Hopefully Peter can share his emergency NY dough recipe with me... It looked kind of complicated, if it require a calculator... My dough is one hour dough, the only thing I measure is flour and water using measuring cup.
The reason I needed the calculator is because I had to do all the calculations by hand the old fashioned way. I had my iPad with me but it does not have Flash functionality, which is needed to use the dough calculating tools.
I think I can reconstruct the emergency dough recipe by memory or at least something close to it. Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
, I would say that the dough formulation I used, for the purpose of making two 13" pizzas, based on a thickness factor of 0.09, was something very close to this:
|King Arthur Bread Flour (100%):|
Olive Oil (2%):
|405.59 g | 14.31 oz | 0.89 lbs|
251.46 g | 8.87 oz | 0.55 lbs
4.06 g | 0.14 oz | 0.01 lbs | 1.07 tsp | 0.36 tbsp
8.11 g | 0.29 oz | 0.02 lbs | 1.45 tsp | 0.48 tbsp
8.11 g | 0.29 oz | 0.02 lbs | 1.8 tsp | 0.6 tbsp
677.33 g | 23.89 oz | 1.49 lbs | TF = 0.09
338.67 g | 11.95 oz | 0.75 lbs
In making the dough, I took a small part of the total formula water, at around 105 degrees F, and rehydrated the ADY in it for about 10 minutes. I then heated the remaining water to around 120 degrees F and dissolved the salt in it and added the oil. All of the liquids went into a bowl to which I gradually added the flour. I did all the mixing and kneading by hand. Once the dough was done, I divided it into two pieces of around 12 ounces each. To get the dough balls to rise fast, since Craig's home was air-conditioned and cool, I put the two dough balls (coated with oil and placed into separate lightly sealed containers) outside near the grill where it was quite warm. I put a couple of spaced-apart fennel seeds (1") on each dough ball (on the tops of the dough balls) in order to monitor the degree of rise. I didn't note the time that the dough balls spent outside but the spacing of the fennel seeds suggested that the dough balls had increased in size by about 275%. I was looking for something between a doubling and a tripling in volume.
If Craig kept my notes, perhaps to put in a scrapbook for posterity, I can refine the dough formulation if I missed something. For example, I do not think that I added any sugar to the dough, for fear that the high bake temperatures would cause the bottoms of the crusts to darken prematurely or even burn.