I found this video the other day. It's in my queue. Soon.
I have a 9" baking pan, about 2" high, right? So I'm thinking, "how much dough do I need to handle this recipe? It's essentially a @11" and a 9" on top of each other.
So, in making this pizza, or what I call a pie, I found the formula is ...
I have a 9" baking pan, about 2" high, right? So I'm thinking, "how much dough do I need to handle this recipe? It's essentially a @11" and a 9" on top of each other.
So, in making this pizza, or what I call a pie, I found the formula is ...
The formula for dough weight (in oz) = Pi x radius (in) x radius x thickness factor
Here is a general guideline on thickness factor by pizza style
Thin crust (general): 0.10
NY "street" or "slice" style crust: 0.085-0.10
"Elite" NY crust thickness: 0.065-0.085
Medium crust (general): 0.11 Thick crust (general): 0.12-0.13
Neapolitan 1 crust: 0.07-0.08 (for high-temperature applications)
Neapolitan 2 crust: 0.095-0.11 (for home oven applications)
Thin "crispy" cracker-type crust: 0.05-0.08
Thin "tender" cracker-type crust: 0.09-0.10
American style: 0.12-0.14
Chicago deep-dish style: 0.11-0.135
Sicilian style: 0.12-0.13 (however, I have seen as high as 0.15)
