Truly a thing of beauty, mrmojo! Is that the formulation from this thread?
Man, I am jealous of your setup. The WFO plus the sheeter. Heck, I'd settle for just the sheeter. Too bad they are so expensive, even on the secondary market.
Sorry Garvey no this crust is from loos generic thin crust recipe. The pics were in response to bob's request, stemming from discussion on scamorza, part skim mozz. Vs. Whole milk. I am very happy with loos thin crust. I do want to try your factory crust as well! Here's the formulation used. For 6 dough balls for 14inch pizzas.
Thanks for the kind words.
Flour (100%): 1520.41 g | 53.63 oz | 3.35 lbs
Water (50%): 760.21 g | 26.82 oz | 1.68 lbs
ADY (1%): 15.2 g | 0.54 oz | 0.03 lbs | 4.02 tsp | 1.34 tbsp
Salt (1%): 15.2 g | 0.54 oz | 0.03 lbs | 2.72 tsp | 0.91 tbsp
Corn Oil (3%): 45.61 g | 1.61 oz | 0.1 lbs | 10.14 tsp | 3.38 tbsp
Total (155%): 2356.64 g | 83.13 oz | 5.2 lbs | TF = 0.09
Single Ball: 392.77 g | 13.85 oz | 0.87 lbs