OK. Here we go.
First, here is the Lehmann NY style dough formulation that I suggest you use for your maiden voyage with that formulation. The dough formulation is for a 15” pizza and was prepared using the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html
based on the information you provided:
|307.9 g | 10.86 oz | 0.68 lbs|
190.9 g | 6.73 oz | 0.42 lbs
1.23 g | 0.04 oz | 0 lbs | 0.41 tsp | 0.14 tbsp
5.39 g | 0.19 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
3.08 g | 0.11 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp
508.5 g | 17.94 oz | 1.12 lbs | TF = 0.1015
The above dough formulation assumes that you will be using the Five Roses flour and the Fleishchmann’s bread machine yeast, which is actually instant dry yeast (IDY) although not so marked on the yeast container. Normally, I would use 0.25% IDY but since it is getting cold where you are in Canada, I suggest increasing the yeast to 0.40%, as noted in the data presented above. I also used a thickness factor of 0.10 in the tool. The thickness factor is a general measure of crust thickness. The 0.10 value is typical for a NY thin style. To compensate for minor dough losses in the bowl (e.g., dough sticking to the beaters, the mixing bowl, etc.), I used a bowl residue compensation factor in the tool of 1.5% (which has the effect of increasing the thickness factor to 0.015 as noted in the above data). That is a value that I have determined from experience to work quite well for the Lehmann NY style dough formulation.
You may want to keep in mind that the Lehmann tool allows you to adjust any of the values. So, if changes are required down the road, they can be made easily and quickly.
For your purposes, you should use the volume measurements for the IDY, salt and oil given in the above formulation. In an effort to convert the weights of flour and water in the above data to volume measurements, I used a conversion tool developed by one of out members, November, and available at http://foodsim.toastguard.com/.
I assisted November by making hundreds of measurements of several different flours by volume using different size measuring cups and noting their weights. That data, and other data, were used to create the conversion tool. Unfortunately, the conversion tool does not have corresponding data for the two Canadian flours since they are not readily available to us in the U.S., especially the Five Roses flour. Consequently, I decided to use the King Arthur bread flour as a proxy for the Five Roses flour. This means that you may have to make some adjustments to the flour and the water in the bowl to get the final desired condition of the dough. But even with the best of data, adjustments are often needed.
Using November’s conversion tool (with the default values), I came up with the following conversion for the 10.86 ounces of flour specified in the above dough formulation: 2 ¼ cups plus 3 T., plus 1 t.
It is important that you measure out the amounts of flour using a specific method. It is the standard method recommended by King Arthur and others. Specifically, you should first stir the flour in your flour bag to loosen it, and then lift the flour out of the bag into your measuring cups using a tablespoon or scoop. You should fill the measuring cup just to the point of overflowing and then level off the top of the measuring cup with a flat edge, such as the flat edge of a kitchen knife. The tablespoon and teaspoon measurements should be level measurements.
November’s tool also allows one to convert from weight measurements of water to volume measurements. On that basis, the 6.73 ounces of water given in the above dough formulation equates to ¾ c. plus just under 3 t. You should view the amount of water in your measuring cup at eye level.
If you ultimately achieve success with your pizza making, you may also want to get a digital scale to go along with the stand mixer on your wish list. For me, the scale is invaluable since I work almost exclusively with weights for flour and water. And it is a great deal easier than using November's tool, especially for ingredients that are not covered by the tool.
The instructions that I recommend you use to prepare the dough are the ones I developed for a combination of an electric hand mixer and hand kneading, at:http://www.pizzamaking.com/forum/index.php/topic,3985.msg36489.html#msg36489
(Reply 30). I will leave it to you whether you want to sift the flour, but sifting the flour has become my standard operating procedure for all doughs.
The baking protocol that I use when I want to make a pizza that is larger than my stone can accommodate is the one given in the above post in the last paragraph. Your oven is likely to behave somewhat differently than mine, but what I do is to wait until the rim of the pizza starts to swell and to turn light brown and then move the pizza from the top or second-from-the-top oven rack position to the stone (preheated) on the lowest oven rack position (I remove the screen at this point). By that time, the pizza will be firm and it won’t matter that it is larger than your stone. It will just hang over the edge of your stone. If necessary to get more top crust browning or to cook the toppings more or brown the cheese more, I will usually move the pizza back to the upper rack position from the stone. On occasion, I will use the broiler element if necessary to complete the top bake.
Since the NY style pizzas are invariably baked on a stone surface, I don’t often use a pizza screen alone. However, if you choose to use only the pizza screen, I would place the pizza on the middle or lower oven rack position. Often, a bit of sugar (e.g. 1-2% by weight of flour) is used in the dough to get better crust coloration. In that case, the above Lehmann dough formulation would be revised to reflect the addition of the sugar. If you go the screen-only route, you may discover that you don't need the sugar.
If you have any questions or comments before proceeding, let me know. In the meantime, you may also want to take a look at the following thread: http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503.
I realize that you are not a “newbie” but that thread has a lot of useful tips on how to make a basic Lehmann NY style pizza. Some baking tips are given toward the end of that thread at http://www.pizzamaking.com/forum/index.php/topic,2223.msg20965.html#msg20965