I have set forth below the next iteration (2.0) of the Pepe's clone dough formulation. In doing so, I made the following changes. First, I used 448 grams for the total dough ball weight rather than 453.6 grams (a pound). Second, I increased the amount of cake yeast in order to give the finished dough a bit faster rise and fermentation. Finally, I reduced the amount of salt slightly from 1.80% to 1.75%. On a volume basis, different types and brands of salt have different amounts of sodium. I have no idea what kind of salt is used in the Pepe's dough. For my experiments using standard table salt, I have been using the Morton's table salt. I have noticed that cheaper brands of salt, like house brand salts, tend to have more additives than the Morton's brand. If 1.75% salt also turns out to be a bit too salty, we can reduce it again in a future formulation.
The Pepe's clone dough formulation set forth below meets the requirement that the total water content by weight be equal to 45.1% of the total weight of the finished dough ball, just as you established with the hydration bake test. In order to get all of the numbers to line up properly, I had to slightly lower the nominal formula hydration value, from 57% to 56.9%.
I did all of the same calculations as I did with the first Pepe's clone dough formulation and I do not see anything at this point to suggest that you use a different flour. I think you can use both the KAAP and BforB flours although I still give a slight edge to the BforB flour. The effective hydration of the new Pepe's dough formulation that takes into account the water content (68.68%) of the cake yeast is 58.79%. That is almost the same as the first Pepe's dough clone formulation. For the carbohydrates, I did several calculations, including calculations using the BforB and KAAP flours and calculations according to the method required by the FDA (total product weight-crude protein-total fat-moisture-ash). The latter calculation uses the Nutrition Facts for the real Pepe's dough and the Nutrition Facts for the BforB and KAAP flours. I assumed that the correct amount of carbohydrates for the Pepe's dough is 26 grams per serving rather than 36 grams per serving. To have a convenient record of the carbohydrate calculations, I have also summarized the numbers I got, along with some of the other pertinent numbers.
If the new Pepe's clone dough formulation works out better than the last one, at some point you might want to consider using IDY instead of cake yeast, especially if you decide that you would like to sell the Pepe's clone pizzas at market. Using IDY is likely to be more convenient to use and it may be cheaper in the long run than using cake yeast in the volumes that you might do at market (unless you can freeze unused cake yeast without impairing its performance when used in the Pepe's clone doughs).Pepe's Clone Dough Formulation (2.0)
|277.57 g | 9.79 oz | 0.61 lbs|
157.94 g | 5.57 oz | 0.35 lbs
7.63 g | 0.27 oz | 0.02 lbs |
4.86 g | 0.17 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
448 g | 15.8 oz | 0.99 lbs | TF = N/A
Note: No bowl residue compensationMetrics:
Hydration test calculation: 45.1% (in full compliance with Norma's hydration bake test results)
Effective formula hydration that takes into account the water content of the cake yeast = 58.79%
BforB carbohydrates calculation based on the BforB flour and the cake yeast: 204.25 grams (versus 8 x 26 = 208 grams)
KAAP carbohydrates calculation based on the KAAP flour and the cake yeast: 203.22 grams (versus 208 grams)
Alternative carbohydrate calculation (per the FDA requirements) for the BforB flour: 209.74 grams (versus 208 grams)
Alternative carbohydrate calculation (per the FDA requirements) for the KAAP flour: 209.35 grams (versus 208 grams)