Ideal dough ball weight (in grams) for a 14" pizza?

[PizzaboyTroy]

After many Google searches, forum searches and information being read on other sites, I'm still stumped.

I realize that personal, subjective preferences + technique + dough types all affect the variety of answers for this broad question, so I want to ask everybody here what they think: what is your ideal dough ball weight, in grams, for a 14-inch pizza. Let's say a New York style pie, for reference.

I have been in a good rhythm with my Neapolitan-style pizzas using 260g dough balls for 10" pizzas.

However, I've been aiming for 14" pizzas recently. I have tried 310g dough balls but moved up to 340g dough balls. I'm struggling to get past stretching the dough past 12". I was wondering if I should go for 380-400g?

Again, I realize that flour type, hydration, salt level and technique all play a role here, but I'm just trying to gather opinions and information. Really curious!

[02ebz06]

I was using a 424g ball, decided to cut it down some, so now using a 393g ball.
Could probably still cut it more.
One thing you have to consider is what you want the cornicione to look like.
If you want a large cornicione, you need to allow dough for that.

[FoodSim]

As you said, it's a matter of personal preference, and different styles generally connote different thicknesses, but if you're happy with the thickness of 260 g dough weight for a 10" pizza, the math to work out the dough weight with the same thickness for a 14" is as follows:

(14"/2)² / (10"/2)² = 49/25 = 1.96
260 g × 1.96 = 509.6 g

It's simply the relative (pi is cancelled out) area ratio of the two pizzas.

However, speaking strictly of a typical New York style pizza, the thickness is usually around 0.1 oz/in² or 2.835 g/in². That works out to 436.4 g of dough for a 14" pizza.

[jsaras]

266-306 grams for a 14-inch NY style for me. 

[billg]

 

[PizzaboyTroy]

Made another batch of dough.

This time, I went with a 400g dough ball to see how it would stretch. Well, let me tell ya, I stretched it too far on the counter. When I loaded it up on my 14" peel, it was too big! So I attempted to make a makeshift stuffed crust pizza. This exercise in disastrous hilarity resulted in it being stuck on my peel, a ton of wiggling around and fumbling with semolina, and part of my crust got stuck in the back of my outdoor pizza oven, which I had to wait until it fully cooled down two hours later to remove.

I'll try 360-370g dough balls next! I'm still looking for that magic number.

[ButteredPizza]

If you took pictures, sounds like a perfect candidate for the thread of shame! 

[9slicePie]

What about for a typical NY-style 18-inch pie?

[Essen1]

Sounds to me that you have a very inconsistent dough.

First, it doesn't stretch, then it stretches too much.

Instead of asking a generic question, give us more detail.

Flours, hydration, yeast, mixing, etc.

Don't throw a question out here and expect us to be psychics and wizards, pinpointing the problem in an instant.

[PizzaboyTroy]

Sounds to me that you have a very inconsistent dough.

First, it doesn't stretch, then it stretches too much.

Instead of asking a generic question, give us more detail.

Flours, hydration, yeast, mixing, etc.

Mike,

The difficulty I experienced stretching the dough (via my other thread in the dough clinic subforum) was solved after I reduced the salt in the recipe and learned more about AT flour being more inclined to benefit from longer fermentation times. My most recent hysterical failure with the 400g dough ball exceeding the size of my 14" peel was a 57% hydration mix of bread and AT flours.

Don't throw a question out here and expect us to be psychics and wizards, pinpointing the problem in an instant.

I understood your point through the unwarranted snark. I lamented multiple times in the OP that such a question is subjective and dependent on a slew of factors. Take a step back and realize this is a thread, in the newbie topics subforum mind you, created with the goal of gathering a variety of opinions on what different people prefer for a certain pie size. Gleaning a collection of ideas from that and experimenting on my own is part of the fun. Take care.

[9slicePie]

What about for a typical NY-style 18-inch pie?

[TXCraig1]

635g

[johnnytuinals]

I don't go by grams
I think a 8oz will make a great thin 14 inch pizza.
I have been buying SamsClub 24 oz pizza dough thats already round and ready to use and comes with
24 of them for $21......
What I do lately is cut it into 3 8oz balls and use 1.
Makes a great thin pie and you have 2 extras where you can make a pepperoni or meatball roll.....JT

[theppgcowboy]

I use 215g for a 10 to 11 inch pizza.

[Bastok]

Made another batch of dough.

This time, I went with a 400g dough ball to see how it would stretch. Well, let me tell ya, I stretched it too far on the counter. When I loaded it up on my 14" peel, it was too big! So I attempted to make a makeshift stuffed crust pizza. This exercise in disastrous hilarity resulted in it being stuck on my peel, a ton of wiggling around and fumbling with semolina, and part of my crust got stuck in the back of my outdoor pizza oven, which I had to wait until it fully cooled down two hours later to remove.

I'll try 360-370g dough balls next! I'm still looking for that magic number.

Do you find out the "magic number" for the 14" one? Looking for the same 👍🏻

[Timpanogos Slim]

Do you find out the "magic number" for the 14" one? Looking for the same 👍🏻

It's dependent on the style you are making, but my guess is that for NY style at 14 inches you would want something in the 400-450g range.

[kbrede]

Do you find out the "magic number" for the 14" one? Looking for the same 👍🏻

400g for me. That number may creep up, but I'm holding there for the time being.