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### Author Topic: Need help with dough amount needed for my 12"X12" pan  (Read 1331 times)

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#### junep

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• Posts: 334
• Location: Eagle Point, Oregon
##### Need help with dough amount needed for my 12"X12" pan
« on: November 10, 2022, 12:48:54 PM »
I have a new 12"X12" Lloyds pan to make Sicilian pizzas which I've never made. I have recipes but what I don't have is information on how much dough to use in the pan. That 12x12 equals 144 sq inches. Does anyone have any idea how many grams or ounces of dough I need to make a Sicilian pizzas? I just need to know the standard or a way of finding out a formula to use. Also, I'd love to know if any one has used a Lloyds pan in the Ooni Karu 16 for this pizza and has some helpful hints. While I'm at it, I see wide ranges of hydration for this type of pizza. I would love to know which hydration would give me the crunchiest bottom! My aim is to get it to be about as thick as the Di Fara square slice/Sicilian. I'll be using All Trumps Flour if that's any help; or I could use KABread Flour.
« Last Edit: November 10, 2022, 12:51:39 PM by junep »
Conformity is the last refuge of the unimaginative.

#### john_k

• Registered User
• Posts: 156
• Location: SW lower Michigan
• I Love Pizza!
##### Re: Need help with dough amount needed for my 12"X12" pan
« Reply #1 on: November 10, 2022, 10:31:29 PM »
You have the right idea to use the area in square inches of your pan in the calculation.

The recipes you have are for a certain size pan; all you ned to do is get the ratio of:
the pan size in a recipe you like  ---- to the pan size of the pan you have.

So if a recipe you have calls for a 10x14 inch pan, that's 140 square inches. Your pan is 144 square inches. The ratio is 144/140 or 1.03

That is your multiplier from your old recipe to get the amounts to use in your pan.

Since your pan is larger than the pan size in the original recipe, the ratio needs to be greater than 1; that's how you know which number goes on top and which one goes on the bottom in the calculation; you will need more dough in your pan than was used for the smaller pan.

#### I_got_an_itch....

• Registered User
• Posts: 11
• Location: Floriduh
• I Love Pizza!
##### Re: Need help with dough amount needed for my 12"X12" pan
« Reply #2 on: November 22, 2022, 07:57:17 PM »
I've been using this pan for years. Love it.
I usually run between 250g to 300g of flour. Lately, I'm 300g. I use a variety of flours. Always about 5 on hand. The three Poselli 00's available to me, always have durum on hand, Anna 00 occasionally, and in a pinch KAB. I blend my flours, or not, depending on what I'm making. Always a 6-8 hour rt ferment, then pan it, fully dress it, and a second rise for as long as it takes. This depends on the flour and weight of toppings. Each flour performs a little different. H2O always changes depending on the flour blend.
Typical formula....

210g Poselli Vivace
90g durum
64% H2O
6% fat, usually olive oil
2% salt
.5% diastatic malt powder, 210 linter (Briess from Breadtopia)
.5% IDY (sometimes .4% IDY and .4% DMP)
Final dough temp 75 or less. If it runs hot before it's smooth, I toss the mixing bowl in the freezer for a few minutes.
6-8 hr RT ferment, usually about 75F

I usually put the mixed dry ingredients in the freezer and use ice water. My Famag IM5S mixer heats the dough up fast.

I'm now cooking in an Effeuno Garatron @ 700° F. Temped to try hotter. If you don't experiment, you'll never know..... When the pan comes out, the stone temp is down to 550. Don't ask me how long, I'm not one of those who sits in front of the oven with a stopwatch. I pull the pie based on looks, I'm looking at shrinkage based on hydration level.

I was baking in a Cuisinart BRK200 for many many years. Hottest I could get was 600 on the deck, a piece of A36 steel I had cut to fit 12x12. It originally had a stone in it.

I've tried every temp from 350 450 550 650. I really like 700. Completely different bake than the lower temps.

Yes my Garatron does do Neopolitan pies. I'm not much into those but make them occasionally @ 850°F. Sorry but I don't stopwatch my pies. Not in a race, just hungry.......

#### junep

• Registered User
• Posts: 334
• Location: Eagle Point, Oregon
##### Re: Need help with dough amount needed for my 12"X12" pan
« Reply #3 on: July 30, 2023, 12:02:18 PM »
You have the right idea to use the area in square inches of your pan in the calculation.

The recipes you have are for a certain size pan; all you ned to do is get the ratio of:
the pan size in a recipe you like  ---- to the pan size of the pan you have.

So if a recipe you have calls for a 10x14 inch pan, that's 140 square inches. Your pan is 144 square inches. The ratio is 144/140 or 1.03

That is your multiplier from your old recipe to get the amounts to use in your pan.

Since your pan is larger than the pan size in the original recipe, the ratio needs to be greater than 1; that's how you know which number goes on top and which one goes on the bottom in the calculation; you will need more dough in your pan than was used for the smaller pan.

Thank you John, I just saw your reply. Health issues got in the way. I know how to do the math, but I didn't know the TF for a Sicilian that isn't super thick. I love the Grandma pizza at 0.127 TF, but don't know how much higher to go for Sicilian which is \thicker but not super thick. I saw a range listed all the way up to 0.5! I now have Walter's cold rolled steel 12x12 pan that I just finished  seasoning and hope to make the first bake some time later next week after another eye surgery on Tuesday. If I can't find out what TF to use to get what I want, I think I'll just go with something like 3 to be safe and adjust from there. Thanks again for responding. So sorry I missed it until now! Warmest regards, June
Conformity is the last refuge of the unimaginative.

