Following up on my last post, I have set forth below two dough formulations for Brian Spangler’s dough. The first dough formulation is for the 18” size, which is the standard size offered at Apizza Scholls. The second dough formulation is for the 12” size, which I understand is offered to solo patrons at the bar. That size might be more convenient for those whose ovens may not be able to accommodate the larger size, or for experimental purposes before graduating to the larger size. Previously, for the benefit of member widespreadpizza (Marc), I came up with a dough formulation for several 16” pizzas, at Reply 95 at
http://www.pizzamaking.com/forum/index.php/topic,11994.msg124161.html#msg124161. For some, that is another option.
To come up with the two dough formulations set forth below, I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html That tool was not designed to handle the type of math needed to create the three parts of Brian’s dough recipe, including the Total Formula, the Preferment (Poolish), and the Final Mix. However, I found a way to use the tool to come up with a clean formatting of data with all the numbers in the right place. First, I used the tool to create the Total Formula, based on information that Brian provided. Then, using pencil and paper and a desk calculator, I came up with the preferment (poolish) numbers, also using information that Brian provided. By subtracting the numbers for the poolish from the Total Formula, also by using pencil and paper and my desk calculator, I came up with the Final Mix. For both the Preferment and the Final Mix, I calculated the baker’s percents to be able to use the expanded dough calculating tool. With all the numbers in hand, I used the expanded dough calculating tool to finish off the numbers and produce a clean formatting of the data.
I also calculated the thickness factor for Brian’s dough skins, based on 21 ounces of dough to make an 18” pizza (in actuality, the final size can be about 18"20"). The calculated thickness factor is 0.082525. This number can be used in the expanded dough calculating tool to come up with a different skin size and to make dough for more than one pizza. As will be noted below, I used the above thickness factor to come up with the amount of dough for the 12” size. However, it will still be necessary that one follow the methods discussed above to use the expanded dough calculating tool to come up with the three parts of Brian’s dough recipe. The advantage of making more than one dough ball is that the yeast quantity becomes more manageable. As will be seen below, a single dough ball, even for an 18” pizza, uses a minuscule amount of yeast. That is one of the reasons why I often recommend that users get a set of minimeasuring spoons such as shown at
http://www.pizzamaking.com/forum/index.php/topic,5583.msg47264.html#msg47264. Even then, some adjustment of the yeast quantity may be needed to adapt the dough formulation to the room temperature of the place where the dough is to ferment.
In the two dough formulations, I used a Total Formula hydration of 62%. However, since flours vary, including from lot to lot even for the same flour, the actual hydration value according to Brian can range from 6265%. I also presumed the use of the Better for Bread flour, the retail counterpart to the General Mills foodservice Harvest King flour (
http://www.gmflour.com/gmflour/Flour_SpecSheet/HarvestKing53722.doc). In addition, I used a bowl residue compensation of 2.5%, which is a value that I have found from past experience to work well in a poolish environment, where the poolish and dough can stick to just about every surface they come in contact with.
With the foregoing as background, here is the dough formulation for the 18” size:
Total Formula (18”)Better for Bread/Harvest King Bread Flour (100%): Water (62%): IDY (0.04783%): Salt (2%): Olive Oil (1.5%): Total (165.54783%):
 368.61 g  13 oz  0.81 lbs 228.54 g  8.06 oz  0.5 lbs 0.18 g  0.01 oz  0 lbs  0.06 tsp  0.02 tbsp 7.37 g  0.26 oz  0.02 lbs  1.32 tsp  0.44 tbsp 5.53 g  0.2 oz  0.01 lbs  1.23 tsp  0.41 tbsp 610.23 g  21.53 oz  1.35 lbs  TF = N/A

Note: Target dough ball weight = 21 ounces/595.35 grams; bowl residue compensation = 2.5%
Preferment (Poolish)Better for Bread/Harvest King Bread Flour (100%): Water (100%): IDY (0.03264%): Total (200.03264%):
 73.72 g  2.6 oz  0.16 lbs 73.72 g  2.6 oz  0.16 lbs 0.02 g  0 oz  0 lbs  0.01 tsp  0 tbsp 147.47 g  5.2 oz  0.33 lbs  TF = N/A

