pft,
As you have requested, I have set forth below the ingredients and quantities necessary to make a 15-inch skin with a thickness characteristic of a NY style. For purposes of calculating the required dough ball weight, I used a thickness factor of 0.10, which is a fairly standard figure for a thin NY style dough. Using that thickness factor, the dough ball weight comes to 17.7 oz. (3.14 x 7.5 x 7.5 x 0.10 = 17.7). Using the baker's percents for ilpizzaiolo's recipe, the ingredients and amounts are as follows:
High-gluten flour (100%, KASL), 10.90 oz.
Water (60%), 6.55 oz.
Salt (2%), 0.22 oz. (a bit over 1 t.)
IDY (0.25%), 0.027 oz. (a bit over 1/4 t.)
If one chooses to forego refrigeration/retardation of the dough and instead rely on fermentation at room temperature, a process generally favored by ilpizzaiolo and Pizza Napoletana, then an even smaller amount of IDY would be used. The amount is so small and hard to measure using standard measuring spoons, I estimate that it would be about 1/3 of a 1/8-t. measuring spoon. That's about 3 modest pinches of IDY between the thumb and forefinger.
What should be noted from the above is that what we have basically created is a recipe for a relatively low hydration (60%) Lehmann NY style dough. I don't believe that that is what Patsy's is making, so I'd like to suggest that the recipe and amounts of ingredients set forth below be used as a starting point if one wants to try to emulate the Patsy's dough using pizzaiolo's recipe. Both pft and Jeff have clearly indicated that their doughs are super thin, and I think that that is the secret of their success, along with using a high temperature bake. And, from looking at what both have done in their efforts to emulate the Patsy's dough, I have concluded that the more applicable thickness factor may be closer to 0.06 and 0.07. In the spirit of compromise, I split the difference and chose to use 0.065. Using this thickness factor, the dough ball weight is much smaller, around 11.5 oz. (3.14 x 7.5 x 7.5 x 0.065 = 11.48 oz.). For this weight of dough ball, the ingredients and quantities are as follows:
High-gluten flour (100%, KASL), 7.10 oz. (1 1/2 c. plus 4 t.)
Water (60%), 4.25 oz. (between 1/2 and 5/8 c.)
Salt (2%), 0.14 oz. (a bit less than 3/4 t.)
IDY (0.25%), 0.018 oz. (between 1/8 and 1/4 t.)
Again, if one chooses to use a room temperature fermentation, the amount of IDY should be reduced. In this case, the amount is smaller than in the previous examples given. It comes to about a pinch and a half between the thumb and forefinger. I have no idea as to what the outcome will be using such a small amount of yeast, but I have learned from experience that it doesn't take much yeast to get a dough to rise.
Using the calculation techniques described above, it is fairly easy to calculate a dough ball weight for another size pizza. For example, if one wants to make a 13-inch pizza, again using the 0.065 thickness factor, the calculated dough ball weight comes to about 8.6 oz. (3.14 x 6.5 x 6.5 x 0.065 = 8.62 oz.). In this example, the ingredient listing is as follows:
High-gluten flour (100%), 5.30 oz. (a bit under 3/4 c.)
Water (60%), 3.20 oz. (about 3/8 c.)
Salt (2%), 0.11 oz. (a bit over 1/2 t.)
IDY (0.25%), 0.013 oz. (1/8 t.)
On the chance that one wishes to use a different thickness factor or a different dough ball weight or pizza size, the above calculations demonstrate how to use the baker's percents to achieve the desired amounts of ingredients for the dough configuration selected.
Peter
