Author Topic: pizza dough  (Read 895 times)

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Offline tinyzip

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pizza dough
« on: November 03, 2013, 02:55:12 PM »
I received this recipe for a Friend of the family and was told recipe was for NY style pizza. The ingredients  call for 1 1/2 dry instead yeast, 11 pounds water (85-90 F), 4 ounces of salt and 20 pounds of flour, don't say what kind. I looking to convert recipes using 3-5 pounds of flour instead and reduce other ingredients as well.


Online mkevenson

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Re: pizza dough
« Reply #1 on: November 03, 2013, 03:47:30 PM »
My suggestion would be to convert your recipe to bakers %. You will need to know the weight of ALL ingredients, from there divide the ingredient weight by the flour weight to get a %. Ie 1lb water divided by 2pounds of flour =50% water. Proceed with all ingredients using the flour weight as the divisor.


Mark
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Offline Aimless Ryan

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Re: pizza dough
« Reply #2 on: November 03, 2013, 04:50:50 PM »
Assuming "1 1/2 dry instead yeast" means 1.5 oz, I came up with this formula:

100% Flour
55% Water
0.47% IDY
1.25% Salt

Here's a recipe using the same formula, based on 3 lbs of flour:

3 lbs Flour
26.4 oz Water
0.23 oz IDY
0.6 oz Salt

You should probably use about 50% more salt (0.9 oz). Also, most members here would say to use noticeably more water, particularly because your recipe has no oil. Learn about bakers' percentages. You might get some more help in subsequent replies, but only because I've already converted your recipe to bakers' percentages. If I hadn't done that, your post would probably be ignored.

Offline tinyzip

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Re: pizza dough
« Reply #3 on: November 04, 2013, 12:37:53 AM »
Thank you for your time and help !

Offline Aimless Ryan

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Re: pizza dough
« Reply #4 on: November 04, 2013, 05:07:55 PM »
No problem.


 

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