bonesbr549,
The dough formulation for the 12" size is as follows:
All Trumps High-Gluten Flour (100%):
Water (57.5%):
IDY (0.28%):
Salt (1.75%):
Vegetable (Soybean) Oil (7.3%):
Sugar (4.2%):
Total (171.03%):
| 259.58 g | 9.16 oz | 0.57 lbs
149.26 g | 5.26 oz | 0.33 lbs
0.73 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
4.54 g | 0.16 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
18.95 g | 0.67 oz | 0.04 lbs | 4.17 tsp | 1.39 tbsp
10.9 g | 0.38 oz | 0.02 lbs | 2.73 tsp | 0.91 tbsp
443.97 g | 15.66 oz | 0.98 lbs | TF = 0.1384663
|
Note: Nominal thickness factor = 0.13642: bowl residue compensation = 1.5%
If you plan to make more than one pizza, you should use the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html. All you need to do is select the Thickness Factor option, use a thickness factor of 0.13642, fill in the rest of the entry boxes and, at the end, use a bowl residue compensation of 1.5%. Once you are done with that, use the Mass-Volume Conversion Calculator at
http://tools.foodsim.com/ to convert the flour and water quantities from weights to volume measurements, as I did with the 14" version. The same tool can also be used if you plan to make only one pizza.
It is correct that adding dry milk powder to the dough formulation should improve crust coloration. Using fresh milk for all or part of the formula water will also do the same thing although you might find that you have to scald the milk and let it cool before using in the dough. I have found the Papa John's clone doughs to have good coloration and not tried them using milk in any form, but there is a Peter Reinhart dough recipe for an American style pizza in his book
American Pie, at pages 116-117. I attempted a version of that recipe at Reply 45 at
http://www.pizzamaking.com/forum/index.php/topic,6758.msg63672.html#msg63672. That recipe was for a 14" pizza also, but if that recipe had more appeal to you, you can use the expanded dough calculating tool to scale it down to 12" for any number of pizzas you would like. For this purpose, I would use the thickness factor 0.136419. Again, the bowl residue compensation to use is 1.5%. I hand kneaded the Reinhart clone dough but it can also be made using a standard home mixer.
I neglected to mention before that when I make the Papa John's clone pizzas I use a pizza screen. The doughs for such pizzas contain a lot of sugar and can lead to premature browning, or even burning, of the bottom crust when baked on a preheated pizza stone. That might lead to the rest of the pizza being underbaked, especially given the relatively thick crusts of the pizzas. However, there are some members who apparently have attempted baking similar pizzas on pizza stones, one example of which is the one described at
http://www.pizzamaking.com/forum/index.php/topic,9453.0.html. Another member also mentioned recently that he places his pizza stone at a higher oven rack position. The instructions for the Reinhart pizza in his book call for placing the pizza stone at the middle oven rack position and preheating it at the oven's highest temperature for at least an hour. Whichever method is used, you should monitor the bottom crust to be sure that it doesn't burn, and you may also want to use a lower oven temperature. It will all depend on your oven. When I made the Reinhart clone, I used a pizza screen for that pizza also.
When making the Papa John's clone pizzas, if I find it desirable to get more top crust coloration, I move the pizza off of the screen and place it at a higher oven rack position where there is more top heat to provide increased top crust coloration. I do not use the broiler element.
Good luck and please report back on your results.
Peter
