Got a quick question about making my 1st Sicilian-style pizza. In the book "The Pizza Bible" there's a recipe that makes 1.1 kilos of dough. I only have a 12x12 Lloyd Pan that I just purchased. Would it be OK to just scale the recipe in half, using baker's percentages to fit my new pan? I'd be ending up with 500 grams of dough for that pan size.
I just scaled this recipe down for a 12x12... if you look carefully, his recipe says it makes 39 ounces, but the parbake step calls for a 35oz dough for the 12x18... so basically I took 33% off 35oz or 990 grams down to 664g dough....
So I used his %'s for the 'sicilian with starter' using 345g flour (not including poolish - another 34.5g flour) the % work it to a 664g dough - 33% less than what he calls for for a 12x18...
All of that said, I am only hoping it works out nicely.... I just balled it a few hours ago... but 12x12 is 33% less surface than 12x18 right? soo...
btw I used this cool site to help me... bc of the difference in his recipe vs what his actual pizza calls for, I got all twisted up lol. This helped confirm it all :
http://www.krambcalc.com/
