This was the first dough formula I used and Pete-zza (Peter) set-forth for me to try. This is a lower hydration, NY Style dough. If you want to scale it up or down, you can do that by using the Lehmann Pizza Dough Calculator. By what I mean by scaling up or down, is you can select the size of dough balls, the kind of hydration you might want to use, and also you can change the thickness factor or amounts of other ingedients to be tried. I didn’t have a specific thickness factor at the time, so I am just going to use .10 to give an example. This formula is for one dough ball for a 16" pizza. http://www.pizzamaking.com/dough_calculator.html
Flour (100%): 353.93 g | 12.48 oz | 0.78 lbs
Water (58%): 205.28 g | 7.24 oz | 0.45 lbs
IDY (0.30%): 1.06 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
Salt (1.75%): 6.19 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
Oil (1%): 3.54 g | 0.12 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Total (161.05%): 570.01 g | 20.11 oz | 1.26 lbs | TF = 0.1
This was my beginning on knowledge to learn about pizza making. I have appreciated all the help I have been given. I had many flops in managing my pizza dough and also had many other problems with opening a pizza skin, fermenting the dough too much, balling the dough, and many others. If you want to learn to make pizza dough, in a short time you should be able to achieve your goals.
These are some pictures of my first pizzas. As you can see, my pizzas have changed since learning more about making pizzas.
Many Thanks to everyone that has helped me learn! :)
As can be seen on the above pictures, I had a lot to learn about making a decent pizza. Although I had a great formula, there was so many things I didn't understand about dough at that time. These pictures were taken in April, 2009. The two people in these pictures are my mother and granddaughter.
Norma
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