Hi Everyone,

If I only know the number of pizzas I want to make, let's say I want to make x6 12" pizzas (NH style - thinnish / crisp crust - with maybe a 9.5oz ball per pizza?), how would I calculate the weights to make 6 (or an arbitrary number of) dough balls, using only a baker's recipe?

What is the typical presentation of a baker's recipe anyway (percents only, weights with expected yield, etc.)?

It seems a dough ball weight constant might be a good constant to have, but then again I suppose beyond pizza circumference, dough ball weight would be variable depending on recipe, pizza style, preference, etc.?

I'm currently using variations of a

volume recipe that makes 4 balls of approximately the right size - so could scale it, ending up with slightly fewer or more balls than needed - but I'm interested in learning the professional way to do this, to hopefully achieve better and more consistent results.

Looking at Tom Lehman's

NY style recipe - we have percents, bulk weight, and single pizza volume/weight - which is probably more info than a typical baker's recipe would have? - :

--------------------- Percents

100% High gluten flour

58 - 65% Water

0.5 - 3% Salt

1 - 2% Olive oil

0.17 - 0.5% Instant dry yeast

--------------------- Bulk weights

25.0 pounds High gluten flour

15 - 16 pounds Water

6 ounces Salt

4 ounces Olive oil

2 - 3 ounces Instant dry yeast

--------------------- Single ball volumes / weights

2 cups 263 grams High gluten flour

3/4 cup 166 grams Water

3/4 teaspoon 4 grams Salt

1/2 teaspoon 2.5 gram Olive oil

1/2 teaspoon 1.3 grams Instant dry yeast

Given only one of the 3 bits of info above (e.g. percents, bulk, or single ball info), how would I go about making 6 dough balls for 12" pizzas?

Assuming I wanted to scale up to x8 16" pizza's - how would I go about it? Would I need to know dough ball weight as a baseline?

Thanks!

Bill