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