Author Topic: Proper dough amount for 7" pan?  (Read 3070 times)

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shacke

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Proper dough amount for 7" pan?
« on: November 14, 2004, 05:26:01 PM »
Hi.  Newbie to deep dish but not to doughs.  I made my first deep dish using DKM's recipe.  I split the dough in half and placed each half in a 7x2.5 inch deep dish pan I got from ebay (defunct pizza joint).  It was way too much!!  Can someone help me and let me know how many ounces of dough are correct for this size pan?  Thanks so much...

evan

PS - My wife and I love Geno's when we go to chicago - any recipe in here that comes close?  I wonder if they use oil or shortening......



shacke

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Re:Proper dough amount for 7" pan?
« Reply #1 on: November 14, 2004, 07:57:08 PM »
Y' know - as I think about it, I guess I could have just used some high school math - area of circle and then figure out the ratio.  Doing that, I get just over 7 oz per pan.  I guess that's right but high school was a loooong time ago  :)

evan

Offline Pete-zza

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Re:Proper dough amount for 7" pan?
« Reply #2 on: November 14, 2004, 11:00:06 PM »
shacke,

A while back I calculated different dough weights for different sizes of deep-dish pizzas based on DKM's recipe.

I am away from my home base at the moment, but when I get back (in about a week) I will look up the dough weight I calculated for the 7-in size and give you the corresponding dough ball weight.  

Peter

Offline Pete-zza

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Re:Proper dough amount for 7" pan?
« Reply #3 on: November 22, 2004, 05:31:36 PM »
Evan,

If you go to the thread "DKM's Recipe Page", at http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=560;start=0, you will find a list of dough ball weights I calculated for DKM's recipe based on using a 2 1/4 inch deep-dish pan (in different diameters).  

For your 7-inch pan, you may want to start with a dough ball weight of 10.95 ounces.  The weight of all-purpose flour for this weight of dough ball is 10.95 oz. divided by 2.05 (the sum of all baker's percents for the recipe divided by 100), or 5.34 ounces.  The weights of the rest of the ingredients are calculated based on their respective baker's percents (percentages of flour by weight).  In your case, I calculated the weights of all the ingredients as follows:

  5.34 oz. (100 %) all-purpose flour (about 1 1/3 c.)
  3.26 oz. (61.1%) water (about 3/8 c.)
  1.04 oz. (19.5%) yellow cornmeal (about 1/4 c. less 1 t.)
  1.04 oz. (19.5%) canola oil (about 6 1/3 t., or a bit over 2T.)
  0.11 oz. (2.1%) sugar (about 3/4 t.)
  0.08 oz. (1.4%) salt (a bit over 3/8 t.)
  0.08 oz. (1.4 %) ADY (about 5/8 t.)

Since your 7-inch pan is 2 1/2 inches deep, and DKM's recipe is intended for use with a 2 1/4-inch deep pan (with the dough being pushed up to the top), you may want to push the dough up the sides of your 7-inch deep pan just shy of the top by 1/4 inch.  Also, you may have to experiment with bake temperature, oven rack positioning, and bake time to compensate for the fact that you are using a smaller pan.  

I hope this helps and that you will tell us how your next 7-inch deep-dish pizza turns out.

Peter

shacke

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Re:Proper dough amount for 7" pan?
« Reply #4 on: November 29, 2004, 06:42:18 PM »
Peter - thanks so much.  I will try this again and report back for sure.

evan

shacke

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Re:Proper dough amount for 7" pan?
« Reply #5 on: November 29, 2004, 06:47:02 PM »
I also got my 6-1 shipment today so extra reason to try again soon.  

Offline jack1747

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Re:Proper dough amount for 7" pan?
« Reply #6 on: November 30, 2004, 04:55:26 PM »
I also got my 6-1 shipment today so extra reason to try again soon.  
6-1  ???

Offline Foccaciaman

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Re:Proper dough amount for 7" pan?
« Reply #7 on: December 01, 2004, 05:28:40 AM »
 ;DThat would be 6 in 1 tomatos from escalon.com. ;D


DELICIOUS!!
If you don't have them, find them...
« Last Edit: December 01, 2004, 05:29:51 AM by Foccaciaman »
Ahhh, Pizza The Fifth Food Group

Offline Steve

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Re:Proper dough amount for 7" pan?
« Reply #8 on: December 01, 2004, 08:34:05 AM »
;DThat would be 6 in 1 tomatos from escalon.com. ;D

Actually, it's escalon.net   ;)
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Offline Foccaciaman

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Re:Proper dough amount for 7" pan?
« Reply #9 on: December 01, 2004, 10:49:44 AM »
whoops.. fingers typing ahead of the brain again.... ::)
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Offline DKM

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Re:Proper dough amount for 7" pan?
« Reply #10 on: December 01, 2004, 01:33:51 PM »
I must be hungry.

Read about NY style in another thread and was craving it, mow I want my Chicago.  Of course the wife wants my stuffed foccacia.

DKM
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Offline Foccaciaman

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Re:Proper dough amount for 7" pan?
« Reply #11 on: December 01, 2004, 01:56:42 PM »
 :o :oStuffed Foccacia ;D

Just the name makes me hungry.
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Offline DKM

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Re:Proper dough amount for 7" pan?
« Reply #12 on: December 01, 2004, 03:45:00 PM »
I guess I need to do pictures of how I do it now.  It's half pizza & half sandwich.

DKM
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