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### Author Topic: Pizza Calculators  (Read 619 times)

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#### Kman

• Registered User
• Posts: 35
• I Love Pizza!
##### Pizza Calculators
« on: September 21, 2023, 02:47:59 AM »
Dear all,

Just weeks from launching my pizzeria, I'm confronted with a minor issue that I'm hoping the experts here can help me resolve:

I plan to start my operations by prepping and cold fermenting only a certain number of pies based on my assessment of customer demand in the area of my pizzeria. I predict that to start off I may only be able to sell 60 pies a day in the following sizes:

30 NY style 16 inch pies
20 thin crust 12 inch pies
10 NY style 21 inch pies

When I use the Lyman dough calculator I'm faced with the dilemma of calculating the weights for each ingredient for each type of pie based on finished dough ball weight. As an example I use 200 gm doughballs for the 12 inch, 454 gm for the 16 inch and 575 gm for the 21 inch based on my experience.

However, that would mean I have to mix dough separately for each batch of dough balls with different weights even though my basic recipe remains the same which is as follows:

Flour: 100%
Water: 61%
Salt: 3.2%
Olive Oil: 3%
Sugar: 2%
IDY: 0.5%

There must be a way of calculating all the ingredients at once to produce all the balls in the different weight categories I have mentioned above. Any other more advanced calculators perhaps as I imagine all it is, is a math problem?

Also, can anyone guide on how to estimate bowl residue when using oil in the recipe?

Many thanks

#### TXCraig1

• Supporting Member
• Posts: 31079
• Location: Houston, TX
##### Re: Pizza Calculators
« Reply #1 on: September 21, 2023, 08:32:52 AM »
Set the calculator for 1 dough ball of the total weight you need for all the balls +2% to account for loss in the overall process.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### Kman

• Registered User
• Posts: 35
• I Love Pizza!
##### Re: Pizza Calculators
« Reply #2 on: September 24, 2023, 03:24:48 PM »
Craig thank you so much!

And any guidance on the bowl residue variable?

#### TXCraig1

• Supporting Member
• Posts: 31079
• Location: Houston, TX
##### Re: Pizza Calculators
« Reply #3 on: September 25, 2023, 09:11:49 PM »
I always use 2% though 1% would usually be enough for me.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### Pete-zza

• Global Moderator
• Posts: 31703
• Location: Texas
• Always learning
##### Re: Pizza Calculators
« Reply #4 on: September 25, 2023, 09:31:19 PM »
My practice was to use 1.5%.

Peter

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#### Pizza_Not_War

• Registered User
• Posts: 4276
• Location: Portland OR
##### Re: Pizza Calculators
« Reply #5 on: September 25, 2023, 09:33:22 PM »
For home use residue should be of no importance. I can scrape the bowl pretty clean and even 1% is a lot more than I lose.

Commercial operators would be a different story.

#### Pete-zza

• Global Moderator
• Posts: 31703
• Location: Texas
• Always learning
##### Re: Pizza Calculators
« Reply #6 on: September 25, 2023, 09:45:28 PM »
I discussed the many possible reasons for using a bowl residue compensation and how to apply it to the finished dough at Reply 1253 at:

https://www.pizzamaking.com/forum/index.php?topic=576.msg644043;topicseen#msg644043

I also saw that the bowl residue compensation was useful to those who may have used volume measurements recited in the dough calculating tools instead of the weight measurements, usually for dry ingredients using measuring spoons or cups.

Peter

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