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!