Based on the information you provided, I converted all of your weights for ingredients to ounces and calculated the baker’s percents for your recipe. For purposes of this exercise, I used the industry standard data for eggs, which says that the contents of a single, raw, fresh, large egg weighs 50 grams, or 1.764 ounces (50/28.35 = 1.764). So, six such eggs weigh 10.58 ounces. FYI, a full batch of dough based on your recipe comes to 605.58 ounces, or 37.85 pounds. That would be enough to make about sixty seven 9-ounce dough balls or about fifty five 11-ounce dough balls.
I also calculated the thickness factor (a measure of crust thickness) for the example you gave me of 9 ounces of dough for a 12” pizza. The thickness factor in this case is 0.079578 [9/(3.14159 x 6 x 6)]. If you use 11 ounces for a 14” pizza, which was a second example you mentioned, the thickness factor is 0.071457 [11/(3.14159 x 7 x 7)]. The significance of these numbers will become more evident below.
To arrive at the specifics of your recipe, I used the enhanced dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
. Using that tool, for a full batch of your dough (605.58 ounces), this is what your recipe looks like:
Eggs, large (2.645%):
|11340 g | 400 oz | 25 lbs|
5103 g | 180 oz | 11.25 lbs
226.8 g | 8 oz | 0.5 lbs |
170.1 g | 6 oz | 0.38 lbs | 10.16 tbsp | 0.63 cups
28.35 g | 1 oz | 0.06 lbs | 7.11 tsp | 2.37 tbsp
299.94 g | 10.58 oz | 0.66 lbs | 19.75 tbsp | 1.23 cups
17168.19 g | 605.58 oz | 37.85 lbs | TF = N/A
Now, if you decide you want to make a small batch in your home mixer, for example, a 3-pound dough batch, all you have to do is enter a dough batch weight of 48 ounces (3 x 16 = 48) into the abovementioned tool, along with the baker’s percents given in the above table. Doing this, we get the following:
Eggs, large (2.645%):
|898.84 g | 31.71 oz | 1.98 lbs|
404.48 g | 14.27 oz | 0.89 lbs
17.98 g | 0.63 oz | 0.04 lbs |
13.48 g | 0.48 oz | 0.03 lbs | 2.42 tsp | 0.81 tbsp
2.25 g | 0.08 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
23.77 g | 0.84 oz | 0.05 lbs | 4.7 tsp | 1.57 tbsp
1360.8 g | 48 oz | 3 lbs | TF = N/A
For this example, you would need about a half of a large, fresh, raw egg (0.84/1.74 = 0.48 eggs).
The dough calculating tool can also be used with the thickness factors mentioned above. For example, assume that you want to make 6 dough balls, each weighing 9 ounces and to be used to make 12” pizzas. In this case, you would elect the Thickness Factor option of the tool, enter the thickness factor 0.0795775, the desired number of dough balls (six in this example), the pizza size (12” in this example), and the same baker’s percents as in the above table. Doing this, we get the following:
Eggs, large (2.645%):
|1011.2 g | 35.67 oz | 2.23 lbs|
455.04 g | 16.05 oz | 1 lbs
20.22 g | 0.71 oz | 0.04 lbs |
15.17 g | 0.54 oz | 0.03 lbs | 2.72 tsp | 0.91 tbsp
2.53 g | 0.09 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
26.75 g | 0.94 oz | 0.06 lbs | 5.28 tsp | 1.76 tbsp
1530.91 g | 54 oz | 3.38 lbs | TF = 0.079578
255.15 g | 9 oz | 0.56 lbs
In this example, you would need a little over a half of a large, fresh, raw egg (0.94/1.74 = 0.53 eggs).
To calculate the ingredient quantities needed for the 11 ounce, 14” pizzas, you would use the thickness factor 0.071457 in the tool, along with the other inputs as described above.
As you can see, the dough calculating tool can be used to calculate the ingredient quantities needed to make any desired dough batch weight, or any number of pizzas (up to 999) for just about any pizza size. I think you will figure things out pretty quickly by playing around with the tool. You will also note that the tool allows you to compensate for minor dough losses in the bowl, by using the bowl residue compensation factor. In a home mixer environment, I usually use 1.5%.
Over the past ten years, many pizza operators have gone to using active dry yeast (ADY) and instant dry yeast (IDY). If you decide at some point to switch to those forms of yeast, the dough calculating tool can be used to determine how much of those forms of yeast to use. However, since fresh yeast (cake yeast) includes water, you would have to adjust the hydration (the amount of water) in your recipe to compensate for the loss of water when switching from the fresh yeast to a dry form. If you eventually need help with the adjustments, come back and let us know. In the meantime, keep in mind that when switching from fresh yeast to ADY, you will use about half the weight of the fresh yeast, and when switching from fresh yeast to IDY, you will need about a third of the weight of the fresh yeast. The differences are what would have to be subtracted from the formula hydration of the dough.