I converted the original formulation from volume to mass using November's food product calculator (using the "textbook" method; http://foodsim.toastguard.com
) and another online calculator (http://www.aqua-calc.com/calculate/food-weight-to-volume
). I assumed each egg weighed 1.7 ounces (http://wiki.answers.com/Q/How_many_ounces_does_an_egg_weigh
). This gives the formulation in mass as:
Flour 376 oz
Water 100.145 oz
Milk 34.427 oz
Oil 60.735 oz
Egg 13.6 oz
Oregano 1.69 oz
Sugar 7.266 oz
Garlic powder 2.734 oz
Cinnamon 0.092 oz
Yeast 1.799 oz (I assumed it was IDY but i'm not sure).
Then, as a baseline I used Loowater's Generic Thin Crust formulation (http://www.pizzamaking.com/forum/index.php/topic,6368.0.html
). For a 14" pizza, his formulation gives 9.11 oz flour; from this, I was able to scale down the other ingredients. Since I can't decipher the amount of salt from the Dino's video, I used the same amount as in Loo's formulation. For a 14" pie, this gives:
Flour 9.11 oz
Water 2.43 oz
Milk 0.83 oz
Oil 1.47 oz
Egg (beaten) 0.33 oz
Oregano 0.04 oz
Sugar 0.18 oz
Salt 0.09 oz
Garlic powder 0.07 oz
Cinnamon 0.00 oz (i will just add a dash)
IDY 0.04 oz
I still don't know what the missing ingredient is, but at any rate it seems like I have enough of the recipe to proceed.
For the oil, I will try corn oil (following Home Run Inn).
I have a couple of questions though for the more experienced folks here:
1) is it OK to assume that IDY is used in the recipe? Would there be a big difference between using the same mass of ADY and IDY?
2) The amount of yeast is less than half of what is used in Loo's generic thin crust recipe (although he uses ADY - i'm not sure what difference that makes), and twice of what is used in Vito and Nick's clone recipe (http://www.pizzamaking.com/forum/index.php?topic=6368.100
). Loo does his in the oven with the light on for 1.5 hours, then the counter for another couple of house, before going to the fridge. V&N proofs at room temperature. I'm thinking I should proof at room temperature, but i'm not sure how long... Can you overproof a dough?