Author Topic: Dough ball weight  (Read 1891 times)

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Offline ERASMO

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Dough ball weight
« on: November 23, 2010, 07:59:16 PM »
    I am going to attempt some sicilian pizzas on Friday in my new 12"x16" lloyd pans.  I am unsure of what thickness factor to figure and needed some help with dough ball weight.

Thanks


Offline Pete-zza

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Re: Dough ball weight
« Reply #1 on: November 24, 2010, 10:22:04 AM »
    I am going to attempt some sicilian pizzas on Friday in my new 12"x16" lloyd pans.  I am unsure of what thickness factor to figure and needed some help with dough ball weight.

Thanks


ERASMO,

As I noted recently in Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,12243.msg115759/topicseen.html#msg115759, the range of thickness factors I have seen for the Sicilian style pizza from my examination of recipes is about 0.12-0.13. However, as I noted in that Reply, I have seen a value as high as 0.15.

For your purposes, the amount of dough (DW) you will need for your 12" x 16" pan for a given thickness factor (TF) value can be calculated as follow;

DW = 12" x 18" x TF. The weight is in ounces.

Peter

Offline ERASMO

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Re: Dough ball weight
« Reply #2 on: November 24, 2010, 12:55:25 PM »
Thanks!!!!


 

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