#### junep

• Registered User
• Posts: 334
• Location: Eagle Point, Oregon
##### Re: Need help with dough amount needed for my 12"X12" pan
« Reply #4 on: July 30, 2023, 12:10:45 PM »
You have the right idea to use the area in square inches of your pan in the calculation.

The recipes you have are for a certain size pan; all you ned to do is get the ratio of:
the pan size in a recipe you like  ---- to the pan size of the pan you have.

So if a recipe you have calls for a 10x14 inch pan, that's 140 square inches. Your pan is 144 square inches. The ratio is 144/140 or 1.03

That is your multiplier from your old recipe to get the amounts to use in your pan.

Since your pan is larger than the pan size in the original recipe, the ratio needs to be greater than 1; that's how you know which number goes on top and which one goes on the bottom in the calculation; you will need more dough in your pan than was used for the smaller pan.

Thank you John, I just saw your reply. Health issues got in the way. I know how to do the math, but I didn't know the TF for a Sicilian that isn't super thick. I love the Grandma pizza at 0.127 TF, but don't know how much higher to go for Sicilian which is \thicker but not super thick. I saw a range listed all the way up to 0.5! I now have Walter's cold rolled steel 12x12 pan that I just finished  seasoning and hope to make the first bake some time later next week after another eye surgery on Tuesday. If I can't find out what TF to use to get what I want, I think I'll just go with something like 3 to be safe and adjust from there. Thanks again for responding. So sorry I missed it until now! Warmest regards, June
I've been using this pan for years. Love it.
I usually run between 250g to 300g of flour. Lately, I'm 300g. I use a variety of flours. Always about 5 on hand. The three Poselli 00's available to me, always have durum on hand, Anna 00 occasionally, and in a pinch KAB. I blend my flours, or not, depending on what I'm making. Always a 6-8 hour rt ferment, then pan it, fully dress it, and a second rise for as long as it takes. This depends on the flour and weight of toppings. Each flour performs a little different. H2O always changes depending on the flour blend.
Typical formula....

210g Poselli Vivace
90g durum
64% H2O
6% fat, usually olive oil
2% salt
.5% diastatic malt powder, 210 linter (Briess from Breadtopia)
.5% IDY (sometimes .4% IDY and .4% DMP)
Final dough temp 75 or less. If it runs hot before it's smooth, I toss the mixing bowl in the freezer for a few minutes.
6-8 hr RT ferment, usually about 75F

I usually put the mixed dry ingredients in the freezer and use ice water. My Famag IM5S mixer heats the dough up fast.

I'm now cooking in an Effeuno Garatron @ 700° F. Temped to try hotter. If you don't experiment, you'll never know..... When the pan comes out, the stone temp is down to 550. Don't ask me how long, I'm not one of those who sits in front of the oven with a stopwatch. I pull the pie based on looks, I'm looking at shrinkage based on hydration level.

I was baking in a Cuisinart BRK200 for many many years. Hottest I could get was 600 on the deck, a piece of A36 steel I had cut to fit 12x12. It originally had a stone in it.

I've tried every temp from 350 450 550 650. I really like 700. Completely different bake than the lower temps.

Yes my Garatron does do Neopolitan pies. I'm not much into those but make them occasionally @ 850°F. Sorry but I don't stopwatch my pies. Not in a race, just hungry.......

I've been using this pan for years. Love it.
I usually run between 250g to 300g of flour. Lately, I'm 300g. I use a variety of flours. Always about 5 on hand. The three Poselli 00's available to me, always have durum on hand, Anna 00 occasionally, and in a pinch KAB. I blend my flours, or not, depending on what I'm making. Always a 6-8 hour rt ferment, then pan it, fully dress it, and a second rise for as long as it takes. This depends on the flour and weight of toppings. Each flour performs a little different. H2O always changes depending on the flour blend.
Typical formula....

210g Poselli Vivace
90g durum
64% H2O
6% fat, usually olive oil
2% salt
.5% diastatic malt powder, 210 linter (Briess from Breadtopia)
.5% IDY (sometimes .4% IDY and .4% DMP)
Final dough temp 75 or less. If it runs hot before it's smooth, I toss the mixing bowl in the freezer for a few minutes.
6-8 hr RT ferment, usually about 75F

I usually put the mixed dry ingredients in the freezer and use ice water. My Famag IM5S mixer heats the dough up fast.

I'm now cooking in an Effeuno Garatron @ 700° F. Temped to try hotter. If you don't experiment, you'll never know..... When the pan comes out, the stone temp is down to 550. Don't ask me how long, I'm not one of those who sits in front of the oven with a stopwatch. I pull the pie based on looks, I'm looking at shrinkage based on hydration level.

I was baking in a Cuisinart BRK200 for many many years. Hottest I could get was 600 on the deck, a piece of A36 steel I had cut to fit 12x12. It originally had a stone in it.

I've tried every temp from 350 450 550 650. I really like 700. Completely different bake than the lower temps.

Yes my Garatron does do Neopolitan pies. I'm not much into those but make them occasionally @ 850°F. Sorry but I don't stopwatch my pies. Not in a race, just hungry.......

Thanks for your detailed help and your recipe. I'll be going long and slow with this in my home oven. I have two Ooni ovens and use those for other recipes. I's also be using a recipe in the 64% hydration, but using lower salt, sugar instead of the DMP, and a lower olive oil - 3.5% . The flour I'll use for this test will be the Gemignani high protein flour which I think already had DMP in it and can't be used above 650F. Thanks again for your help. Sorry I'm late, I just missed these messages at the time. Warmest regards, June
Conformity is the last refuge of the unimaginative.

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