A D V E R T I S E M E N T


Author Topic: First attemp  (Read 239 times)

0 Members and 1 Guest are viewing this topic.

Offline mathematics28

  • Registered User
  • Posts: 81
  • Location: Queens, NY
  • I Love Pizza!
First attemp
« 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?

Offline jhx

  • Registered User
  • Posts: 8
  • Location: CA
  • Love Pizza.. but who doesnt...
Re: First attemp
« Reply #1 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.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6141
  • Location: Detroit, MI
    • 500px
Re: First attemp
« Reply #2 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...
Instagram @hans_michigan

A D V E R T I S E M E N T