Again, thank you all, this has been informative. Im still having a problem in calculating how much of each ingredient I need..and came across this as an example from txcraig1's dough formulation for neopolitan pizza.
100% Caputo (my typical batch is ~1.3kg flour)
62.5% Water at about 40-45F (play with this over time in a range of 60-64%)
3.0% Salt (I would not go lower than 2.5% or more than maybe 3.1%)
1.3% Ischia Culture (fully active) NO FRESH YEAST, IDY, or ADY!!! Trust your culture. The hydration and flour you use in your culture donít matter much at quantities this low. Iím probably a little stiffer than 100%, but I doubt it is significant.
So I get that I need 2.86 lbs of flour in this case.
How do I use the rest of the numbers here to reflect cups of water for instance? teaspoons of salt, culture ect.
What does 62.5 per cent of water....since i have the flour in lbs, Im assuming water isn't measured in pounds but cups?
how many teaspoons for 3.0 per cent salt, 1.3 per cent ischia culture..and what is Ischia Culture. Is that the same as bread yeast ? or active yeast.
Once I understand how to convert these percentages properly into cups,teaspoons ect. I'll try experimenting. Also when looking at the pics of his finished dough he uses before making the crust. It looks extremely silky smooth. i have never gotten dough to look like this before. I am assuming if I can get the consistency of this dough like he shows in the pics, I'll be able to get the char and texture I'm looking for. I will also try what many have said about bringing the blackstone up to 700 degrees and then turning the flame down until the crust starts charring like i'd like then back up to finish the top. . Thank you in advance for not making fun of a newbie and being patient with my questions. Hopefully the explanations will help everyone here who is struggling with interpretations themselves.
Here is the original posting that shows how txcraig makes his excellent dough, which I'm trying to use as my role model, lolhttp://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047