How much should a naples-style pizza crust weigh?

[wepesq]

I am trying the recipe for Napoletana pizza crust in the Reinhart book American Pie.  Makes six dough balls. I just made the batch and it's resting on my counter now. I'll divide it soon. The whole batch weighs precisely 1800 grams. At six dough balls, that would be 300 grams each, or roughly 10.5 ounces.  Sounds heavy to me. How much do your Naples style dough balls weigh?  I'm using Caputo 00 flour.  What diameter pie would I target with a dough ball of this weight?

[Serpentelli]

I am trying the recipe for Napoletana pizza crust in the Reinhart book American Pie.  Makes six dough balls. I just made the batch and it's resting on my counter now. I'll divide it soon. The whole batch weighs precisely 1800 grams. At six dough balls, that would be 300 grams each, or roughly 10.5 ounces.  Sounds heavy to me. How much do your Naples style dough balls weigh?  I'm using Caputo 00 flour.  What diameter pie would I target with a dough ball of this weight?

Many people here seem to use 275g balls. 250g if you want a smaller cornicione. I usually do 275-300g per ball. Those are usually 12 -13 inch pies.

If your dough is supple it will easily stretch out that far.

Best of  luck!

John K

[TXCraig1]

I use 275g for 13"

[derricktung]

I'm using 7 oz to 7.1 oz for a 10 inch.  (About 200 grams).

As John mentioned, just depends on what size you want to go as well...

[wepesq]

Thank you, gentlemen. I divided it at 250-270 grams each, having in mind my target pizza size. Again, thanks.