16" pie, dough ball weight

[franko9752]

Anyone know a ball park weight of a dough ball for a 16" N.Y. style pie??

[communist]

I use a 14 ounce dough ball, and when I can get it stretched to 16 inches, I get a nice thin crust.  I top with 6.5 ounces of Grande, and 6 ounces of sauce, and a dash of romano.  Mark

[franko9752]

Sounds like a really thin pie. For a thickness factor of .105 i get 21 oz ball on the calculator.

[communist]

Yes, it is thin, but I think it is my personal preferance.  I remember John's Pizza on Bleeker Street decades ago, and have this vision of a light, thin, yet puffy pie.  I believe thickness factors below .08 and fast bake times 5 minutes or less help in that arena.  Mark

[Pete-zza]

Anyone know a ball park weight of a dough ball for a 16" N.Y. style pie??

franko9752,

You might take a look at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,12243.msg115759/topicseen.html#msg115759. What thickness factor you decide to use should also take into account the type of oven you will be using, the bake medium (e.g., stone or steel), and the oven temperature.

Peter

[dmcavanagh]

Around 400-420 grams puts you in the ballpark.

[communist]

Around 400-420 grams puts you in the ballpark.

Which converts to 14 to 15 ounces, which I like!  Mark

[franko9752]

Thank you much everyone.