Thickness factor vs dough weight

[mkevenson]

I am getting a huge difference in amounts of all ingredients using these 2 methods.   It appears to be a misplaced decimal . but where?


Dough Weight from Expanded Dough Calculation tool:

desired weight per ball: 300g
desired balls: 1
desired hydration:58%
yeast ADY 0.6%
salt, kosher 1.7%
sugar 2.1%
bowl residue comp 1.9%

Flour (100%): Water (58%): ADY (0.6%): Salt (1.7%): Sugar (2.1%): Total (162.4%):

188.24 g  |  6.64 oz | 0.41 lbs 109.18 g  |  3.85 oz | 0.24 lbs 1.13 g | 0.04 oz | 0 lbs | 0.3 tsp | 0.1 tbsp 3.2 g | 0.11 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp 3.95 g | 0.14 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp 305.7 g | 10.78 oz | 0.67 lbs | TF = N/A

Thickness Factor from Expanded Dough Calculation Tool

Thickness factor:1
# of balls: 1
Pizza size: 12"
hydration: 58%
yeast 0.6%
salt: 1.7%
sugar:2.1%
Bowl res comp:1.9%

Flour (100%): Water (58%): ADY (0.6%): Salt (1.7%): Sugar (2.1%): Total (162.4%):

2011.84 g  |  70.96 oz | 4.44 lbs 1166.87 g  |  41.16 oz | 2.57 lbs 12.07 g | 0.43 oz | 0.03 lbs | 3.19 tsp | 1.06 tbsp 34.2 g | 1.21 oz | 0.08 lbs | 10.06 tsp | 3.35 tbsp 42.25 g | 1.49 oz | 0.09 lbs | 10.6 tsp | 3.53 tbsp 3267.23 g | 115.25 oz | 7.2 lbs | TF = 1.019

Thanks in advance for your observations.
I am using this formula only as a demo of this problem in amounts of ingredients.

Mark

[bfguilford]

It's definitely a misplaced decimal (on your part ). You put in "1" as your thickness factor. You probably want something less than .1 for a NY style.

[mkevenson]

It's definitely a misplaced decimal (on your part ). You put in "1" as your thickness factor. You probably want something less than .1 for a NY style.

I knew sharper minds would prevail. Looking at my last formula with a thickness factor of 0.09, AH, just another wrinkle in life's adventure.

Thanks so much for pointing this out.

Mark

[bfguilford]

You're welcome, Mark.

Barry