I spent a good part of the afternoon combing through this thread to find all of the reports you prepared on all of your Buddy's clone pizzas. You are correct. The results were all over the place. I was especially looking for the results of your Buddy's clone cheese and pepperoni pizzas since it was slices of Buddy's cheese and pepperoni pizzas that dicepackage purchased and described at Reply 127 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg81715.html#msg81715
. I identified three such pizzas that you made. Two were baked in your mother's home gas oven but you did not weigh one of those pizzas so I had no usable data for that pizza. The third Buddy's clone cheese and pepperoni pizza was the most recent one that you baked in your home electric oven on a stone, as you described starting with Reply 366 at http://www.pizzamaking.com/forum/index.php/topic,21559.msg224063.html#msg224063
. Actually, I thought that your last Buddy's clone pizza was perhaps the best clone to examine because it was a cheese and pepperoni pizza, it used only brick cheese, and it was baked at a temperature and for a time that was similar to what Buddy's is using based on all of our research to date.
After weighing and balancing everything, I decided to ignore the results that you got using your mother's gas oven and the results of your last three-batch Buddy's clone pizzas that had so many variations and where you didn't weigh two of the three pizzas (see posts starting at Reply 275 at http://www.pizzamaking.com/forum/index.php/topic,21559.msg223013.html#msg223013
). That left the results that you got with your Buddy's cheese clone pizzas that you baked in your home oven, with and without a stone, and the three-batch Buddy's clone cheese pizzas that you baked at market and described starting at Reply 175 at http://www.pizzamaking.com/forum/index.php/topic,21559.msg222024.html#msg222024
When the dust settled, I concluded that the numbers suggested a typical weight loss value of around 8%.
I then returned to dicepackage's numbers as he set them out at Reply 127 referenced above. I recall when I first saw those numbers and how they stopped me dead in my tracks. After doing some quick analysis, it seemed to me that the amount of dough for a Buddy's 4-square pizza based on dicepackage's numbers was too low. That is the reason why I did not comment on his results. Even now, I have some reservations about dicepackage's data. For example, dicepackage purchased three cheese and pepperoni slices from Buddy's. He did not purchase a whole 4-square cheese and pepperoni pizza. I might add at this point that it is true that Buddy's sells slices of its cheese and pepperoni pizzas (there are two slice options listed on Buddy's menus), but it is not clear whether the slices are reheated. If so, that could cause the weight of a fresh slice to drop even further. Also, you will note that the photo of one of the slices that dicepackage purchased does not show much sauce.
After doing some number crunching based on the information that dicepackage provided, and assuming 8 ounces of brick cheese, 1.25 ounces of pepperoni slices, and 4 ounces of sauce, I concluded that the numbers suggested a dough ball weight of around 9 ounces for a Buddy's 4-square pizza. That would compare with the 9.77 ounces that you have been largely using and corresponds to a thickness factor of 0.112364. That value compares with a thickness factor value of 0.12213 for your 277-gram (9.77 ounces) Buddy's clone dough balls and the 0.1218 thickness factor that PizzaHog used. As you might imagine, a heavy or light hand on the cheese and/or sauce can swing the numbers in such a way as to make it difficult to accurately calculate the amount of dough that Buddy's uses to make its square pizzas.
I can't say that I have a great deal of confidence in the 9-ounce dough ball weight, for the reasons discussed above. A better example to work from would be a fresh Buddy's cheese and pepperoni 4-square pizza that is weighed as soon as possible after coming out of the oven. However, until such time as we are provided with better data, it may be worth making a Buddy's cheese and pepperoni 4-square pizza using 9 ounces of dough if only to see if that number is even workable. I believe the best venue for such a pizza would be your oven at market. I would use the same dough formulation and methods as were last used but with a 9-ounce dough ball.