Norma,
The reason why I have been cross-examining you is because the changes you made altered the original dough formulation as given at Reply 745 at
http://www.pizzamaking.com/forum/index.php?topic=25401.msg281529#msg281529 by increasing the total dough ball weight to 287.97 grams, or 10.16 ounces. Fortunately, the changes did not alter the amounts of the rest of the ingredients (they got lost in the rounding of the numbers in the expanded dough calculating tool), and the changes did not materially change the thickness factor (it went from 0.065 to 0.0664), as you can see from the following revised dough formulation:
Pillsbury XXXX Flour (100%): Water (56%): ADY (0.24%): Salt (1.50%): Olive Oil (0.20%): Vegetable (Soybean) Oil (0.80%): Total (158.74%):
| 181.41 g | 6.4 oz | 0.4 lbs 101.59 g | 3.58 oz | 0.22 lbs 0.44 g | 0.02 oz | 0 lbs | 0.12 tsp | 0.04 tbsp 2.72 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp 0.36 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp 1.45 g | 0.05 oz | 0 lbs | 0.32 tsp | 0.11 tbsp 287.97 g | 10.16 oz | 0.63 lbs | TF = N/A
|
Note: No bowl residue compensation; thickness factor = 0.0664; to the above, add 1/16 teaspoon (a pinch) of sugar for use while prehydrating the ADY.
I neglected to ask you if you scaled the final dough to 10 ounces. I also did not ask you what kind of salt you used.
I don't see any reason why you can't use the Pillsbury XXXX flour. Its rated absorption value might be a bit lower than for the Pillsbury Best Bakers Patent flour but I wouldn't expect it to be materially different. I just wanted to show the effects of the changes you made to the dough formulation set forth in Reply 745 referenced above in case others decide to use the dough formulation as you modified it to achieve the particular results you achieved.
Peter