Norma's First Milk Kefir Dough by Pete-zza

Norma's First Milk Kefir Dough by Pete-zza
Total Formula:
King Arthur Sir Lancelot Flour (100%):
Water (62.7316%):
Morton's Kosher Salt (2.0706%):
Olive Oil (0.91814%):
Total (165.72034%):

Milk Kefir:
King Arthur Sir Lancelot Flour:
Water:
Total:

Final Dough:
King Arthur Sir Lancelot Flour:
Water:
Morton's Kosher Salt:
Milk Kefir:
Olive Oil:
Total:
   
298.38 g  |  10.52 oz | 0.66 lbs
187.18 g  |  6.6 oz | 0.41 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A


0 g | 0 oz | 0 lbs
41 g | 1.45 oz | 0.09 lbs
41 g | 1.45 oz | 0.09 lbs


298.38 g | 10.52 oz | 0.66 lbs
146.18 g | 5.16 oz | 0.32 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
41 g | 1.45 oz | 0.09 lbs
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs  | TF = N/A
Note: Dough is for one 14" pizza; the milk kefir is 13.74% of the total formula flour and its percent water is 100%; no bowl residue compensation

I did not indicate any target dough ball weight in the above formulation but if you wanted to use a thickness factor of 0.10 for a 14" pizza, the target dough ball weight would be 3.14159 x 7 x 7 x 0.10 = 15.39 ounces (436.41 grams). Of course, if you want to get closer to the target dough ball weight, you can use a smaller Dough Weight in the tool.