Jasonk,
I converted your recipe to baker’s percent format and played around with the thickness factor values in the deep-dish dough calculating tool at
http://www.pizzamaking.com/dd_calculator.html until I arrived at a thickness factor value that yields a total dough ball weight of 350 grams. I got the following (with explanatory notes attached):
Flour Blend* (100%):
Water (50%):
IDY (0.904%):
Salt (1%):
Olive Oil (10%):
Brown Sugar (3.5%):
Total (165.404%):
| 211.6 g | 7.46 oz | 0.47 lbs
105.8 g | 3.73 oz | 0.23 lbs
1.91 g | 0.07 oz | 0 lbs | 0.64 tsp | 0.21 tbsp
2.12 g | 0.07 oz | 0 lbs | 0.38 tsp | 0.13 tbsp
21.16 g | 0.75 oz | 0.05 lbs | 4.7 tsp | 1.57 tbsp
7.41 g | 0.26 oz | 0.02 lbs | 1.85 tsp | 0.62 tbsp
350 g | 12.35 oz | 0.77 lbs | TF = 0.10686
|
*The Flour Blend comprises a blend of Super Camillia flour (60% of the total), Caputo 00 flour (20%) and semolina (20%); the calculations are based on a sloping-sided (or stackable) deep-dish pan with a top diameter of 10” and a bottom diameter of 9.875”, a depth of 2.25" and with the dough being pressed up the sides of the pan by 1.5".
Note: No bowl residue compensation
I then used the Dough Weight option of the deep-dish dough calculating tool to come up with the numbers for the total dough batch weight (1654.04 grams), and got the following:
Flour Blend* (100%):
Water (50%):
IDY (0.904%):
Salt (1%):
Olive Oil (10%):
Brown Sugar (3.5%):
Total (165.404%):
| 1000 g | 35.27 oz | 2.2 lbs
500 g | 17.64 oz | 1.1 lbs
9.04 g | 0.32 oz | 0.02 lbs | 3 tsp | 1 tbsp
10 g | 0.35 oz | 0.02 lbs | 1.79 tsp | 0.6 tbsp
100 g | 3.53 oz | 0.22 lbs | 7.41 tbsp | 0.46 cups
35 g | 1.23 oz | 0.08 lbs | 8.75 tsp | 2.92 tbsp
1654.04 g | 58.34 oz | 3.65 lbs | TF = N/A
|
*The Flour Blend comprises a blend of 600 grams of Super Camillia flour (60% of the total), 200 grams of Caputo 00 flour (20%) and 200 grams of semolina (20%).
Note: No bowl residue compensation
In the first formulation set forth above, you will see that I came up with a thickness factor of 0.10686 that corresponded to your pan size and shape and the amount of dough (and skin depth in the pan) you have used for a single pizza (350 grams). I would say that that value is on the low side for a deep-dish pizza. A more typical value might be 0.125. That is the value that is used, for example, in the popular deep-dish dough recipes set forth in the thread at
http://www.pizzamaking.com/forum/index.php/topic,6480.msg55567.html#msg55567. However, I have seen thickness factors for the deep-dish style that are as low as about 0.11 and as high as about 0.14. That is something that you can play around with until you are satisfied with the thickness of the finished crust.
In the second dough formulation set forth above, you will note that the three kinds of flours are combined for purposes of using the deep-dish dough calculating tool (the same is also true for the first dough formulation set forth above). The reason for this is that all three flours are hydrated by the formula water. The deep-dish dough calculating tool was not designed to handle multiple flours separately.
In both of the dough formulations set forth above, I converted the brown sugar to volume measurements using the conversion factor of 1 teaspoon brown sugar (light or dark) = 0.1410934 ounces (4 grams). The sugar entry in the deep-dish dough calculating tool is for table sugar (sucrose) only. However, you will find that the differences between brown sugar and white table sugar are so small that you can use the values produced by the deep-dish dough calculating tool without any problem.
I can’t speak to whether your hydration value is the proper one although it looks to be in the ballpark for a deep-dish dough except that many of our members use a lot more oil, which has its own "wetting" effect on the dough. I also know that some of our members who are much more knowledgeable about the deep-dish style than I who prefer not to use too much olive oil for that style because of its pronounced flavor profile. Quite typical is a blend of olive oil and some other oil, such as corn oil, especially when the total oil is much higher than what you are using (which is on the low end of the scale). Your percent semolina appears to be in line with what our members use for their deep-dish doughs incorporating semolina.
Peter
