### Author Topic: Help converting to Weight  (Read 491 times)

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#### letswinit

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• Location: san jose
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##### Help converting to Weight
« on: August 05, 2015, 10:40:18 AM »
5 cups (22.5 ounces) unbleached high-gluten or bread flour

1 1/2 tablespoons sugar or honey

2 teaspoons table salt or 3 1/2 teaspoons kosher salt

1 1/2 teaspoons instant yeast

3 tablespoons olive or vegetable oil or solid vegetable shortening

1 3/4 cups room-temperature water (70 degrees F)

#### Pete-zza

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##### Re: Help converting to Weight
« Reply #1 on: August 05, 2015, 11:01:23 AM »
letswinit,

There are many possible dough formulations with all of the alternative ingredients you have listed. If you can pick one specific combination (one type of sweetener, one type of salt, one type of oil or fat, etc.), I should be able to help you.

By any chance, is the recipe a Peter Reinhart recipe?

Peter

#### letswinit

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• Posts: 8
• Location: san jose
• I Love Pizza!
##### Re: Help converting to Weight
« Reply #2 on: August 05, 2015, 11:09:46 AM »
Sea Salt, Olive Oil, Sugar

Yes it is Reinhart's your pretty observant, ever used it or perhaps modified it to make it better. Thanks for your help

#### Pete-zza

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• Location: Texas
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##### Re: Help converting to Weight
« Reply #3 on: August 05, 2015, 01:06:11 PM »
letswinit,

Over the years, I have gotten to spot Peter Reinhart's dough recipes.

Here is the dough formulation in baker's percent format:

 Flour (100%):Water (64.9066%):IDY (0.70833%):Salt (1.75%):Olive Oil (6.34925%):Sugar (2.8125%):Total (176.52668%): 637.87 g  |  22.5 oz | 1.41 lbs414.02 g  |  14.6 oz | 0.91 lbs4.52 g | 0.16 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp11.16 g | 0.39 oz | 0.02 lbs | 2 tsp | 0.67 tbsp40.5 g | 1.43 oz | 0.09 lbs | 9 tsp | 3 tbsp17.94 g | 0.63 oz | 0.04 lbs | 4.5 tsp | 1.5 tbsp1126.01 g | 39.72 oz | 2.48 lbs | TF = N/A
Note: Dough is for three 12" pizzas; thickness factor = 13.24/(3.14159 x 6 x 6) = 0.1171; no bowl residue compensation

For further detail, you might check out this thread:

http://www.pizzamaking.com/forum/index.php?topic=8100.msg69631#msg69631

Note, in particular, Reply 7 at http://www.pizzamaking.com/forum/index.php?topic=8100.msg69678#msg69678

I believe that you should now be in a position to use the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html to create a dough formulation for whatever ingredients you would like to use. However, if you elect to use vegetable oil instead of olive oil, your numbers may be a little bit different but the differences in the weight of olive oil and vegetable oil is very small. So, you should be safe in using the same baker's percent as for the olive oil.

Peter