I look forward to the results you achieve using the new flour.
In the meantime, I have taken a stab at reformulating the dough recipe I previously posted. In so doing, I first calculated an amount of dough to make an 18” x 18” sheet of dough (weighing 26.25 oz.) from which to cut a 16” dough skin (weighing about 16.3 oz.). Second, as a result of running different sets of numbers through my spreadsheet, I concluded that it is more than likely that the amount of flour in a 24.25 lb. bag of RT pizza flour is closer to 22.80 lbs. rather than the 23 lbs. we previously assumed. So, I proportionately reduced the amount of flour in my new formulation, which had the effect of slightly increasing the hydration from a baker’s percent perspective. In actuality, the final hydration of the dough will be less when all the bench flour that is added to the dough during the rolling process is accounted for. Third, I increased the shortening (Crisco) to 1.75%, and also the amounts of sugar and nonfat dry milk. To compensate for the latter changes, and particularly the amounts of sugar and nonfat dry milk, I reduced the IDY to a level that should still allow for a 2-3 day cold fermentation.
I noticed that you are using ADY. I have always assumed that IDY is used in the RT pizza flour because ADY requires activation in warm water. If the ADY came in a separate packet, even with other ingredients, then that would strongly suggest ADY.
In the new formulation, I referenced the nonfat dry milk as being the Carnation brand. I am fairly certain that the RT pizza flour includes a high-heat baker’s grade nonfat dry milk. King Arthur sells such a product although I was able to purchase a smaller-size bag from The Prepared Pantry at http://www.preparedpantry.com/
. I have noted in the new formulation the amount of the baker’s grade dry milk to use if one has it. The advantage of the baker's grade form of dry milk is that it can be mixed directly in with the flour and other dry ingredients.
The final reformulation looks like this:
100%, Flour, 481.08 g., 16.97 oz.
48.3%, Water, 232.36 g., 8.20 oz.
1.75%, Salt, 8.42 g., 0.30 oz., 1 1/2 t.
1.75%, Shortening (Crisco), 8.42 g., 0.30 oz., 2 1/8 t.
1.25%, Sugar, 6.01 g., 0.21 oz., 1 1/2 t.
1.25%, Nonfat dry milk (Carnation), 6.01 g., 0.21 oz., 4 1/8 t. (a bit more than 1 5/8 t. if baker’s grade)
0.40%, Instant dry yeast (IDY), 1.92 g., 0.068 oz., a bit more than 5/8 t
Total dough weight = 744.23 g (26.25 oz.)
Thickness factor = 0.081
I also reworked the dough rolling steps that ThatOneGuy posted to fit the case where we are only making a single sheet of dough for a single dough skin, rather than a long continuous strip from which several dough skins are cut, and where we are substituting a rolling pin for the rolling machine (sheeter). Since the instructions that ThatOneGuy posted were with respect to forming a sheet rather than a circle, I would be inclined to shape the finished dough piece as it goes into the refrigerator into a rectangular shape rather than into a round ball. The differences may be slight, but it might make it a bit easier to roll the rectangular dough piece into a rectangular sheet than trying to do that with a round ball or disk. I would also work with the dough cold as soon as it comes out of the refrigerator, just as RT appears to do. Here is the set of instructions I came up with for handling the dough:
Making a dough circle for a standard pizza
-- Take the dough out of the refrigerator.
-- Spread a decent amount of flour over the counter so the dough doesn't stick.
-- Set the dough on the counter and flatten it out a bit, trying to keep a generally rectangular shape.
-- Spread a little flour over the top of the dough.
– Dust the rolling pin with flour.
– Roll the dough to a thickness of about 1.5”.
– Smooth the dough out with hands, trying to make a fairly smooth rectangular slab, free of pockets and bulges.
-- Spread some more flour over top of the dough.
-- Put some more flour on the rolling pin.
– Roll the dough out to a thickness of about 3/4 “.
-- Smooth the dough with the hands, getting rid of any pockets/cracks/bulges and maintaining the rectangular shape.
-- Spread lots of flour evenly over the top of the dough and then wipe away excess flour.
-- Fold the dough along its length - from the right side (facing the dough) to the center.
-- Spread lots of flour evenly over the top of the folded portion, then wipe away excess flour.
-- Fold the dough again - bringing the unfolded 1/3 portion over the top of the folded 2/3 portion.
-- Spread a light, even coat of flour over the top of the length of dough.
-- Flatten out the length of dough a bit, starting from the center and working out toward the ends.
-- Flip the length of dough over and spread a light, even coat of flour on the bottom side, then flip the dough back over.
-- Make sure the length of dough is free of cracks, pockets and bulges.
-- Roll the dough to 1.5”, and then to 3/4”.
-- Put some more flour on the rolling pin, and roll the dough out, in succession, to about 3/8”, 3/16”, and 1/8”, with the objective of creating a sheet of dough that is about 18” x 18”.
-- Dock the sheet using a 5”docker.
-- We now have a sheet with holes in it that almost go all the way through.
-- Cut a 16” round out of the docked sheet of dough, using a 16” disk (or screen) as a guide. There should be about 2” to spare (scrap).
I have not tried the above set of instructions so it is possible that some modification and free-lancing may be necessary to get the desired final size of the sheet from which the 16” skin is to be cut. If the exercise is properly executed, based on the 16” skin size and the 0.081 thickness factor, the weight of the 16” skin should be around 20.7 oz., as previously noted.