Nice job. It looks like your persistence has paid off.
Am I correct that you don't have to pre-bake the skins before dressing?
Also, as a point of clarification, are the sheets you roll out square or rectangular? If either, how do you avoid any waste (scrap) if the final skins are round?
As a simple test, I used the Weight option of the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, with 30 ounces as the weight input (the amount of dough you used), and got the following:
Vegetable (Soybean) Oil (4%):
|561.39 g | 19.8 oz | 1.24 lbs|
252.62 g | 8.91 oz | 0.56 lbs
4.21 g | 0.15 oz | 0.01 lbs | 1.4 tsp | 0.47 tbsp
9.82 g | 0.35 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
22.46 g | 0.79 oz | 0.05 lbs | 4.94 tsp | 1.65 tbsp
850.5 g | 30 oz | 1.88 lbs | TF = N/A
Does the above sound about right? If so, I assume that one could use a smaller dough weight, say, half of what you used, to make fewer pizzas of the same size you made (7"). Or, someone could use the 30 ounces and make fewer, but larger pizzas. For example, based on your use of 4.05 ounces of dough for a 7" pizza, which translates to a thickness factor of 0.1052372, if I wanted to make a single 14" pizza, which is fairly standard for me for the cracker style, I would need 3.14159 x 7 x 7 x 0.1052372 = 16.2 ounces of dough. To be on the safe side, I would perhaps increase that weight to allow for scrap produced during the rolling/cutting processes. Is my analysis correct or am I misapprehending something?