Adam,
Thanks for the photos showing the nutrition information and the flow characteristics of the raw white honey. The conversion data for the honey from the first photo (1 T. = 21 g.) is the standard one used by the USDA and shown at the nutritiondata.com website. It is also the conversion data that is built into the enhanced dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html.
I ran your dough numbers through the enhanced dough calculating tool and came up with the ingredient quantities presented below. I used a dough weight of 32.7965 ounces in the tool, which is my estimate of the total weight of all the ingredients used in your dough. While I was at it, I entered a bowl residue compensation factor of 1.5% to compensate for minor dough losses in the bowl. The actual dough weight of the dough batch coming out of the bowl is likely to be a bit less than the 33.29 ounces shown below, but still be above 16.5 ounces for each of the two dough balls made from the total dough batch. Here is the formulation produced by the tool:
Flour (100%):
Water (60%):
IDY (0.53125%):
Salt (0.98437%):
Honey (2.46666%):
Total (163.98228%):
| 575.51 g | 20.3 oz | 1.27 lbs
345.3 g | 12.18 oz | 0.76 lbs
3.06 g | 0.11 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp
5.67 g | 0.2 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
14.2 g | 0.5 oz | 0.03 lbs | 2.03 tsp | 0.68 tbsp
943.73 g | 33.29 oz | 2.08 lbs | TF = N/A
|
Note: Dough ball weight used in the tool equals 32.7965 oz. The bowl residue compensation equals 1.5%
Based on the dimensions you gave me for your rectangular pan, and assuming a dough ball weight of 16.5-17 ounces, I calculated a thickness factor of between 0.134625 and 0.138705 (e.g., the dough ball weight, for example, 16.5 ounces, divided by the surface area of your pan, which is 13.25” x 9.25” = 122.5625 sq. in., equals 0.134625). For those who would like to use the enhanced dough calculating tool with a thickness factor rather than a dough weight, as I did to produce the above formulation, I think using the average of the above two numbers, or 0.13667, should be sufficient. That number will work for any size rectangular pan, not just the size you used. The tool will ask for the length and width of the particular size pan the user intends to use. The same thickness factor will also work for a pizza shape other than rectangular, that is, a round pizza. I estimate that 16.5-17 ounces of dough with a thickness factor of 0.13667 will produce a round pizza of about 12.5”, give or take a fraction of an inch. Using a thickness factor of 0.13667 and selecting any other size (diameter) of a round pizza, along with entering all the baker’s percents noted above (and a bowl residue compensating percent if desired), will yield the required quantities of ingredients for that particular size pizza. The finished crust characteristics should be almost identical to those of your rectangular pizza. The only difference should be the shape of the pizza. If anyone is interested, I can give an example of how to use the tool for any desired size or shape of pizza (rectangular and round only).
In actual practice, it is likely that the amount of honey used will be a bit greater than indicated in the dough formulation given above since the calculations presume level teaspoons of honey. More likely it will be rounded teaspoons, although with a solid or semi-solid honey, it is easier to get level teaspoons. But, if one is so inclined, using a baker’s percent for the honey that is a bit above the roughly 2.5% specified in the above formulation, for example, 3%, should be an acceptable entry.
Peter
