Welcome to the world of trying to reverse engineer and clone a pizza dough without an ingredients list or Nutrition Facts. In my case, I have never even had a slice of any boardwalk pizza. But Norma has, so she guided me as well as anyone could.
I ran the numbers for the dough formulation you decided to use through the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html but for a 16" pizza instead of an 18". In so doing, I used a thickness factor of 0.08252, a pizza size of 16", and a bowl residue compensation of 1%. And this is what I got:
Note: Dough is for a single 16" pizza; nominal thickness factor = 0.08252; bowl residue compensation = 1%
|Robin Hood Bread Flour (100%):|
Olive Oil (5%):
|290.21 g | 10.24 oz | 0.64 lbs|
159.62 g | 5.63 oz | 0.35 lbs
0.58 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
5.8 g | 0.2 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
14.51 g | 0.51 oz | 0.03 lbs | 3.22 tsp | 1.07 tbsp
4.35 g | 0.15 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp
475.08 g | 16.76 oz | 1.05 lbs | TF = 0.0833452
I wouldn't worry too much about the flour and the lack of vital wheat gluten (VWG). In my case, I used the VWG mainly to get the final protein content level to about 14%, which is a typical value for a high gluten flour, such as the one we believe Mack's was using. The Robin Hood bread flour that you have available to you in Canada should be a good place to start. Canadian flours tend to have higher protein content than their U.S. counterparts so that should be a plus. If you'd like, you can look at the Canadian flour entries in the following thread to see if there is a Canadian flour with a higher protein content than the Robin Hood bread flour:
If you want to use two days of cold fermentation instead of five days, you will perhaps want to take a look at Craig's yeast quantity prediction table at Reply 188 at:
Before looking at Craig's table, I guessed around 0.28% IDY. But your amount might be a bit different based on your refrigerator temperature.
To be proportional on the amount of cheese blend and sauce to use for the 16" size (I used 12 ounces of cheese blend and 7 ounces of sauce for the 18" size), you might want to use about 9.5 ounces of the cheese blend (which you will split in two for the two cheeses you will be using) and about 5.5 ounces of sauce.
Your bake times may vary from what I used since I was trying to marry my pizza and screen to my particular oven (an old electric oven). Had I had a pizza stone that could have handled the 18" size, or even a 16" size, I would have used that instead of a screen and watched bake temperatures and times to get the desired results.
If I did not answer all of your questions, please feel free to let me know.
Thanks very much as always, you are very helpful. I have changed it to reflect your comments, the only thing I'm missing is how to actually mix the dough. I was thinking water first in the mixer and then salt & sugar, dissolve. Combine flour and IDY and then add to bowl, mix on speed 1 until hydrated. Add oil and up the speed to 2 for 6-8 minuted until smooth. Divide and oil balls then into container for 2 days in fridge.
NJ Boardwalk Pizza, 16", 2 day Pete-zza hybrid
Robin Hood Bread Flour(100%): 290 g | 11.16 oz | 0.7 lbs
Water (55%): 160 g | 6.14 oz | 0.38 lbs
IDY (0.28%): 0.81 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Salt (2%): 5.8 g | 0.22 oz | 0.01 lbs | 1.13 tsp | 0.38 tbsp
Olive Oil (5%): 14.5 g | 0.56 oz | 0.03 lbs | 3.52 tsp | 1.17 tbsp
Sugar (1.5%): 4.35 g | 0.17 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
Total (163.7%): 475 g | 18.28 oz | 1.14 lbs | TF = 0.0909
[MISSING HOW TO ACTUALLY MAKE DOUGH]
-Oil dough balls and put them in containers, place in fridge for 2 days
-Put on counter for 1 ½ hours to warm up
-Stretch to 16” and place on screen
-Divide cheese blend (50% mild white cheddar/50% mozza?) into two portions (4.5 oz & 5 oz) and distribute 4.5 oz portion of cheese on the skin
-Swirl 5.5 oz of pizza sauce onto pizza in spiral pattern using squeeze bottle
-Parbake on top oven rack position for 4-5 mins, or until crust had set enough to allow removal from screen
-Remove from oven, top with rest of cheese and return to oven on pizza steel (no screen)
-Bake for additional 4 minutes until rim of pizza was browned and with cheese still intact
**Note, you can skip parbake if you are using a white cheddar that can handle 500F without oiling and breaking down excessively and have a 18” stone/steel