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Author Topic: Help with Pythonic Lou's Recipe  (Read 567 times)

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pizzapieguy

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Help with Pythonic Lou's Recipe
« on: November 12, 2021, 08:57:09 AM »
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?
« Last Edit: November 12, 2021, 11:42:50 AM by pizzapieguy »

Garvey

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Re: Help with Pythonic Lou's Recipe
« Reply #1 on: November 12, 2021, 05:56:25 PM »
Try 200g

nickyr

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Help with Pythonic Lou's Recipe
« Reply #2 on: November 14, 2021, 12:51:30 AM »
You gotta figure out how far up the side of the pan you’re gonna go regardless!

I would do a simple scaling off of Pythonic’s recipe by using the formula for the area of the circle. Just add how far up the side you’re gonna go to the radius.

If you’re trying to imitate a recipe for a nine inch diameter pan in your seven inch pan and the recipe goes up the side of the pan an inch, then multiply the dough weight by (3.5+1)^2 / (4.5+1)^2 and you’ll be close enough.

Cragganmore17

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Re: Help with Pythonic Lou's Recipe
« Reply #3 on: December 08, 2021, 02:41:49 AM »
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?
Assuming a height of 1.5" and allowing for a little loss factor (2%), 227 grams.  Its worth spending a little time in Excel to make a calculator that will automatically adjust recipes to the size of your pan.

vcb

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Re: Help with Pythonic Lou's Recipe
« Reply #4 on: December 08, 2021, 10:34:52 AM »
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/calculator

Hope that helps.
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TheLastOfUs

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Re: Help with Pythonic Lou's Recipe
« Reply #5 on: January 01, 2022, 07:47:22 PM »
Lol I have the same LloydPan myself. 2.5". But if you are doing Pythonic's Malnati recipe - I believe Pete made a bakers % off of Nate's recipe...find that and adjust that way.

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