Author Topic: 16" pie, dough ball weight  (Read 1828 times)

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Offline franko9752

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16" pie, dough ball weight
« on: February 02, 2012, 11:02:02 AM »
Anyone know a ball park weight of a dough ball for a 16" N.Y. style pie??


Offline communist

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Re: 16" pie, dough ball weight
« Reply #1 on: February 02, 2012, 11:07:18 AM »
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

Offline franko9752

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Re: 16" pie, dough ball weight
« Reply #2 on: February 02, 2012, 11:11:39 AM »
Sounds like a really thin pie. For a thickness factor of .105 i get 21 oz ball on the calculator.

Offline communist

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Re: 16" pie, dough ball weight
« Reply #3 on: February 02, 2012, 11:19:27 AM »
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

Offline Pete-zza

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Re: 16" pie, dough ball weight
« Reply #4 on: February 02, 2012, 03:05:55 PM »
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

Offline dmcavanagh

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Re: 16" pie, dough ball weight
« Reply #5 on: February 02, 2012, 03:16:56 PM »
Around 400-420 grams puts you in the ballpark.

Offline communist

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Re: 16" pie, dough ball weight
« Reply #6 on: February 02, 2012, 03:43:56 PM »
Around 400-420 grams puts you in the ballpark.
Which converts to 14 to 15 ounces, which I like!  Mark

Offline franko9752

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Re: 16" pie, dough ball weight
« Reply #7 on: February 02, 2012, 06:38:31 PM »
Thank you much everyone.


 

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