100%):|
Olive Oil (1%):
|246.76 g | 8.7 oz | 0.54 lbs|
152.99 g | 5.4 oz | 0.34 lbs
0.99 g | 0.03 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
4.32 g | 0.15 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
2.47 g | 0.09 oz | 0.01 lbs | 0.55 tsp | 0.18 tbsp
407.52 g | 14.37 oz | 0.9 lbs | TF = 0.09338
Note: Dough is for a single 14" pizza; nominal thickness factor = 0.092; target dough weight = 14 ounces
The above dough formulation requires use of a scale to weigh out the flour and water and the finished dough weight. For the rest of the ingredients, I suggest that you use the volume measurements (rounded off to the nearest measuring spoon value). I don't have a way of converting the weight of the GM bread flour to a volume measurement. However, using the Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/
and using the Harvest King bread flour as a proxy for your flour, and assuming that you use the Textbook flour Measurement Method as defined in that tool, I estimate that you will need about 2 cups of flour. The amount of water comes to about 1/2 cup plus about 6 teaspoons.
For background purposes, I suggest that you read the thread at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503
. That is the thread that I suggest that all newbies attempting the Lehmann NY style dough formulation read in preparation for making the Lehmann NY style pizza.
I selected a yeast value (IDY) of 0.40%. That should get you a dough that you should be able to use after one day or two. If it is cool where you live, you might even get three days out of the dough. Ideally, you want to end up with a dough coming out of the mixer that is around 75-80 degrees F. Any higher than that, the dough will ferment faster and be ready sooner than you might want. So, it is a good idea to use cool water in making the dough. The bowl residue compensation in the above dough formulation is to compensate for minor dough losses that occur during the preparation of the dough. The dough weight you are after is the targeted dough weight (14 ounces in the above case).
If you decide to proceed and have any questions, feel free to post them.