I wanted to try the PJ clone pizza but there are so many variants that I am totally confused! Is it possible for you to calculate a 2 x16 PJ clone with a 24h ferment time?
I don't have soybean oil. I do have either canola or olive oil.
Also I have only Robin Hood "best for bread" or All purpose flour.
I have Kosher and regular table salt.
I have been involved in this thread for over seven years and I still don't know the dough ball weights for the various sizes of the PJ pizzas. Even former employees of PJs differ on that score. And the only dough ball weight that I have ever seen in an article is one for the 14" size, and the dough ball weight that was given for that size was 20.25 ounces give or take a quarter-ounce. I can extrapolate from that dough ball weight to a 16" size but I can't say that the extrapolated value--26.5 ounces--is what PJs uses in its business. But for your purposes, that value should suffice.
As for the ingredients that you have on hand, the Robin Hood Best for Bread flour, which is shown and described at http://www.robinhood.ca/Products/Best-For-Flours/Best-For-Bread-Homestyle-White
, should work for your purposes. It is preferable in my opinion to all purpose flour. I don't know the precise protein content of the Best for Bread flour, but Canadian flours in general tend to have a higher protein content than their U.S. counterparts. So, if the Best for Bread flour doesn't work out well enough for you and the crust is too chewy, you can always try using all purpose flour.
With respect to the oil, soybean oil is commonly sold in supermarkets as vegetable oil. In the old days, it was usually called salad oil. But to be on the safe side, I would read the label to be sure that the bottle contains only soybean oil inasmuch as some vegetable oils are blends of soybean oil and another oil. But if you want to use canola oil, that might work but at the levels called for in the dough formulation I propose to give you, you might end up with a crust that has a taste that is sometimes described as "fishy". I would not use olive oil in the dough formulation since large amounts of olive oil can yield a flavor that is too potent and pungent. Most pizza chains use soybean oil because it is cheap and does not impart strong flavors to the finished crust.
Either ordinary table salt or Kosher salt can be used for the dough. However, since PJ uses ordinary table salt, that is what I suggest you use.
The PJ clone formulation that you have in mind is the one that I set forth at Reply 21 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg60076#msg60076
. For this iteration of that dough formulation, I have increased the amount of salt to 1.75%, to be consistent with what I believe to be roughly the amount that PJ now uses.
So, here is the dough formulation as you requested:
Vegetable (Soybean) Oil (7.3%):
|898.96 g | 31.71 oz | 1.98 lbs|
503.42 g | 17.76 oz | 1.11 lbs
3.6 g | 0.13 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
15.73 g | 0.55 oz | 0.03 lbs | 2.82 tsp | 0.94 tbsp
65.62 g | 2.31 oz | 0.14 lbs | 4.82 tbsp | 0.3 cups
37.76 g | 1.33 oz | 0.08 lbs | 9.47 tsp | 3.16 tbsp
1525.09 g | 53.79 oz | 3.36 lbs | TF = N/A
762.54 g | 26.9 oz | 1.68 lbs
Note: Dough is for two 16" pizzas; nominal thickness factor = 0.13155; bowl residue compensation = 1.5%
You will note that I added a bowl residue compensation of 1.5% to compensate for minor dough losses during preparation of the dough. So you should scale the dough to 26.5 ounces. Before preparing the dough, you will want to be sure that your mixer can handle the 3.36 pounds of dough. If you need to do two separate batches of dough, you might want to use the expanded dough calculating tool (at http://www.pizzamaking.com/expanded-calculator.html
) to come up with the correct ingredient quantities for just one dough ball.
Good luck and let us know how things turn out.