I recently added a new feature to the website. The feature is called the “Lehmann Pizza Dough Calculating Tool”.http://www.pizzamaking.com/dough_calculator.html
The tool was developed by one of our new members, Boy Hits Car (Mike), and can be used to determine the ingredients and quantities needed to make any size and number (up to 99) of dough balls using the standard Lehmann dough formulation. A key advantage of the tool is that it can be accessed and used online. No spreadsheet is required. To the best of my knowledge, no other forum or pizza-related site offers such a tool.
To use the tool, all that is required is to enter the number of dough balls desired, the pizza size, thickness factor, and baker’s percents. The tool offers guidance as to recommended values for all of the inputted data. Three salt choices (regular, fine sea salt, and Kosher) and three yeast choices (ADY, IDY and cake) are offered. Once all of the values have been entered, the total ingredient list will be produced. Any value entered into the tool can be changed or corrected at any time and the results will adapt to the changes and appear in essentially real time. Except for flour, water and cake yeast, which are difficult to convert to volume measurements, volume measurements are provided for all the ingredients, along with weight measurements in metric and standard U.S. form.
In using the tool, ordinary baker's percents should be used, without any leading 0s. For example, if the hydration percent is 62%, it should be entered into the applicable field in the tool as the number 62, not 062. Otherwise, the results will be incorrect.
For those who are interested, for a round pizza with a radius R, the TF equals the weight of the desired dough ball divided by Pi (3.14159) x R2
; for a rectangular/square pizza with length and width dimensions L x W, the TF equals the weight of the dough ball divided by L x W.
The tool also includes a “Notes” box by which the user can enter comments and notes about a particular dough formulation. The notes can be entered online or, if preferred, on a printed hard copy. The tool also allows for the ingredients section to be copied and pasted into another document, including posts on the forum. If a hard copy of the results is desired, the print command found under the File menu on the browser can be used, much like one would use to print from any website. If for any reason a printing problem arises, the mouse/cursor can be moved anywhere over the tool and "right" clicked. A menu will appear with an option to print. Click on Print and that should rectify any print problems.
Although the tool was specifically developed for the Lehmann dough formulation, it can also be used for any dough formulation using the same ingredients as the Lehmann formulation and for which there are baker’s percents and thickness factors. Over time, quite a few of such formulations have been posted on the forum, including the Ostrander “Old Faithful” dough formulations, many Neapolitan dough formulations, Pizza Raquel (IDY-only version), several “few-hours” dough formulations (including my “quick & easy” NY dough formulation), and the Canadave NY style dough formulation, among others. It is anticipated that a generic dough formulating tool will soon be developed and hosted on the forum that will go beyond the Lehmann dough formulation and allow for even more ingredient choices and options.
I’d like to thank Mike for all his work in developing the Lehmann tool and for offering to have it hosted on the forum. I think you will be impressed with the tool and its ease of use, speed, convenience and capabilities. I invite any comments and suggestions for improving the tool to make it even better.