I have set forth below the updated rendition of the V&N clone dough formulation for a 14” pizza based on the analysis of my last post. I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html
Ceresota or Heckers Flour (100%):
Water (55%):
IDY (0.283%):
Salt (2%):
2% Milk (fresh) (11.98%):
Total (169.263%):
136.65 g | 4.82 oz | 0.3 lbs
75.16 g | 2.65 oz | 0.17 lbs
0.39 g | 0.01 oz | 0 lbs | 0.13 tsp | 0.04 tbsp
2.73 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp
16.37 g | 0.58 oz | 0.04 lbs | 3.27 tsp | 1.09 tbsp
231.3 g | 8.16 oz | 0.51 lbs | TF = 0.053
Note: Dough is for a single 14” pizza; nominal thickness factor = 0.053; the formulation does not take into account any added bench flour (estimated at around 12% of the weight of formula flour noted above); no bowl residue compensation
Since it is possible that V&N uses two dough ball sizes, despite my speculation, it may become necessary at some point to further revise the above dough formulation to reflect the two sizes. Hopefully, further clarification on this point might come out of any experiments conducted by our knowledgeable members who decide to try the dough formulation.
Of course, it is possible to use the expanded dough calculating tool to come up with a dough formulation for a 12” pizza, should one choose to try that size. All the entries in the tool would be the same in this case except for the pizza size.
Peter
I tried another attempt for a V&N clone. I mixed the formula Peter set-forth at
http://www.pizzamaking.com/forum/index.php/topic,6368.msg117734.html#msg117734
and left the dough sit out for a total of 17 hrs. I did reball the dough several times. This attempt for theV&N clone was made at market today. This is what the dough balled looked like before I used it to bake into a pizza. The dough ball was rolled with a rolling pin and then opened the rest of the way as I normally open a dough ball. The dough ball was the right amount for a 14" pizza.
Norma
No comments:
Post a Comment