This is the formula I used to mix the dough today. The formula does have 3% oil. I used a blend of Canola & Soybean, because that is what I had at market. After I used these dough balls up, what percentage of oil do you advise to use? I will use the search and look where November might have mentioned how to mix the dough. I was surprised how soft the dough became after mixing, with the lower hydration. Mackís dough did look moist, before they placed them in the flour. Do you also have any idea what kind of oil I should use? Since this dough was for 16" pizzas at the thickness factor of 0.07817, and I weighed a single dough ball out at 0.98 lbs, I was wondering when I looked at the dough balls how small there were. When I went to Mackís and saw their dough balls, they looked so much larger. I know they were for 18" pizzas, but couldnít imagine how much more dough they might be using for one pie. Mine looked tiny in comparison. I appreciate your advise.
Flour (100%): 1360.96 g | 48.01 oz | 3 lbs
Water (57%): 775.74 g | 27.36 oz | 1.71 lbs
IDY (0.20%): 2.72 g | 0.1 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
Salt (2%): 27.22 g | 0.96 oz | 0.06 lbs | 5.67 tsp | 1.89 tbsp
Vegetable (Soybean) Oil (3%): 40.83 g | 1.44 oz | 0.09 lbs | 8.99 tsp | 3 tbsp
Sugar (1.5%): 20.41 g | 0.72 oz | 0.05 lbs | 5.12 tsp | 1.71 tbsp
Total (163.7%): 2227.89 g | 78.59 oz | 4.91 lbs | TF = 0.07817
Single Ball: 445.58 g | 15.72 oz | 0.98 lbs
Do you have any other ideas what could be a formula for this Mackís pie? When November posted the more oil, the less water escapes the dough. The less oil, the less extensible and more tough the dough is. Did you find in other experiments this to be true? It will take me awhile to understand this. I never did any experiments along those lines. When you made your Mackís clone the last time, what did you dough look like? Maybe I should have added the oil up front, but my finished dough temperature was okay. Any thoughts about how I should go about this the next time?