Found this site and this handy tool for getting perfect proportions each time based on how you tailor your individual recipe
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Originally posted by RichardFound 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
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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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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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!
DrakeMy Oven Thread:
http://www.fornobravo.com/forum/f8/d...-oven-633.html
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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
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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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