dough mix weight

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Hi Tom,

What would the “dried mix” portion be of a dough recipe (in terms of “ounce” weight ) for a 16" large (thin-medium NY-style pizza crust)

This would include all the dough ingredients except water.

If it helps, I think I use 58% water.

Thanks, Ang
 
atesta:
Hi Tom,

What would the “dried mix” portion be of a dough recipe (in terms of “ounce” weight ) for a 16" large (thin-medium NY-style pizza crust)

This would include all the dough ingredients except water.

If it helps, I think I use 58% water.

Thanks, Ang
Click to expand...
if you use a 20 ounce dough for your 16" pizza, it would be 20/1.58 = 12.66 ounces of flour only(remember in Baker’s %, the 58% water is 58% of flour only
don’t forget to add in salt, yeast, sugar, and oil,
Otis
 
Otis,

The amount of flour will go down as you add the rest of the ingredients. The actual amount of flour will be determined by adding all of the baker’s percents, dividing that sum by 100, and then dividing that number into 20 ounces (using your example). For example:

Flour (100%): 352.17 g | 12.42 oz | 0.78 lbs
Water (58%): 204.26 g | 7.2 oz | 0.45 lbs
IDY (0.25%): 0.88 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
Salt (1.75%): 6.16 g | 0.22 oz | 0.01 lbs | 1.1 tsp | 0.37 tbsp
Oil (1%): 3.52 g | 0.12 oz | 0.01 lbs | 0.78 tsp | 0.26 tbsp
Total (161%): 567 g | 20 oz | 1.25 lbs
 
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We have a real dico0nnect here with the question . . . oz weight and 16" diameter pizza don’t match up cleanly. How many ounces of dough are you using to make your skin? Once you decide on that, the you can used your %formula to work backwards into your flour.

Any particular reason you want to make ONE 16" dough?

Using PizzaNerd’s math and expanding on it, he made up a 20oz dough batch . . . if you use 16oz of dough for the skin, then you get

16 oz/20 oz = .8 ratio . . . .

You need .8 of the base dough recipe. So use that multiplier with the flour.

.8 x 12.42 oz (flour) = 9.936; call it 10 oz of flour.

Then use your formula to get your other ingredient weights. Tha same principal works for 14 ounces of dough for your skin . . . . 14/20 x 12.42 = 8.69 oz
 
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yes, the mix includes oil, salt, dried instant yeast…thanks…
 
o.k… to keep it simple, what would the total dough weight be for a 16" large -thin crust pie ?

Including all ingredients…water,flour,oil,dried yeast, salt etc.

thx
 
Ang,

If you are interested in a 16" “thin-medium” NY “street” style pizza, per your original request, I would suggest a dough weight equal to 3.14159 x 8 x 8 x 0.105 = 21.11 oz. The breakdown for that amount of dough using the set of baker’s percents I previously posted is:

Flour (100%): 371.72 g | 13.11 oz | 0.82 lbs
Water (58%): 215.6 g | 7.6 oz | 0.48 lbs
IDY (0.25%): 0.93 g | 0.03 oz | 0 lbs | 0.31 tsp | 0.1 tbsp
Salt (1.75%): 6.51 g | 0.23 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
Oil (1%): 3.72 g | 0.13 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
Total (161%): 598.47 g | 21.11 oz | 1.32 lbs

If you want to make 50 dough balls, the formulation becomes:

Flour (100%): 18585.98 g | 655.59 oz | 40.97 lbs
Water (58%): 10779.87 g | 380.24 oz | 23.77 lbs
IDY (0.25%): 46.46 g | 1.64 oz | 0.1 lbs | 5.14 tbsp | 0.32 cups
Salt (1.75%): 325.25 g | 11.47 oz | 0.72 lbs | 19.42 tbsp | 1.21 cups
Oil (1%): 185.86 g | 6.56 oz | 0.41 lbs | 13.77 tbsp | 0.86 cups
Total (161%): 29923.43 g | 1055.5 oz | 65.97 lbs
Single Ball: 598.47 g | 21.11 oz | 1.32 lbs

If you are interested in a 16" “thin” “elite” NY style, I would suggest a dough weight of 3.14159 x 8 x 8 x 0.08 = 16.08 oz. The breakdown in this case is:

Flour (100%): 283.15 g | 9.99 oz | 0.62 lbs
Water (58%): 164.23 g | 5.79 oz | 0.36 lbs
IDY (0.25%): 0.71 g | 0.02 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
Salt (1.75%): 4.96 g | 0.17 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
Oil (1%): 2.83 g | 0.1 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
Total (161%): 455.87 g | 16.08 oz | 1 lbs

Of course, in actual practice, you would round off the dough weight and other numbers.

For Nick’s example of 16 oz., the breakdown is:

Flour (100%): 281.74 g | 9.94 oz | 0.62 lbs
Water (58%): 163.41 g | 5.76 oz | 0.36 lbs
IDY (0.25%): 0.7 g | 0.02 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
Salt (1.75%): 4.93 g | 0.17 oz | 0.01 lbs | 0.88 tsp | 0.29 tbsp
Oil (1%): 2.82 g | 0.1 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
Total (161%): 453.6 g | 16 oz | 1 lbs

For Nick’s 14 oz. example, the numbers look like this:

Flour (100%): 246.52 g | 8.7 oz | 0.54 lbs
Water (58%): 142.98 g | 5.04 oz | 0.32 lbs
IDY (0.25%): 0.62 g | 0.02 oz | 0 lbs | 0.2 tsp | 0.07 tbsp
Salt (1.75%): 4.31 g | 0.15 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Oil (1%): 2.47 g | 0.09 oz | 0.01 lbs | 0.55 tsp | 0.18 tbsp
Total (161%): 396.9 g | 14 oz | 0.88 lbs

For purposes of the above, I essentially used Tom Lehmann’s NY style dough formulation, as posted in the Recipe Bank at http://www.pmq.com/recipe/view_recipe.php?id=52. In my examples, I selected IDY.
 
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Here’s what you do:
  1. add up al lof the percentages for ALL of the ingredients in your dough formula.
  2. Subtract out the percent water (58)
  3. Divide the answer by 100 (your answer will probably be something like 1.3 something)
  4. Now, multiply the flour weight by the answer to #3 above. This will be the total ingredient weight minus the water weight.
    Tom Lehmann/The Dough Doctor
 
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For the examples I gave, Tom’s item 3) would be 1.03 [(161-58)/100 = 1.03)].

The other way to get the answer is to simply subtract the water quantity from the total quantity.
 
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