Pizza Making Forum

Pizza Making => Detroit Style => Topic started by: mathematics28 on May 25, 2021, 10:00:49 PM

Title: First attemp
Post by: mathematics28 on May 25, 2021, 10:00:49 PM
Hey everyone. Just got my 14x10 Lloyd pan and went with a dough ball weight recipe that calls for 70% hydration at 530g final weight. I used 66% water and 4% olive oil. Ended up with a dough ball of 485g because i didnít take into account bowl residue in the food processor. Should i be ok with 485g in the 14x10 pan?
Title: Re: First attemp
Post by: jhx on May 25, 2021, 10:09:14 PM
I use 500g of weight for 14x10 pan, you are going to be perfectly fine with your weight. However 45g of ball residue is quite a bit, it should be much less than that.
Title: Re: First attemp
Post by: HansB on May 25, 2021, 10:49:39 PM
That'll be a bit light in a 10X14 but it will work fine. Maybe you measured something wrong? I only lose a gram or two...