Author Topic: SO, how big are your dough balls?  (Read 213 times)

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Offline firecrust

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SO, how big are your dough balls?
« on: September 15, 2016, 02:47:24 PM »
I do a 67% hydration dough, ferment it for 24hrs at room temp. Generally after about 20 hrs, I divide it into approx 230g balls for the last 4 hours.

I make 12" pies

So things get kind of thin, which is my intention.....

But I've been wondering if it is too thin, and I should make large dough balls.

What is the recommended ball size for a 12" pie? What size are your dough balls? for what size pie?

Offline Ovenray

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Re: SO, how big are your dough balls?
« Reply #1 on: September 15, 2016, 03:00:22 PM »
'salty balls' ?

Mine are about 280 grams for a 12 inch pie.
I'm grateful for all things learned from you folks.

Offline The Dough Doctor

  • Tom Lehmann
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Re: SO, how big are your dough balls?
« Reply #2 on: September 15, 2016, 03:39:26 PM »
The lightest I go for a 12" skin is 250-grams (about 8.75-ounces), but my normal dough weight is 275-grams (just over 9.5-ounces).
Tom Lehmann/The Dough Doctor