Peter, thank you for the recalculating the recipe. I'll save it and do the retest later.
I am working on gestimating some things as I gain more and more experience. Having read something awhile ago that the italian pizza makers only measure the water, and adjust everything else base on the feel of the dough, I have been secretly making that as a long term goal.
For now, I'm still measuring all the ingredients as closely as i can, but someday I'll get there. I have been scaling down recipes to make 10-12" pies as 14-16" tends to leave leftovers. At the rate I'm making pizzas, I don't want to eat leftovers. So to accomplish this I've been multiplying recipes by a factor of .75 or .8 to get a 12" pie. It's not perfect but it works pretty well. The ratios and percentages stay the same and i just get less dough. I stretch it to the same thickness as I would for a 14" pie.
For sauces, I've been adding tsp and tbs measurements in my hand and then double checking with a measuring spoon and make mental adjustments.
Yes, I've been learning s l o w l y about the powers and overuse of yeast. Per our conversation last night, I went ahead and made adjustments of the yeast and starter to the recipe already.
• Flour 531.6gm
• Water 300.39gm
• Starter 30gm
• ADY 4gm (3/4 tsp)
• Salt 9.3gm (1.5 tsp)
• Veg oil 38.8gm (2.85 T)
• Sugar 25.5gm (2.1 T) - I used 2T - close enough.
• Total 938.9/2 = 469.5gm per pie
As you can see, I dropped half the amount of ADY and lowered the starter amount by 1/3. For a 24H emergency dough, I seriously doubt it will be much different from my first attempt but I'll try again soon and let you know.
I want to say thanks for posting the calculating tool often. I really do need to learn how to use it for myself. The members here can always count on your for the calculations and it may be making ppl like me lazy (or lazier).
Those are good suggestions for testing my natural starter vs ADY/IDY as I have often wondered if there is a difference in leavening power and taste as I spoon out the natural starter. I like many, only got use to using it b/c JV calls for it in his recipe.
Quick question about natural starters and yeast. Is it often that ppl will use both or just one or the other? I'm not sure that it matters but just curious about what you and others with experience do.
Have you done those tests yourself and what have you discovered? Does a natural starte give the crust a better flavor? texture? TIA