0 Members and 1 Guest are viewing this topic.
I just recently saw Peters math formula for this and forgot to file it. Can anyone please be of assistance? I need to go from 5oz dough in a 10in. pan /up to ? dough in a 16in. pan.Thanks Pizza Pals!
Bob,I don't know if this is the thread you are searching for, but Peter explains how to make the changes for different pan sizes in this thread a few times. http://www.pizzamaking.com/forum/index.php/topic,2878.msg24711.html#msg24711 If that isn't the thread, then do an advanced search using Pete-zza name and use the words Converting dough weights pan sizes. A few more threads will show up. Maybe I am missing what words to use too.Norma
Isn't this just cross multiplication? 5/X * 10/16, so the answer would be 8.
No. Circles scale exponentially not linearly. If Bob is asking about plain old flat, round pizza, then the answer would be x = 5/(10^2) * (16^2) = 12.8 Bob, are you asking about regular flat pizza crust or Chicago style where the crust goes up the side too?
Yes, just a plain old Chicago thin pizza. Thank you for the answer Craig but boy, I sure don't think I understand that formula. How would it read if you were to write out the expression in words?
weight of dough for pie 2 equals weight of dough in pie 1 divided by diameter of pie 1 squared * diameter of pie 2 squared.or maybe this is simpler:w1 = pie 1 dough weightd1 = pie 1 diameterw2 = pie 2 dough weightd2= pie 2 diameterw2 = w1/d12 * d22
No. Circles scale exponentially not linearly.
Bob,The way I do it is to use the squares of the radii. So, to go from 10" to 16", the math is:5 x (82/52) = 12.8To go in the other direction, from 16" to 10", the math would be:12.8 x (52/82) = 5Peter