Author Topic: Help Adjusting Recipe To A 12" Pan  (Read 1060 times)

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Offline RobDude

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Help Adjusting Recipe To A 12" Pan
« on: April 23, 2010, 12:26:23 AM »
I'm sure this is answered somewhere, but I couldn't find it.

I'm trying to make the dough outlined here - (removed, sorry, cannot post hyperlinks) - the DKM's Chicago-Style Deep Dish.  It says it's enough for a 15x2" pan - but I've got a 12x2" pan.  My math skills are non-existent - so I tired to use the dough calculator on the site.  But I didn't really have all the numbers.

My pan is slopped so it's 11.25 at the bottom and 12.25 at the top.

The original recipe calls for 18oz of flour; using the calculator, I *think* I should use 11.8oz.

Does that sound right?

Offline loowaters

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Re: Help Adjusting Recipe To A 12" Pan
« Reply #1 on: April 23, 2010, 06:49:18 AM »
I came up with 11.08 oz. considering a 2" side to the sloping pan.  That recipe has a rather stout TF of .15645.  I've never made that recipe but that's a lot of dough.

Using pizza to expand my waistline since 1969!