Author Topic: The "CALTECH 5" Dough  (Read 6437 times)

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Offline November

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The "CALTECH 5" Dough
« on: March 20, 2007, 03:43:33 AM »
Since the California style pizza section of this forum is so sparse, I decided to post a novelty dough formula in honor of the 5th anniversary of the GRACE (Gravity Recovery and Climate Experiment) mission. [ http://www.csr.utexas.edu/grace/ ] Despite the mission information being located at the University of Texas website, GRACE is managed by JPL, which in turn is managed by CALTECH, in California of course.  I tried to the keep the math at a high school level, otherwise this would have been a lot more fun (for me anyway).  The proportions are what I consider California style (i.e. high level of yeast, sugar, and oil), so in addition to its novelty, it aims to be authentic as well.  I did back off a little on the yeast for this forum's frigid fermenting fetish fanbase.  Attached is the dough formula in the form of equationally defined baker's percentages.

I really only wanted to provide the equations, but I know that there might be some who would have difficulty with this math, so here are the answers:

 100%   flour <= 12% protein
62.1%   water
3.90%   olive oil
2.67%   sugar
2.41%   salt
0.87%   ADY or   0.39% IDY

- red.november


Offline Saturday Coffee

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Re: The "CALTECH 5" Dough
« Reply #1 on: April 10, 2011, 10:16:12 AM »
Can someone please translate this recipe to US measurements?

I can only measure in oz. cups, Tbsp, tsp. etc.



buceriasdon

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Re: The "CALTECH 5" Dough
« Reply #2 on: April 10, 2011, 02:23:15 PM »
There are a number of CPK copycat recipes out there such as:   http://www.razzledazzlerecipes.com/eatingout/eating_c/basic-pizza-dough.htm
that use volume measurements. A google search will yield several more. Forum's frigid fermenting fetish fanbase is just priceless.
Don


Can someone please translate this recipe to US measurements?

I can only measure in oz. cups, Tbsp, tsp. etc.




Offline Mmmph

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Re: The "CALTECH 5" Dough
« Reply #3 on: April 10, 2011, 02:57:46 PM »
Here's the conversion for two 9oz dough balls. They should easily stretch out to two 12" pizzas.

The flour and water are weight measurements. You'll have to convert them to volume measurements.

This recipe uses Instant yeast and sea salt(or table salt).

Plug any numbers into this handy tool:
http://www.pizzamaking.com/dough_calculator.html

Flour (100%):    300.58 g  |  10.6 oz | 0.66 lbs
Water (62.1%):    186.66 g  |  6.58 oz | 0.41 lbs
IDY (.39%):    1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Salt (2.41%):    7.24 g | 0.26 oz | 0.02 lbs | 1.3 tsp | 0.43 tbsp
Oil (3.9%):    11.72 g | 0.41 oz | 0.03 lbs | 2.61 tsp | 0.87 tbsp
Sugar (2.67%):    8.03 g | 0.28 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
Total (171.47%):   515.4 g | 18.18 oz | 1.14 lbs | TF = N/A
Single Ball:   257.7 g | 9.09 oz | 0.57 lbs


Can someone please translate this recipe to US measurements?

I can only measure in oz. cups, Tbsp, tsp. etc.



« Last Edit: April 10, 2011, 03:00:04 PM by Mmmph »
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