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Pizza Dough Calculator - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza Dough Calculator

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  • Pizza Dough Calculator

    Found this site and this handy tool for getting perfect proportions each time based on how you tailor your individual recipe

    http://www.pizzamaking.com/dough_calculator.html

  • #2
    Originally posted by Richard
    Found this site and this handy tool for getting perfect proportions each time based on how you tailor your individual recipe

    http://www.pizzamaking.com/dough_calculator.html
    It's fantastic. Note that it is tailored to the NY style pizza.

    I use it myself every time I make dough and it is nearly foolproof. I have found that a lower hydration percentage seems to work better in my Forno, insofar as I am outdoors and it is (lately, anyways) more humid outside.
    There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.

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    • #3
      While tailored to NY Style, you can adjust the factors to get you a Chicago, neoploitan, etc

      Great way to determine dough needs especially if planning for a large party, or just wish to 'tweak' one element at a time and get accurate baker's percent / ounces etc.

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      • #4
        Re: Pizza Dough Calculator

        thats great, thanks for the link...JR

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        • #5
          Re: Pizza Dough Calculator

          That is very cool. A few questions.
          1) Why does it say do not use extra virgin olive oil?
          2) could someone post a recipe they have used sucessfully, so that I can use the same factors and modify quantity.

          Great link!
          Drake
          My Oven Thread:
          http://www.fornobravo.com/forum/f8/d...-oven-633.html

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          • #6
            Re: Pizza Dough Calculator

            EVOO as a topping - absolutely. EVOO in the dough - not as significant a difference in taste.

            As all I buy is EVOO - always use regardless of what a recipe says.

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            • #7
              Re: Pizza Dough Calculator

              Richard,

              Agreed. EVO is fine as a topping, but once the heat hits it in a dough, the difference is so minimal it's beyond nothing.

              Jim
              "Made are tools, and born are hands"--William Blake, 1757-1827

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              • #8
                Re: Pizza Dough Calculator

                Ok so they say it is a waste, I understand that...They should say EVOO is not necessary instead of Do not use evoo...
                My Oven Thread:
                http://www.fornobravo.com/forum/f8/d...-oven-633.html

                Comment


                • #9
                  Re: Pizza Dough Calculator

                  Drake:

                  I use to bake pizzas using several formulaes from pizzamaking.com.
                  Since I have a wood oven, the Tom Lehmanns New York style, with preferment and/or the Varasano´s Patsy pizza were always a winner.
                  The TL NY formula, in Baker´s percent, is
                  Flour 100%
                  Water 63%
                  EVOO 1%
                  Preferment 10%
                  Salt 1,75%
                  with 24 hours rest in refrigerator.
                  More information about the process could be founded in pizzamaking.com/forum (specifically in the thread Tom Lehmanns NY Style pizza, replies 151, 161 and 165).

                  Luis

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