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Author Topic: Pizza al Taglio  (Read 303 times)

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Offline albott27

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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!

Offline parallei

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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.

Offline Yael

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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

Offline albott27

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

Offline zerostar

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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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