ERASMO,
I have set forth below a dough formulation that I think should come pretty close to the original dough recipe. To do the conversion, I weighed the 10 fluid ounces of water on my regular scale and I weighed the rounded 1/2 teaspoon of salt on a special scale that I use for such purposes. I also used charbo's weight for the 3 cups of KAWWW flour to get the weight of the 3/8 cup of that flour used for kneading purposes. I combined both parts of the KAWWW flour on the assumption that all of the kneading flour will eventually end up in the dough. That may not always be the case, so you should exercise your best judgment as to how much of the kneading flour to use. As noted in the dough formulation below, which I prepared using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, the main part of the KAWWW flour (3 cups by volume) represents 89% of the total weight of KAWWW flour and the kneading KAWWW flour (3/8 cup) represents 11% of the total. I mention these percents since they are the ones one would use to do the proper apportioning if the dough formulation is modified for more than one dough ball and/or for different pizza sizes.
Based on a total dough ball weight of 25.58 ounces and the 16" pizza size that is made from that dough ball, I calculated a thickness factor of 0.127214. I did not use a bowl residue compensation, but you are free to use one if you would like. Finally, because the Bob's Red Mill brand of vital wheat gluten seems to be the most common brand used by our members, I used that brand for purposes of coming up with the dough formulation presented below. I can adjust the dough formulation for you if you end up with a different brand. The only brand I have been able to find in the supermarkets near me is the Hodgson Mill brand.
KAWWW Flour* (100%):
Water (68.9777%):
ADY (0.94814%):
Salt** (1.30433%):
Olive Oil (3.38624%):
Sugar (1%):
Vital Wheat Gluten*** (6.27081%):
Total (181.88722%):
| 398.67 g | 14.06 oz | 0.88 lbs
274.99 g | 9.7 oz | 0.61 lbs
3.78 g | 0.13 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
5.2 g | 0.18 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
13.5 g | 0.48 oz | 0.03 lbs | 3 tsp | 1 tbsp
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
25 g | 0.88 oz | 0.06 lbs | 9.04 tsp | 3.01 tbsp
725.13 g | 25.58 oz | 1.6 lbs | TF = N/A
|
Note: For a single 16" pizza; calculated thickness factor = 0.127214; no bowl residue compensation
*The main part of the KAWWW flour represents 89% of the total flour weight and the kneading KAWWW flour represents 11% of the total flour weight.
**The stated values are equivalent to a rounded 1/2-teaspoon of salt
***Bob's Red Mill brand
The actual hydration will be somewhat lower than indicated in the above dough formulation because the VWG is treated separately. If the VWG is combined with the KAWWW flour, the "effective" hydration is 64.91%.
Peter
