OK, this is either really good thinking on my part, or (more likely) the stupidest question ever asked on this forum. But it's a slow day at work today, and I have too much time to think. My question: is ingredient scaling really totally linear? i.e. if the recipe for one pizza pie calls for 1 pound of flour, one cup of water, 1 tsp yeast, then, if I want to make 2 pizza pies at once, do I use 2 pounds of flour, two cups of water, and 2 tsp of yeast for that single larger dough ball?
I know, I know.........yes, that sounds self-evident. But the amateur scientist in me always questions the "self-evident."
I'm thinking here in particular of yeast. Since yeast rises, and a dough ball is a rough sphere, assuming the yeast is evenly distributed throughout, wouldn't making a dough ball of twice the spherical volume require something more or less than precisely 2x the amount of yeast? Pie x r squared or something like that?
Sigh...the more I type in this post, the less intelligent I feel.....