#1  
Old 09-27-2006, 04:33 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
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Default 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
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  #2  
Old 09-28-2006, 06:12 AM
Fio Fio is offline
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Join Date: Apr 2006
Location: Virginia
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Quote:
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.
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Old 09-28-2006, 11:55 AM
Apprentice
 
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Location: Thousand Oaks, CA
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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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Old 02-02-2007, 10:54 AM
Serf
 
Join Date: Jan 2007
Location: las vegas, NV
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Default Re: Pizza Dough Calculator

thats great, thanks for the link...JR
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Old 02-02-2007, 11:11 AM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
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Default 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
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  #6  
Old 02-02-2007, 01:03 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
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Default 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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Old 02-02-2007, 02:41 PM
CanuckJim's Avatar
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Location: Prince Albert, Ontario, Canada
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Default 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
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Old 02-02-2007, 03:36 PM
DrakeRemoray's Avatar
Il Pizzaiolo
 
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Location: Littleton, CO
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Default 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...
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Old 02-03-2007, 11:22 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default 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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