Note: The quantity of poolish flour equals 20% of the Total Formula flour; 0.01 teaspoon of IDY is approximately equal to 1/128 teaspoon, or about ½ of a “drop” minimeasuring spoon
Final MixPreferment (Poolish): From above (147.47 grams/5.2 ounces)
Remaining Total Formula Better for Bread/Harvest King Bread Flour (100%): Remaining Total Formula Water (52.50%): Remaining Total Formula IDY (0.05288%): Total Formula Salt (2.49925%): Total Formula Olive Oil (1.87529%): Total (156.92742%):
 294.8 g  10.4 oz  0.65 lbs 154.77 g  5.46 oz  0.34 lbs 0.16 g  0.01 oz  0 lbs  0.05 tsp  0.02 tbsp 7.37 g  0.26 oz  0.02 lbs  1.32 tsp  0.44 tbsp 5.53 g  0.2 oz  0.01 lbs  1.23 tsp  0.41 tbsp 462.62 g  16.32 oz  1.02 lbs  TF = N/A

Note: 0.05 teaspoon IDY is equal to about 1 2/3 of a 1/32 “smidgen” minimeasuring spoon
And, for the 12” size:
Total Formula (12”)Better for Bread/Harvest King Bread Flour (100%): Water (62%): IDY (0.04783%): Salt (2%): Olive Oil (1.5%): Total (165.54783%):
 163.83 g  5.78 oz  0.36 lbs 101.57 g  3.58 oz  0.22 lbs 0.08 g  0 oz  0 lbs  0.03 tsp  0.01 tbsp 3.28 g  0.12 oz  0.01 lbs  0.59 tsp  0.2 tbsp 2.46 g  0.09 oz  0.01 lbs  0.55 tsp  0.18 tbsp 271.22 g  9.57 oz  0.6 lbs  TF = 0.0845881

Note: Nominal thickness factor = 0.082525; target dough ball weight = 9.33oz/246.6g; bowl residue compensation = 2.5%
Preferment (Poolish)Better for Bread/Harvest King Bread Flour (100%): Water (100%): IDY (0.03264%): Total (200.03264%):
 32.77 g  1.16 oz  0.07 lbs 32.77 g  1.16 oz  0.07 lbs 0.01 g  0 oz  0 lbs  0 tsp  0 tbsp 65.54 g  2.31 oz  0.14 lbs  TF = N/A

Note: The quantity of poolish flour equals 20% of the Total Formula flour; 0.01 grams (0.0035 teaspoon) of IDY is a bit less than 1/128 teaspoon, or about ½ of a “drop” minimeasuring spoon
Final MixPreferment (Poolish): From above (65.54 grams/2.31 ounces)
Remaining Total Formula Better for Bread/Harvest King Bread Flour (100%): Remaining Total Formula Water (52.4964%): Remaining Total Formula IDY (0.04811%): Total Formula Salt (2.50259%): Total Formula Olive Oil (1.87695%): Total (156.92405%):
 131.06 g  4.62 oz  0.29 lbs 68.8 g  2.43 oz  0.15 lbs 0.06 g  0 oz  0 lbs  0.02 tsp  0.01 tbsp 3.28 g  0.12 oz  0.01 lbs  0.59 tsp  0.2 tbsp 2.46 g  0.09 oz  0.01 lbs  0.55 tsp  0.18 tbsp 205.67 g  7.25 oz  0.45 lbs  TF = N/A

Note: 0.02 teaspoon IDY is equal to about 2/3 of a 1/32 “smidgen” minimeasuring spoon
For dough preparation and management procedures, members should see Reply 41 at
http://www.pizzamaking.com/forum/index.php/topic,11994.msg123707.html#msg123707 as well as other related details in the same thread. Other details are provided in the thread at
http://www.pizzamaking.com/forum/index.php/topic,12783.msg123496.html#msg123496.
Peter