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### Author Topic: Pizza al Taglio  (Read 721 times)

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#### albott27

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• Posts: 4
• I Love Pizza!
##### Pizza al Taglio
« on: March 11, 2019, 04:35:14 PM »
I've been experimenting making pizza al taglio but I seem to be having difficulty with how much dough to make use.

For a sheet pan that is 16"x24" and about .5" deep, how many grams of finished dough would I need?

Thanks!

#### parallei

• Posts: 2866
• Location: Denver, CO
##### Re: Pizza al Taglio
« Reply #1 on: March 11, 2019, 05:57:38 PM »
I think the rule of thumb for dough weight in grams is: g = (area in cm2)/2

So: Your 16"x24" pan is a 41cm x 61cm pan or 2,501 cm2.

So: You might want to try 2,501/2 or 1,251g of dough.  More or less.

#### Yael

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• Location: A French in China
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##### Re: Pizza al Taglio
« Reply #2 on: March 11, 2019, 08:52:20 PM »
I think the rule of thumb for dough weight in grams is: g = (area in cm2)/2

So: Your 16"x24" pan is a 41cm x 61cm pan or 2,501 cm2.

So: You might want to try 2,501/2 or 1,251g of dough.  More or less.

“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

#### albott27

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• Posts: 4
• I Love Pizza!
##### Re: Pizza al Taglio
« Reply #3 on: March 12, 2019, 09:33:47 AM »
Thank you!

#### zerostar

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• Location: HK
• I Love Pizza!
##### Re: Pizza al Taglio
« Reply #4 on: March 31, 2019, 04:26:10 AM »
After baking several pies, i think 0.75g per cm3 will fit the pan after stretching dough.

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