Pizza Dough Calculator

[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

[Fio]

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.

[Richard]

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.

[Jrinlv]

thats great, thanks for the link...JR

[DrakeRemoray]

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

[Richard]

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.

[CanuckJim]

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

[DrakeRemoray]

Ok so they say it is a waste, I understand that...They should say EVOO is not necessary instead of Do not use evoo...

[arevalo53anos]

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