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Author Topic: Help Scaling Tony G Sicilian Dough  (Read 661 times)

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Offline goosta

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Help Scaling Tony G Sicilian Dough
« on: April 14, 2020, 05:40:40 PM »
I've been wanting to try the Sicilian Dough with Starter from Tony G's Pizza Bible. I don't have a 12 x 18 pan, so I need to reduce the dough amount to fit my pan. My pan is 11 x 15. Can anyone help me with that?

Recipe is for 12 x 18 pan. It makes 39 ounces of dough and he calls for a 35 ounce (990g) dough ball.

578g Flour
386g Water
3g ADY
13g Diastatic Malt
13g Fine Sea Salt
7g Oil
116g Poolish

Baker's Percentages:

Flour 100%
Water 67%
Yeast 0.5%
Malt 2%
Salt 2%
Oil 1%
Starter 20%
Total Hydration 70%

If anyone would be willing to guide me through this, I would really appreciate it!  :)

Offline Pizza_Not_War

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Re: Help Scaling Tony G Sicilian Dough
« Reply #1 on: April 14, 2020, 06:09:53 PM »
76% of the total would be what I'd use for the smaller pan size, based strictly on math. Don't know how size effects other factors like bake time, etc.

578g x 76 = 439g

Offline HansB

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Re: Help Scaling Tony G Sicilian Dough
« Reply #2 on: April 14, 2020, 06:31:11 PM »
I'll give it a shot.

990g for 12x18 is 4.58g/sq inch.  11x15 = 165sq in. 165x 4.58 is 755g

Total percentage is 192.5 so 755/1.925 = 392

392g would be your flour weight.


392g flour
262g H20
2g yeast
7.8g malt
7.8g salt
3.9 oil
78.4g starter...unless you are taking the starter flour and h2o from amounts above.

Total 753g

In that case it would be:

437g flour
293g h2o
2.2 yeast
8.74 malt
8.74 salt
4.37 oil

Total 754g
Hans

Offline The Dough Doctor

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Re: Help Scaling Tony G Sicilian Dough
« Reply #3 on: April 14, 2020, 11:29:09 PM »
HansB;
You did that just as a very competent well trained baker would do it, well versed in what we refer to as "bakers math". You think like I do. Do you have a background in the baking industry?
Tom Lehmann/The Dough Doctor

Offline HansB

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Re: Help Scaling Tony G Sicilian Dough
« Reply #4 on: April 15, 2020, 07:38:29 AM »
HansB;
You did that just as a very competent well trained baker would do it, well versed in what we refer to as "bakers math". You think like I do. Do you have a background in the baking industry?
Tom Lehmann/The Dough Doctor

No Tom, I had to learn because I'm always making different loaf and pizza sizes. :)
« Last Edit: April 15, 2020, 07:44:13 AM by HansB »
Hans

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Offline goosta

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Re: Help Scaling Tony G Sicilian Dough
« Reply #5 on: April 15, 2020, 10:54:47 AM »
I'll give it a shot.

Thanks so much!! This is very helpful. :)

Offline TheSicialianSq

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Re: Help Scaling Tony G Sicilian Dough
« Reply #6 on: April 15, 2020, 02:01:25 PM »
Please post pictures when you are done.

Offline goosta

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Re: Help Scaling Tony G Sicilian Dough
« Reply #7 on: April 16, 2020, 12:45:34 PM »
Hit pretty close to my target weight. I will bake tomorrow or Saturday and will post the results.  :)

Offline goosta

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Re: Help Scaling Tony G Sicilian Dough
« Reply #8 on: April 17, 2020, 08:07:31 PM »
Very happy with the result! Definitely a new favorite. I used jsarasís sauce recipe, which was great! :D

Offline jsaras

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Re: Help Scaling Tony G Sicilian Dough
« Reply #9 on: April 18, 2020, 10:27:38 AM »
Very happy with the result! Definitely a new favorite. I used jsarasís sauce recipe, which was great! :D
Which sauce recipe?  I basically have two versions.
Things have never been more like today than they are right now.

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Offline goosta

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Re: Help Scaling Tony G Sicilian Dough
« Reply #10 on: April 18, 2020, 02:09:16 PM »
Which sauce recipe?  I basically have two versions.

Didn't realize you had two versions. :) This is the one I used:

https://www.pizzamaking.com/forum/index.php?topic=52299.msg526721#msg526721

Offline jsaras

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Re: Help Scaling Tony G Sicilian Dough
« Reply #11 on: April 18, 2020, 08:45:34 PM »
Didn't realize you had two versions. :) This is the one I used:

https://www.pizzamaking.com/forum/index.php?topic=52299.msg526721#msg526721
Thatís the one that Iím best known for.
Things have never been more like today than they are right now.

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