Hello Everyone, I wanted to make Pythonic's Lou's recipe. My problem is I have zero idea on how much dough to use for my pans. I bought some Lloydpans 7" x 2.25" deep dish pans. I have no idea what an appropriate weight of dough would be for that size of pan. I asked in the thread but unfortunately I think my question got lost and overlooked between the pics of everyone's amazing looking pies. I know we have dough calculators on the site, but there's many variables that I have no clue on how to fill and what the standard is such as thickness factor, how far up the dough should go on the pan, bowl residue compensation. I can make a pretty damn good Detroit Style thanks to Hans infamous post here and want to venture out into new pizza territory for me.
What’s an appropriate amount of dough weight for a 7”x2.25” pan?
The dough calculators are very helpful, but I understand why they could seem a bit overwhelming to use.
Hopefully these tips can help:
When I realized how paper-thin you really want to press up the outer rim of the dough (because it expands) for traditional deep dish, it made sense to
eliminate the "How Far Up the Sides" variable by setting that number to zero.
Set "bowl residue" to zero as well. Those are really specific variables that might be helpful for a commercial baker trying to conserve ingredients, but it's really more data than a home-baker needs to get a reliable dough formula.
Thickness factor is the more important variable, and it really depends on how thick you like your dough.
You should have a reasonable amount of deep dish dough for your pan by setting your thickness factor between 1/8 inch (or 0.125) and 1/4 inch (or 0.25).My latest version of the "deep dish holy grail" is using a TF of 0.1657. You don't have to get that specific on your number.
(I was trying to get close to rounded cup & tbsp measurements for people who aren't using a scale.)
If you're looking for it, the new dough calc is located here:
https://pizza-dough-calculator.herokuapp.com/calculatorHope that helps.
