Scaling dough recipes

[jsab]

How can you scale a recipe for a different size pan? Specifically looking to take a recipe specified for a 12x16 sicilian pan and convert to a 12x12 round pan.

[02ebz06]

12 x 16 is 192 sq. in.
12 dia. round is 113 sq. in.
113/192 = .59

Multiply all the ingredients for the 12 x 16 pan by .59 and you will have the amount of each ingredient for the 12" round pan.

[john_k]

Get the ratio of the areas of the pans, then use that ratio to scale the ingredients.

let's say orig recipe says:

11x17 pan
342 g flour

if you have a 9x8 pan, the ratio of pan sizes is:
(9x8)/(11x17) = 72/187 = 0.3850 or 0.39

So multiply the orig amount of flour by 0.39:
You will need 342 x 0.39 = 133.38 or 133 g flour (I round flour to the nearest whole number grams)

if you have a 14" round pan, you get its area (pi x radius squared):
3.14 x 7x7 = 153.86 or 153.9
Make your ratio: 153.9/187 (area of your pan / area of orig recipe) = 0.82299 or 0.83

Use that ratio to calculate the new flour amount:
342 x 0.83 = 283.86 or 284 g flour

For a reality check, be sure that if your pan is smaller, you are using less flour, and vice versa if your pan is larger than the original

[jsab]

Thanks for the help! I did this and got a number I think is accurate, but just wanted to see what the consensus was on this with the pizza community.

What made me question this are some inconsistencies in recipes from pizza makers in their books. For example, in Pizza Czar, Falco says to use the same dough amount (900g) for a 12x16 pan as for a 12" round pan. But then in other recipes, like on his Instagram or Youtube channel, he lowers the amount to 630g.