husker3in4,

What Randy provided was for two 12” pizzas, whereas you requested the recipe for one 12” pizza. There was also a reason why I asked you for the depth of your measuring cups, and that is because measuring cups are

*not* all the same and I wanted to give you a precise volume conversion using the tool that November created and is given at

http://foodsim.toastguard.com/. Since you have used the tool before, I will let you do the conversion if you’d like. As with any recipe, you may still have to make minor adjustments in the bowl.

For the record, this is the list of ingredients and baker’s percents for Randy’s original American style dough recipe as I originally determined those values:

100%, High-gluten flour, 16 oz. (1 lb.)

60%, Water (120 degrees F), 9.6 oz. (about 1 1/4 c.)

5.3%, Raw sugar, 0.85 oz. (2 T.)

4.5%, Honey (clover or orange), 0.74 oz. (1 T.)

2.8%, Classico olive oil, 0.45 oz. (1 T.)

3.3%, Salt, 0.53 oz. (2 t.)

1.6%, SAF Perfect Rise or Gourmet yeast, 0.25 oz.

Assuming that the above is correct and that you will be using KASL, this is what I come up with for the ingredients and quantities for a single 12” pizza:

KASL Flour: 8.03 oz., or 1 3/4 c. plus 1 T. plus 1 2/3 t.

Water (120 degrees F): a bit less than 5/8 c.

Salt: 1 1/3 t.

IDY: a bit less than 1 1/4 t.

Oil: 1 1/3 t.

Sugar 1 T.

Honey: 1 1/2 t.

For those who have scales and want more complete information for the 12” size:

KASL Flour (100%): 227.6 g | 8.03 oz | 0.5 lbs

Water (60%): 136.56 g | 4.82 oz | 0.3 lbs

Salt (3.3%): 7.51 g | 0.26 oz | 0.02 lbs | 1.35 tsp | 0.45 tbsp

IDY (1.6%): 3.64 g | 0.13 oz | 0.01 lbs | 1.21 tsp | 0.4 tbsp

Oil (2.8%): 6.37 g | 0.22 oz | 0.01 lbs | 1.37 tsp | 0.46 tbsp

Sugar (5.3%): 12.06 g | 0.43 oz | 0.03 lbs | 3.03 tsp | 1.01 tbsp

Honey (4.5%): 10.24 g | 0.36 oz | 0.02 lbs | 1.46 tsp | 0.49 tbsp

Total (177.5%): 403.99 g | 14.25 oz | 0.89 lbs | TF = 0.126

You might also note that Randy recently posted the latest version of his American style pizza, at

http://www.pizzamaking.com/forum/index.php/topic,4284.msg35778.html#msg35778.Good luck.

Peter

EDIT: Converted weight of KASL flour to volumes using November's tool with default values.