I will use the two-day dough at Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217
to determine how to convert the 355.4 grams of flour in that recipe into a blend of Better for Bread flour and the Hodgson Mill vital wheat gluten (VWG), using the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/
. That example should allow you to modify other dough formulations.
The Better for Bread flour is the same as the General Mills Harvest King flour in the top pull-down menu of the calculator. Its protein content is 12%. What we want to do is raise that protein content to 14.2%, which is the protein content of a typical high-gluten flour like the King Arthur Sir Lancelot flour. The Hodgson Mill VWG can be found in the bottom pull-down menu. For purposes of the tool, the target mass is 355.4 grams and the target % is 14.2%. Entering those values into the tool in the blocks below the lower pull-down menu and clicking on the background you should see 341.079 in the MassA
box and 14.3201 in the MassB
box. They are both in grams for the Better for Bread flour and the Hodgson Mill VWG, respectively. On the basis of one teaspoon of the Hodgson Mill VWG weighing 3 grams, 14.3201 grams of the Hodgson Mill VWG is equal to 4.77 teaspoons. That is a bit more than 4 3/4 teaspoons. That is what you would add to the 341.08 grams of Better for Bread flour (341 grams is close enough).
Have you been making the pizzas and, if so, has your son been accepting them?