I have set forth below a baker's percent version of the Fairmont bagel pizza dough you used. It took me a while to put the dough formulation together because of its complexity and because I had to do everything using pencil and paper and a calculator. None of the dough calculation tools could be used. I'd like you to doublecheck the ingredient quantities to be sure I got them right.
100% Flour Blend, 373g (163g KABF + 10g KABF bench flour + 100g durum flour + 70g KABF from milk kefir poolish preferment)
27.7% Water, 95g
1.34% Olive Oil (Filippo Berio for Sauteing/Grilling), 4.595g, a bit over 1 t.
2.41%, Wildflower Honey, 8.27g, a bit less than 1 1/4 t.
1.34% King Arthur Diastatic Malt Powder, 4.59g, a bit more than 2 1/4 t.
25.66%, Eggs, two medium, 88g
1.17% Morton's Kosher Salt, 4g, a bit less than 7/8 t.
20.41%, Milk Kefir, 70g
Total dough batch weight = 617.46
Total percents = 180.03%
Note: Above does not take into account bench flour used at time of making final dough skin
Milk Kefir Poolish Preferment
Milk kefir, 70g
Milk kefir poolish KABF flour, 70 g
Total weight = 140g
Remaining Flour Blend, 273g (163g KABF + 10g KABF bench flour + 100g durum flour)
Wildflower Honey, 8.27g, a bit less than 1 1/4 t.
King Arthur Diastatic Malt Powder, 4.59g, a bit more than 2 1/4 t.
Eggs, two medium, 88g
Morton's Kosher Salt, 4g, a bit less than 7/8 t.
Milk Kefir Poolish Preferment, 140g
If one accounts for the water component of the eggs (75.9% water), the honey (17% water) and the kefir milk (estimated 85% water), the "effective" hydration goes from 27.7% to 59.33%. That is clearly pizza dough territory. If one prefers to work with ounces rather than grams, the grams numbers should be divided by 28.35. Also, if one wishes to use a different dough batch size, the new dough batch size should be divided by 1.8 (180.03/100 = 1.8) to get the weight of the new total flour blend, and then use the rest of the baker's percents relative to the weight of that new flour blend to get the weights of the rest of the ingredients. Then the flour blend will have to be apportioned between the KABF and the durum flour in the same way as noted in the Total Formula. This is a messy but straightforward exercise.
If Peter ever looks at this blog and post, I want to give him special thanks to him for figuring out how to set-forth this formula. I had no idea how much time it took him to figure all this out. Peter is very good in math, something I am not good at. Peter has helped me greatly in my quest to learn about pizzas.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.