Using the weight data for the dough formulation given at the bottom of Reply 46 at
http://www.pizzamaking.com/forum/index.php/topic,13048.msg161538.html#msg161538, I calculated the weight of the dough for that formulation, and I also calculated the baker's percents for all of the ingredients. The total dough weight is 711 grams. Using that weight and the baker's percents in the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, steel_baker's dough formulation looks like this:
Bread Flour (100%):
Water (Bottled) (66.993%):
IDY (1.956%):
Salt (Morton's Kosher) (1.956%):
Olive Oil (0.978%):
Sugar (1.956%):
Total (173.839%):
| 409 g | 14.43 oz | 0.9 lbs
274 g | 9.66 oz | 0.6 lbs
8 g | 0.28 oz | 0.02 lbs | 2.66 tsp | 0.89 tbsp
8 g | 0.28 oz | 0.02 lbs | 1.67 tsp | 0.56 tbsp
4 g | 0.14 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
8 g | 0.28 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
711 g | 25.08 oz | 1.57 lbs | TF = N/A
|
Note: The amount of dough is for a 12" x 17" sloping-sided blue steel pan; the bread flour used by steel_baker is from Costco or Sam's Club; no bowl residue compensation.
It will be noted that the volume numbers as set forth above are a bit different than some of steel_bakers volume numbers. That is because the conversion values embedded in the expanded dough calculating tool are different than what steel_baker has indicated. I also did not round out numbers. However, the differences should not have a material effect on the final results. Also, as steel_baker noted, one can also use a packet of IDY instead of weighing out the actual amount recited in his dough formulation, with no material effect on the final results.
The value of thickness factor that corresponds to steel_baker's dough is (711/28.35)/(12 x 17) = 0.122938. That is the value that should be used in the expanded dough calculating tool if one wishes to use a different size pan than the 12" x 17" pan that steel_baker uses. The other entries for the expanded dough calculating tool are the baker's percents noted above and the pan dimensions (using the Rectangular option). To give an example, I read recently that Norma purchased an 8" x 10" sloping-sided steel pan. If she wants to make a VP style pizza using that pan, which I believe she said she wanted to do, then the dough formulation for that purpose would look like this:
Bread Flour (100%):
Water (Bottled) (66.993%):
IDY (1.956%):
Salt (Morton's Kosher) (1.956%):
Olive Oil (0.978%):
Sugar (1.956%):
Total (173.839%):
| 160.39 g | 5.66 oz | 0.35 lbs
107.45 g | 3.79 oz | 0.24 lbs
3.14 g | 0.11 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
3.14 g | 0.11 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
1.57 g | 0.06 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
3.14 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
278.82 g | 9.84 oz | 0.61 lbs | TF = 0.122938
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Note: The amount of dough is for an 8" x 10" sloping-sided blue steel pan; no bowl residue compensation
Of course, if one does not have Kosher salt on hand, it is possible to substitute regular table salt. The baker's percents are the same for both forms of salt. The expanded dough calculating tool will produce the right conversions to volume measurements. It is also possible to use a bowl residue compensation. For my KitchenAid stand mixer, I have found a value of 1.5% to be a good value. I also suspect that the results will not materially change if one has straight-sided pans rather than sloping-sided pans. The crust thickness is not so large as to make a material difference.
Now, there is little reason or excuse for one not to try out steel_baker's recipe to make other sizes of pizzas. Using the thickness factor option in the expanded dough calculating tool, one can even make round versions of steel_baker's dough formulation. Of course, when changing pizza sizes and shapes, one may have to monitor the baking of the pizza so that it does not come out overbaked or underbaked.
Peter
