CHAD,
Some time ago, I developed the scaling factors to determine the quantities of ingredients to use to make different size deep-dish pizzas based on DKM’s recipe. You may want to take a look at this thread:
http://www.pizzamaking.com/forum/index.php/topic,560.0.html, and particularly Reply # 15. What I did there was with respect to a pan with a 2 1/4-inch depth. On another occasion, I came up with a similar formulation for a 12" 2-inch deep pan, at Reply # 3, at
http://www.pizzamaking.com/forum/index.php/topic,957.0.html. If you have a different pan depth, or you want a specific crust depth, I may be able to come up with another version for your particular situation. Also, if you have any questions on the formulations posted at the above threads, let me know and I will see if I can provide answers.
It may not be possible to do the same scaling for the Malnati recipe (I assume it is the first one given at the thread you referenced) without more information. What is needed is the weight of dough in relation to a particular pan size (diameter) and pan depth. I believe the size and depth may be known from the Malnati thread but I would have to read the thread to see if the corresponding dough weight is given. If so, it may be possible to scale the recipe down. Otherwise, I don’t think I can help you there.
As far as pan sizes are concerned, you may want to take a look at the pans listed at pizzatools.com. You should find all the information you need there on pan sizes, pan depths, and materials.
Peter
