Here is what I have used for years with great success.
The goal here is to figure out how big of a dough ball you want.
W= Weight oz
Pi = 3.14
R = Radius /2
TF = Thickness Factor (.10 is standard NY thickness)
W = Pi(3.14) x R x R X TF
- Example: 20.096 = 3.14 x 8 x 8 x .10
Once you know the weight of the dough ball you can figure out the other ingredients. I use a scale for all of my measurements and when it is so small sometimes it is easier to break down to grams.
Ingredient | Percentage | Measurement |
Flour | 100 | 12.20 |
Water | 62 | 7.54 |
Salt | 1.5 | .183 |
Oil | 1 | .122 |
Yeast | .25 | .0305 |
Sugar | 1 | .122 |
Total all percentages together = 164.75 / 100 = 1.6475
Divide dough ball weight by total percentage 20.096/1.6475 = 12.20 oz of Flour
Then you multiple each percentage by Flour to figure out each ingredient
- Example: Water 12.20 x 62% = 7.54oz
Most of these you can play with – water depending on humidity works best between 58-62%. Sugar you can leave out if you need to, it just helps with the browning process. Again I would convert these to grams and get a scale since we are working with such small numbers.