Author Topic: Quick question...  (Read 1235 times)

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Offline PizzaBrewer

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Quick question...
« on: January 05, 2006, 05:05:08 PM »
I'm making some dough with my newly-arrived Caputo flour.  I know a classic Neapolitan pie is about 12 inches, correct?  What's a good weight for the dough ball?

Thanks for any help!

---Guy
Man does not live by bread alone.  There's also tomato, cheese and pepperoni.


Offline Pete-zza

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Re: Quick question...
« Reply #1 on: January 05, 2006, 05:28:30 PM »
Guy,

Twelve inches is common for a Neapolitan pie. The dough weight will depend on what thickness you are after, but 8-9 ounces should be a good starting point.

Peter

Offline PizzaBrewer

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Re: Quick question...
« Reply #2 on: January 05, 2006, 05:37:05 PM »
Many thanks to Pete (as always!)  I just divvied up the dough into two 8.5 oz balls and one 9.5 oz ball.

The texture of the dough is amazing!

Thanks again.

---Guy
Man does not live by bread alone.  There's also tomato, cheese and pepperoni.


 

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