For those who are interested, I recently converted the NYT Steingarten dough recipe to baker's percent format so that I could attempt the recipe and, at the same time, expand the possibilities of the recipe to other pizza sizes and thicknesses. In my case, I halved the recipe and used Morton's Kosher salt since that is the only Kosher salt I am able to find in the stores near me. To do the volume-to-mass conversion of the flour blend (all-purpose flour and bread flour), I used November's Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/.
I selected the King Arthur all-purpose and bread flours from the pull-down menu and used the "Medium" Measurement Method. In my case, Medium meant dipping my measuring cups into the flour container, after first fluffing the flour, and then leveling off the tops with the straight edge of a kitchen knife. When I weighed the flours out using this method, the weights were very close to the values I got from using the Mass-Volume Conversion Calculator. The weight values are likely to be a bit different using other brands of all-purpose and bread flours, but as noted below the hydration of the dough made using the dough recipe is so high, and a lot of bench flour will be used, that these two factors will combine as to minimize the effects of the slightly different flour weights. According to the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/,
the King Arthur flour blend has a protein content of 12.2117%.
I followed the instructions for the dough recipe as closely as I could. There were a couple of interesting aspects of the recipe. The first was the high hydration, about 87% based on the flour weights I used. The second was the high oil content, almost 10%. That was a unique combination that I had not seen before. Even when using a fair amount of bench flour, as the instructions suggest, the finished dough before going into the refrigerator was still quite wet and soft. When time came to use the dough, after almost one day of cold fermentation, I concluded that it was perhaps possible to dress the skin on my peel, but out of caution I decided to dress the pizza on parchment paper on my peel. I described the results of my efforts at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,8476.msg73691.html#msg73691.
Based on the amount of dough I used to make my pizza (a 14" pizza), I calculated that the thickness factor was 0.09595. That is perhaps a reasonable value to use in one of the dough calculating tools (I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
) to make other sizes of pizzas, but it will in practice vary somewhat based on the amount of bench flour that is used to offset the high nominal hydration of the dough.
Based on the above as background, this is the baker's percent version of the Steingarten dough recipe that I came up with:
|Flour Blend* (100%):|
Salt-Diamond Crystal Kosher (1.86995%):
Olive Oil (9.89977%):
|409.1 g | 14.43 oz | 0.9 lbs|
354.89 g | 12.52 oz | 0.78 lbs
2.83 g | 0.1 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
7.65 g | 0.27 oz | 0.02 lbs | 2.25 tsp | 0.75 tbsp
40.5 g | 1.43 oz | 0.09 lbs | 9 tsp | 3 tbsp
814.97 g | 28.75 oz | 1.8 lbs | TF = N/A
407.49 g | 14.37 oz | 0.9 lbs
* The flour blend includes 1 1/2 cups of King Arthur all-purpose flour (199.75 g./7.05 oz.) and 1 1/2 cups of King Arthur bread flour (209.35 g./7.38 oz.), with the weights based on the Medium Measurement Method
Note: No bowl residue compensation