Hello everyone, hopefully I can find some answers here....
Im just starting to experiment with this recipe so I wanted to go for a certain desired thickness, a person on the forum told me that for my desired thickness I should go for a dough ball weight around 350 g for my 10x14 pan, and all other ingredients around 2%. Can anybody tell me if I used to much IDY yeast? and if so please explain why. I was just told that I did use to much IDY, but I thought I was doing the right thing because the other person told me to just use all other ingredients around 2%.
Also, I made 2 dough balls, I put one in the pan today at 3:00 and placed covered on my stove. I put the other in the pan covered and placed in fridge. (to use tomorrow, to experiment a cold fermentation vs room temp fermentation. Im going to post the recipe I used below. I used the expanded dough calculator for this recipe.... thanks everyone
Flour (100%): 444.89 g | 15.69 oz | 0.98 lbs
Water (70%): 311.42 g | 10.98 oz | 0.69 lbs
IDY (1.6%): 7.12 g | 0.25 oz | 0.02 lbs | 2.36 tsp | 0.79 tbsp
Salt (1.9%): 8.45 g | 0.3 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Sugar (2%): 8.9 g | 0.31 oz | 0.02 lbs | 2.23 tsp | 0.74 tbsp
Total (175.5%): 780.78 g | 27.54 oz | 1.72 lbs | TF = N/A
Single Ball: 390.39 g | 13.77 oz | 0.86 lbs
pizzaman1,
What steel baker told you is correct. His recipe--the one you modified--is for a specialty Victory Pig style pizza that calls for a lot of yeast. And so long as you carefully follow his instructions as given in his excellent video at Reply 21 at
https://www.pizzamaking.com/forum/index.php?topic=13048.msg160058#msg160058, as well as any other helpful tips he or others may have advanced in this thread, I think you will have a pretty good shot at success.
You will also note that I came up with a baker's percent version of steel baker's dough formulation at Reply 63 at
https://www.pizzamaking.com/forum/index.php?topic=13048.msg161972#msg161972, and also included another version for a different size pan that member Norma had on hand. In your case, if we take the thickness factor that I calculated in Reply 63 and enter it in the expanded dough calculating tool at
https://www.pizzamaking.com/expanded-calculator.html, along with the 10" x 14" rectangular pan dimensions that you are using, for two dough balls, then the resulting dough formulation will look like this:
Bread Flour (100%):
Water (Bottled) (66.993%):
IDY (1.956%):
Salt (Morton's Kosher) (1.956%):
Olive Oil (0.978%):
Sugar (1.956%):
Total (173.839%):
Single Ball:
| 561.37 g | 19.8 oz | 1.24 lbs
376.08 g | 13.27 oz | 0.83 lbs
10.98 g | 0.39 oz | 0.02 lbs | 3.65 tsp | 1.22 tbsp
10.98 g | 0.39 oz | 0.02 lbs | 2.29 tsp | 0.76 tbsp
5.49 g | 0.19 oz | 0.01 lbs | 1.22 tsp | 0.41 tbsp
10.98 g | 0.39 oz | 0.02 lbs | 2.75 tsp | 0.92 tbsp
975.88 g | 34.42 oz | 2.15 lbs | TF = 0.122938
487.94 g | 17.21 oz | 1.08 lbs
|
Note: The amount of dough (for two dough balls) is for use in a 10" x 14" sloping-sided blue steel pan; no bowl residue compensation.
You will also note that I included olive oil in the above formulation, which I did not see in your formulation. And I used Morton's Kosher salt as the form of salt, and bottled water as the form of water, whereas your posted formulation is silent on those scores. Also, as steel baker noted, you may need to tweak whatever formulation you decide to use to work in your particular setting. The above formulation might help you use the expanded dough calculating tool in the event you decide to change any of the values or ingredients. If you need any help on that score, let us know. When you are new to pizza making, and playing around with baker's percents and the like for the first time and trying to understand what the expanded dough calculating is doing, it is easy to end up scratching your head and not quite understanding what is going on.
Steve is also correct with respect to his comments about the high amount of yeast and using cold fermentation. With the amount of yeast you used, the dough would be likely to go crazy with fermentation at refrigerator temperatures for a day or two, and yield a dough that might not be manageable, and possibly overfermented. It might be possible to freeze the dough up front and then let it defrost when you plan to use it but I don't know how effective that approach would be. It would seem easier to just make a fresh batch of dough as desired as instructed by steel baker.
Good luck and let us know how things go, both positive and negative.
Peter
