Piecing everything together that Jack has told us, I believe that this is what his dough formulation looks like for a single dough ball:
|Flour Blend* (100%):|
|134.99 g | 4.76 oz | 0.3 lbs|
80.99 g | 2.86 oz | 0.18 lbs
2 g | 0.07 oz | 0 lbs |
2.02 g | 0.07 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
220 g | 7.76 oz | 0.49 lbs | TF = N/A
*The Flour Blend comprises 87.74 grams (3.1 ounces) of high-gluten flour and 47.25 grams (1.7 ounces) of all-purpose flour.
Based on typical domestic high-gluten and all-purpose flours, for example, King Arthur brands of those flours, and using the Mixed Mass percentage calculator at http://foodsim.unclesalmon.com/
, I calculate that the protein content of the blend is 13.33%. That is higher than the protein content of a typical 00 flour that is commonly used to make Neapolitan style pizzas in the classic form. For example, the Caputo 00 Pizzeria flour has a protein content of about 11.5-12.5%.
@Jack: Is the 10cm number in error for the size of your pizzas? That number converts to a diameter of 10/2.54 = 3.94". If you meant 10", which would be fairly typical for a Neapolitan style pizza, the corresponding thickness factor would be 7.76/(3.14159 x 5 x 5) = 0.0988. I think most would consider that to be on the high side for a Neapolitan style pizza. I believe a pizza size of 11"-12" would be a closer value for that style. The larger pizza size might work better in your oven, given the short bake time, and produce better overall results.
EDIT (5/31/13): For corrected version of the above dough formulation, see Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,25432.new.html#new