I don't remember the total dough weight but here are the weights of the individual ingredients:
Flour: 256 g
Whole wheat flour: 64 g
Water: 221 g
IDY: 2.21 g
Salt: 3.16 g
Olive Oil: 7.89 g
I'll be waiting for your results to know what TF I use.
Thank you very much for the information on the quantities of ingredients you used. I took the liberty of manipulating the numbers to be able to use them in the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
. The resulting dough formulation looks like this:
|San Blas AP/La Perla WW Flour Blend*(100%):|
Olive Oil (2.46563%):
|320 g | 11.29 oz | 0.71 lbs|
221 g | 7.8 oz | 0.49 lbs
2.21 g | 0.08 oz | 0 lbs | 0.73 tsp | 0.24 tbsp
3.16 g | 0.11 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp
7.89 g | 0.28 oz | 0.02 lbs | 1.75 tsp | 0.58 tbsp
554.26 g | 19.55 oz | 1.22 lbs | TF = N/A
*The San Blas AP/La Perla WW Flour Blend comprises 256 grams (80% of the total blend) San Blas Mexican all-purpose flour and 64 grams (20% of the total) Mexican whole wheat flour (Integral)
For your 12" x 12" Lloyd/PizzaTools Sicilian style pan, the thickness factor is 19.55/(12 x 12) = 0.13577. That is the number that one would use with the Rectangular option in the expanded dough calculating tool for a different size pan. The results might be slightly different if the pan is straight-sided or the slope of the sides of the pan is different than the Lloyd/PizzaTools pan. However, those differences shouldn't materially affect the results. Of course, with a different size pan, it will be necessary to adjust the amounts of the all-purpose and whole wheat flours to retain the 80/20 split. For those who do not have a rectangular/square pan but would like to try your recipe in a round pan, it is possible to use the above thickness factor with the Round option in the expanded dough calculating tool. But, whether the shape is rectangular/square or round, some adjustment to your particular bake time and temperature may be needed for sizes and shapes other than what you used .
For those who might use U.S. flours, the results might also be somewhat different because because both of the Mexican flours contain added ascorbic acid (Vitamin C) and both contain benzyol peroxide, which is a food additive that bleaches the flours. Also, the La Perla whole wheat flour contains azodicarbonamide. Azodicarbonamide is an additive that is used as a substitute for bromates (for more detail, see http://www.garudaint.com/product.php?id=86
). In terms of protein content, the San Blas all-purpose flour has a nominal protein content of 11.5% (a bit less than the 11.7% protein content of the U.S. King Arthur all-purpose flour) and the La Perla whole wheat flour has a nominal protein content of 14% (the King Arthur whole wheat flour--the regular, not the white whole wheat flour--has a protein content of 14.2%).