Some help for recalculate Spontini recipe

[Kreetak]

Hi there guys!

I need some help for recalculate this recipe, for make a Spontini dough. In their web, they have this recipe. But I will need for 2 balls with 3 days fermentation and 1 day (if it's possible) for 12" pan. I know that Peter is "the master" but If someone can help too... 

Links: http://www.pizzeriaspontini.it/recipe
http://www.pizzeriaspontini.it/content/recipe.pdf

Flour 1500g
Water 1000g
Yeast 15g (bread yeast)
Salt 15g

Thank you!!

[The Dough Doctor]

Well, let's see;
50 cm = approximately 20-inches and a 20-inch pan has 314-square inches of surface area so 2530 divided by 314 = 8.057-grams per square inch of pan surface area (this is the dough loading factor).
A 12-inch pan has 113-square inches so using this dough loading factor you will need 113 X 8.057 = 910.441-grams of dough for a 12-inch diameter pan. You want to make two pizzas 910.441 X 2 = 1,820.882-grams of dough needed.
Formula :
Flour: 1500..........100%
Water: 1000........66.6%
Yeast: 15............1%
Salt: 15..............1%

Total percent = 168.6%
Divide total dough weight (1,820.882-grams) by 1.686 (total percent divided by 100) = 1080-grams total flour weight needed for your new dough weight.

New Dough Formula:
Flour: 100%........1080-grams
Water: 66.6%.....719.28-grams
Yeast: 1%..........10.8-grams
Salt: 1%............10.8-grams

There's your new dough formula correctly sized for 2-12-inch pizzas.

Did I miss something in the formula which you provided? This is an awful lot of dough for a pan of this size. I am assuming that the formula given was for a single pizza as it only called for one pan.

Properly managed (finished dough temperature 75 to 80F) this dough should perform reasonably well at 24-hours but 72-hours might be pushing it with only 1% salt so I would suggest increasing the salt to 2% and the dough should be fine for use at 24 and 72-hours. Just be sure to follow good dough management practices. Peter has a copy of my Dough Management Procedure posted here if you want to get an idea of what I mean by "good dough management practices".
Tom Lehmann/The Dough Doctor

[Pete-zza]

Kreetak,

Tom's numbers are correct. But as a cross check I used the expanded dough calculating tool at https://www.pizzamaking.com/expanded-calculator.html. In using that tool, I first calculated the thickness factor (dough loading factor)--with a value of [(2530/28.35)]/[(3.14159 x 10 x 10)] = 0.28407. I then inserted that number along with the bakers percents and the number of pizzas you want to make (two), each 12" in diameter, into the tool. This is what I got:

Flour (100%): Water (66.67%): CY (1%): Salt (1%): Total (168.67%): Single Ball:

1080 g  |  38.1 oz | 2.38 lbs 720.03 g  |  25.4 oz | 1.59 lbs 10.8 g | 0.38 oz | 0.02 lbs | 10.8 g | 0.38 oz | 0.02 lbs | 1.93 tsp | 0.64 tbsp 1821.63 g | 64.26 oz | 4.02 lbs | TF = 0.28407 910.82 g | 32.13 oz | 2.01 lbs

Note: Dough is for two 12" pizzas; nominal thickness factor = 0.28407; no bowl residue compensation

You will note that I used cake yeast. That is because that is what the yeast looks like in the document at http://www.pizzeriaspontini.it/content/recipe.pdf.

I agree with Tom that that around 32 ounces of dough is a lot of dough for a 12" pizza but the number are what they are based on the recipe you gave us. I also note in this regard that you posted on the Thick Style board.

The instructions that Tom referred to can be found at https://www.pizzamaking.com/forum/index.php?topic=43833.msg438770#msg438770.

Good luck. Please let us know how things turn out given that the thickness factor is a about 2 1/3 times that for a Papa John's dough.

Peter

[Kreetak]

Thanks you so much both of you!

Like you say, it's a lot of dough, omg

I think that my pans can't take and rise correctly with this quantity of dough xD

Peter,
In both links that I provide you, they say bread yeast. I missed something?

[Pete-zza]

Peter,
In both links that I provide you, they say bread yeast. I missed something?

Kreetak,

I do not associate “bread yeast” with a particular form of yeast since cake yeast and dry forms of yeast such as IDY and ADY can all be used to make bread. I settled on cake yeast since the document I referenced shows a small cube of yeast. That is how fresh yeast is sold in the U.S. at the consumer level (at retail). Are you able to get fresh yeast in Madrid where you live?

Maybe Tom has a better explanation.

Peter

[The Dough Doctor]

I'm in agreement with Peter, the amount of yeast given (1%) is even correct for compressed yeast (CY).
While there are different types of instant dry yeast (IDY), one is for breads, rolls, pizza, etc. This one is typically packaged in a red colored package. The other form of IDY is designed specifically for high sugar products like pastries and is usually packaged in a gold colored package. The "high sugar" version is intended for use where the sugar level will exceed 18% of the flour weight BUT it has poor tolerance for salt. If the salt level exceeds 1% the yeast will ferment VERY SLOWLY so if you are making a high sugar product with a salt level much over 1% you are better off using the red packaged IDY but if you are making a high sugar product with a salt level of 1% or less, the gold packaged product might perform better. This is a carry over from the baking industry in Europe (where the IDY yeast brands originally came from) as it is a common practice in Europe to reduce the salt to very low levels when high sugar levels are used and vice-versa.
Tom Lehmann/The Dough Doctor

[Kreetak]

Oh, ok guys, thank you for the explanation I understand now the difference. Here, cake yeast is for make pies and cakes... 
Bread yeast or Cake yeast (for you) is "fresh yeast", then we have the dry yeast.

Anyway... I think that, with this quantities I won't have the recipe for the moment