I used the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html
to come up with a Lehmann NY style dough formulation suitable for making dough for two 12" pizzas. It is as follows:
|King Arthur Bread Flour (100%):|
|413.99 g | 14.6 oz | 0.91 lbs|
256.67 g | 9.05 oz | 0.57 lbs
1.38 g | 0.05 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
7.24 g | 0.26 oz | 0.02 lbs | 1.3 tsp | 0.43 tbsp
4.14 g | 0.15 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
683.42 g | 24.11 oz | 1.51 lbs | TF = 0.106575
341.71 g | 12.05 oz | 0.75 lbs
Note: Nominal thickness factor = 0.105; bowl residue compensation = 1.5%
You will note from the above table that I used a nominal thickness factor of 0.105. That will produce a crust thickness that is characteristic of a NY "street" style pizza. By using the Lehmann tool, you can increase or decrease that value to make a thicker or thinner crust, as you wish. I also used a bowl residue compensation value of 1.5%. The purpose of that compensation is to compensate for minor dough losses during the preparation of the dough--due to dough sticking to the dough hook, sides of the bowl, your fingers, etc. When I make pizza dough, even when using a bowl residue compensation, I try to scrape off the dough from everything so that I keep my losses to a minimum. Even with that degree of care, some minor dough losses are inevitable.
To convert the weight of flour in the above table, 14.6 ounces, to volume measurements, I used member November's Mass-Volume Conversion Calculator at http://tools.foodsim.com/.
You will note that the KABF is one of the ingredients in the pulldown menu. For conversion purposes, I used the "Textbook" method of flour measurement. That method is described at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,6576.msg56397/topicseen.html#msg56397.
That is the method that you should use with your measuring cups and spoons. On this basis, the 14.6 ounces of KABF converts to 3 c. + 4 T. + about 1/4 t. The measurements using your measuring spoons should be level measurements, not heaping measurements.
The water in the above table, 9.05 ounces, converts to a bit over 1 1/8 c. You should view the marking(s) of your measuring cup(s) at eye level with the measuring cup(s) on a flat surface.
To prepare the dough, I suggest that you follow the instructions as given in the thread that I referenced in my last post. If you use ADY, you will want to rehydrate it in a small amount of the formula water, at around 105 degrees F, for about 10 minutes. The rehydrated ADY can then be added to the rest of the formula water, which should be on the cool side.
As for the pj recipe, see my earlier post at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,6947.msg59684.html#new.
Please keep us posted on your results. If you can post photos of your results, that would be useful.