Ny Style Pizza, kinda.

[Polo1523]

I made 2 pizzas I think they were 12-14". I do have a scale, Ok I will use your advise Buceriasdon, and thanks for the advise off course I know you are trying to help and is much appreciated, I'm new at this so I it is cool to have your advise.

[buceriasdon]

es bueno, and thank you for posting your recipe.

[Polo1523]

  Liked your spanish, Ok I will post new pics on the weekend.

[AimlessRyan]

That's a ton of salt. Did it taste like a ton of salt?

One more thing. Since I didn't suggest specifically how much to cut back on the salt, I think you should go with 1.25 tsp to 1.5 tsp, assuming you use about a pound of flour. (That's about 1.34-1.61% in bakers' percents.)

[Polo1523]

Ok got it.

[buceriasdon]

Now that I know you have a scale you can use this dough tool.
http://www.pizzamaking.com/dough_calculator.html
Don

[Polo1523]

Wow that is a nice tool thanks.

[Ev]

My life changed when I found that tool. I'm sure yours will too!

[weemis]

My life changed when I found that tool. I'm sure yours will too!

I second that! being able to make the exact amount of dough for any given event changed everything!