MTPIZZA,

You done good

.

I went back and weighed the major ingredients in your recipe in grams and got pretty much the same numbers you got. I didn't have the same two flours so I used general all-purpose flour and KA bread flour as proxies. The KA bread flour was a bit heavier than the all-purpose flour but they were close enough to assign equal weights, if for no other reason than to simplify the math a bit.

The reason I asked you about the characteristics of the starter was to see if your starter is anything like mine. It is, and when I weighed 1/2 cup of my starter I got almost the identical weight you did (within 1 gram). My starter is basically a 50/50 ratio of flour and water, and has a pancake batter-like consistency. For the remaining ingredients, I used conversion factors to convert from volumes to weights. I converted all the weights back into ounces, using 28.35 grams to the ounce. (I also weighed the volumes of the heavier ingredients on my scale in ounces to confirm the converted numbers). The final recipe, including baker's percents, looks as follows:

100%, Flour: 4.5 oz. Bob's Red Mill organic flour (1 c.) + 4.5 oz. Organic bread flour (1 c.)

58.9%, Water, 5.30 oz. (2/3 c.)

48.9%, Starter, 4.40 oz. (1/2 c.)

0.33%, IDY, 0.03 oz. (1/4 t.)

2.44%, Sea salt, 0.22 oz. (about 1 t.)

3.67%, Canola/virgin olive oil blend, 0.33 oz. (2 t.)

If you add up all the weights in the above recipe, you will see that it comes to 19.28 oz. You indicated in your earlier posting that you used the dough made from your recipe to make two 12-13-inch skins. That translates to about 9.64 oz. per dough ball. I also calculated the thickness factor for your dough based on the 12-13-inch size, and it is about 0.07 for the 13-inch size and about 0.085 for the 12-inch size. Knowing the baker's percents and the thickness factors allows one to make a dough ball corresponding to any desired size (diameter) of pizza.

Once you have studied what I have done, if you would like to experiment with a different size, I'd be more than happy to take a stab at converting the recipe to whatever size you select. Or, to show you how it is done, if you'd like.

Peter