I wonder if the formulation I used works out how the calculating tools could handle adding the fat flakes since I added them to the basic dough formulation.
Until you see how you like the results, I don't think I would worry about this matter quite yet but there are a few ways of coming up with the final dough formulation but you would want to use the expanded dough calculating tool to be able to use the shortening entry box to get the weight of the fat flakes to use.
One method would be to use the thickness factor approach as you used it and adjust the percent of shortening until it is 6% of the total dough weight. For your latest dough, that would come to 10.64% as measured as a percent of the formula flour. This scenario would look like this:
Fat Flakes (aka Shortening) (10.64%):
|187.28 g | 6.61 oz | 0.41 lbs|
117.99 g | 4.16 oz | 0.26 lbs
1.4 g | 0.05 oz | 0 lbs | 0.47 tsp | 0.16 tbsp
3.75 g | 0.13 oz | 0.01 lbs | 0.78 tsp | 0.26 tbsp
1.87 g | 0.07 oz | 0 lbs | 0.47 tsp | 0.16 tbsp
19.93 g | 0.7 oz
332.22 g | 11.72 oz | 0.73 lbs | TF = 0.076125
Note: The amount of dough is for a single 14" pizza; the nominal thickness factor = 0.075: the bowl residue compensation = 1.5%; the salt is Morton's Kosher salt
Another way would be to add the weight of the fat flakes you used to the total dough weight (332.32 grams) and use the new total dough weight (352.1532 grams) in the Dough Weight option of the expanded dough calculating tool, along with 10% as the amount of shortening. There would be no need to use the bowl residue compensation because the total dough weight is increased by adding the amount of shortening (19.9332 grams) to your original dough formulation. This is what this scenario would look like:
Fat Flakes (aka Shortening) (10%):
|199.24 g | 7.03 oz | 0.44 lbs|
125.52 g | 4.43 oz | 0.28 lbs
1.49 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
3.98 g | 0.14 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
1.99 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
19.92 g | 0.7 oz
352.15 g | 12.42 oz | 0.78 lbs | TF = N/A
Note: The salt is Morton's Kosher salt; no bowl residue compensation
To get back to your original dough ball weight for the 14" pizza, you would scale back the dough ball weight to the original 332.22 grams. That way, all of the percents remain intact, and the dough ball weight is the right weight to make the 14" pizza..
Like Chicago Bob says: Easy peazzy.