Bill,

Out of curiosity, I took the numbers you gave me and calculated the specific baker's percents (all as a percentage of the weight of flour) and the thickness factor, TF.

You indicated that a dough ball weighing 300 grams is used to make a 30 cm. pizza, which is equal to 11.81 inches (30/2.54 = 11.81), or roughly 12 inches. I calculated the thickness factor to have a value of 0.0936 [(300/28.35)/(3.14159 x 6 x 6) = 0.0936]. For the baker's percents for your specific dough formulation, I arrived at the following:

100%, Caputo Pizzeria 00 flour

18.07%, Camaldoli Preferment (185g./1024g. = 18.07%)

62.1%, Water (612g. + 85.1g.)/(1024g. + 99.9g.) = 62.1%

2.5%, Salt (sea salt)

TF = 0.0936

I then plugged the thickness factor and baker’s percents, along with the desired number of dough balls (6) and pizza size (12”), into the Lehmann dough calculating tool at

http://www.pizzamaking.com/dough_calculator.html. Since the Lehmann tool is not intended to be used with preferments, I simply entered the 18.07% number in the box where the percent is normally given for the IDY. Assuming that all my numbers and calculations are correct, and stripping out the unnecessary information, I got the following list of ingredients and quantities:

Flour, Caputo Pizzzeria (100%): 985.75 g | 34.77 oz | 2.17 lbs

Water (62.1%): 612.15 g | 21.59 oz | 1.35 lbs

Sea salt (2.5%): 24.64 g | 0.87 oz | 0.05 lbs | 4.42 tsp | 1.47 tbsp

Camaldoli (18.07%): 178.12 g | 6.28 oz | 0.39 lbs | (% entered into IDY box)

Total (182.67%): 1800.66 g | 63.52 oz | 3.97 lbs | TF = 0.0936

Single Ball: 300.11 g | 10.59 oz | 0.66 lbs

The numbers are a little bit off because of my rounding out the pizza size to 12” and the fact that the tool can only accept whole numbers for the pizza size (i.e., 12” instead of 11.81”). But, as you will note, the "mixer residue" of 49 grams is no longer included. And I believe that you should be able to change the number of dough balls desired and the size of the pizzas and get the corresponding ingredient quantities, again with no mixer residue.

Of course, if you change the composition of the preferment, and/or its amount, the numbers will change again and require recomputation to get the proper set of baker’s percents. This is where your use of Jeff's spreadsheet offers an advantage. But so long as the 300 grams remains the same and the pizza size remains the same, the thickness factor will not change.

Peter