So I read through all of this and I am confused as to which recipe in this topic I am supposed to use lol Also how can I break it down to measurements like cups, tsp, tbsp etc...?
When I first started this thread, my objective was to come up with a clone PJ dough that could last from about 3-5 days of cold fermentation, and possibly up to eight days of cold fermentation, as I understood was the case with the doughs that PJ made at its commissaries. That original PJ clone dough formulation is the one given at Reply 2 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg58197#msg58197
. Over time, I concluded that the clone PJ dough was a difficult one for people to master using a standard home refrigerator. The reason was that a standard home refrigerator, by virtue of its door being opened and closed many times a day, and with items being removed and replaced with regularity, could not maintain the low temperatures that PJ uses in its refrigerated trucks and coolers in its stores. So, I decided to come up with other versions of the PJ dough that were easier to execute. They are not versions that PJ itself uses. The first such version, which turned out to be the most popular alternative version, based on member feedback, is the one given at Reply 20 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg59217#msg59217
. I subsequently came up with still other versions for those who were looking for different windows of usability of the PJ clone doughs.
As for the use of volume measurements, you will note that I converted the weights for the PJ clone dough formulation set forth in Reply 2 to volume measurements in Reply 12 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg58509#msg58509
, based on the Textbook conversion method. As you will see if you spend more time on the forum, most members use good digital scales and use weights rather than volume measurements. The reason is that there are so many ways to measure out flour by volume and each method will produce a different weight. Water is measured out more easily by volume but if the flour volume measurement is variable, because of the particular volume measurement method used, the hydration of the flour can be off, sometimes way off. The dough might be too stiff or too wet. I can think of at least five or six different ways of measuring out a cup of flour volumetrically, and each will produce a different weight. You can see some of the different ways of measuring out flour volumetrically by looking at the Measurement Method pull-down menu for the Mass-Volume Measurement Calculator at http://foodsim.unclesalmon.com/
. To prove the point, you might try running some scenarios through the calculator to see how the method of measuring out the flour produces different weights for any given volume of flour (you might try using a cup of flour).
As for the PJ clone dough formulation set forth in Reply 20 referenced above, you will see that that reply already gives the weights in volume measurements also.
To the above, I would add that I subsequently came into better information that allowed me to fine tune the original dough formulations referenced above. As a substitute for the PJ clone formulation set forth in Reply 20, I later suggested that members use the modified PJ clone formulation as set forth in Reply 585 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg273667;topicseen#msg273667
. The main difference was the weight of the dough ball and the relative amounts of the sugar and oil. As a practical matter, one might be hard pressed to tell a difference but since the objective was to try to be accurate in the clone, I revised the dough formulation. I did not modify the original PJ clone dough formulation as set forth in Reply 2 referenced above, but that would be pretty easy to do. The main change would be to use the new amounts of sugar and oil and modify the hydration to be compatible with the rated absorption of the particular type and brand of flour used. That is one of the reasons why I asked you in another thread what kind and brand of flour you were planning to use.
If you can tell me what kind and brand of flour you want or plan to use, and which PJ clone version you want to use, I think I should be able to come up with a modified version to use, including the volume conversions.