I took a stab at trying to come up with the baker's percents for your home version of the Patsy's pizza as posted above in this thread and, more recently in somewhat greater detail, in Reply #7 at http://forum.pizzamaking.com/index.php?topic=888.new#new
. What complicated matters somewhat was the recitation of water by volume rather than weight and also the difficulty of measuring a goopy substance such as a biga
. As best I can determine, the baker's percent of your basic recipe (apart from the biga
) is as follows, along with the ingredient amounts:
KASL, 22.5 oz. (5 cups), (100%)
1 T. olive oil, 0.50 oz., (2.2%)
1 T. Sicilian sea salt, 0.55 oz., (2.5%)
1 3/4 c. water, plus 1 T., 15.70 oz., (70%)
1 t. IDY, 0.11 oz., (0.47%)
1 T. Carnation Original malt, 0.35 oz., (1.55%)
1/2 cup Caputo 00 biga
(see more on this in the next paragraph)
For the biga
, per your original instructions I initially combined 4 oz. of water (by volume), 4 oz. of Caputo 00 flour (by weight), and 1/8 t. IDY. That combination produced a starter of around 3/4 c. weighing 7.4 oz. A few days later, I measured 1/2 cup of the biga
, the quantity called for in your formulation, and it weighed 5.2 oz.
By my calculations, the basic recipe should produce a dough ball weighing around 39.7 oz. Adding in the weight of 1/2 cup of the biga
(5.2 oz.), the final weight should be around 44.9 oz. That would be sufficient to make 3 dough balls each weighing around 15 oz. However, since you indicated that you have been throwing away some of the dough (around 5 oz.), I recalculated the numbers to come up with the following formulation that should allow you to make 3 dough balls of around 13.3 oz. without any leftover dough--and close to your original dough ball weights. As indicated, the baker's percents remain the same.
KASL, 19.95 oz. (100%)
Olive oil, 0.45 oz. (a bit more than 7/8 T.), (2.2%)
Sicilian sea salt, 0.50 oz. (a bit more than 7/8 T.), (2.5%)
Water, 13.95 oz. (about 1 5/8 c.), (70%)
IDY, 0.09 oz. (a bit more than 7/8 t.), (0.47%)
Carnation Original malt, 0.30 oz. (a bit more than 7/8 T.), (1.55%)
Caputo 00 Biga
, 4.6 oz.
The modified recipe should produce a dough ball weighing around 39.9 oz. (35.3 oz. for the basic recipe plus 4.6 oz. for the biga
), or 3 dough balls each weighing 13.3 oz. Since it is unlikely that you will be able to accurately weigh out 4.6 oz. of the biga
, I suspect that anything close to that should work and not pose a problem. The slightly higher dough ball weight than you were previously using (12.7 oz.) might also allow you to overcome thin spots in the dough during shaping.
As may be noted from the above numbers, the calculated hydration percent is quite high, at 70%. It's quite possible that it is actually lower once the biga
is taken into account. Also, if I had used one of the often quoted conversions of water to weight, 8.33 oz. per cup, instead of weighing 1 3/4 c. of water in the original recipe, the calculated hydration percentage would have been 67%, or 3% lower. My eyeball is apparently not as accurate as yours