### Author Topic: Dough ball weight  (Read 1851 times)

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#### Chet

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##### Dough ball weight
« on: May 29, 2010, 06:44:22 PM »

What should a dough ball weigh for a thick Sicilian standard rectangular pizza pan.

Chet

#### Pete-zza

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##### Re: Dough ball weight
« Reply #1 on: May 29, 2010, 07:16:50 PM »

What should a dough ball weigh for a thick Sicilian standard rectangular pizza pan.

Chet

Chet,

You will first have to decide what value of thickness factor you want to use, of which several are mentioned in posts in the Sicilian board of the forum. Then, the math to calculate the dough weight for your particular rectangular pan is DW= TF x L X W, where DW is the dough weight, TF is the thickness factor, L is the length of your rectangular pan, and W is the width of your rectangular pan. Remember, also, that a good part of the height of a Sicilian pizza comes from proofing the dough before baking or pre-baking. Also, bromated flour works better for the Sicilian style than unbromated flours.

Peter

#### dmcavanagh

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• Posts: 1912
• Location: Glenmont, NY
##### Re: Dough ball weight
« Reply #2 on: June 05, 2010, 09:02:47 AM »
Chet,

You will first have to decide what value of thickness factor you want to use, of which several are mentioned in posts in the Sicilian board of the forum. Then, the math to calculate the dough weight for your particular rectangular pan is DW= TF x L X W, where DW is the dough weight, TF is the thickness factor, L is the length of your rectangular pan, and W is the width of your rectangular pan. Remember, also, that a good part of the height of a Sicilian pizza comes from proofing the dough before baking or pre-baking. Also, bromated flour works better for the Sicilian style than unbromated flours.

Peter
Rest In Peace - November 1, 2014

#### dmcavanagh

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• Posts: 1912
• Location: Glenmont, NY
##### Re: Dough ball weight
« Reply #3 on: June 05, 2010, 09:04:42 AM »
Pete, could you give an explaination about the difference that bromated flour makes in this recipe?
Rest In Peace - November 1, 2014

#### Pete-zza

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##### Re: Dough ball weight
« Reply #4 on: June 05, 2010, 10:32:29 AM »
Pete, could you give an explanation about the difference that bromated flour makes in this recipe?

dmcavanagh,

Bromated flours confer several advantages to pizza dough, including the preparation of the dough at the outset and a strengthened gluten structure, but the attribute that is relied upon for Sicilian style doughs, which is what Chet mentioned, is achieving and retaining the dough height during the final proof before dressing and pre-baking/baking the pizza. This attribute is discussed in the forum's Pizza Glossary, under Potassium Bromate, at http://www.pizzamaking.com/pizza_glossary.html#P. I think that you will find that just about all pizza operators who make Sicilian style pizzas use bromated flours.

Peter

#### dmcavanagh

• In Memoriam
• Posts: 1912
• Location: Glenmont, NY
##### Re: Dough ball weight
« Reply #5 on: June 05, 2010, 07:05:45 PM »
Thanks Pete, I'll check that thread out.
Rest In Peace - November 1, 2014