How Much Pizza Dough For One Pizza?

Keep It Simple: Water, Yeast, Flour, Salt Our recipe here makes about one pound of dough (the same as most store-bought doughs), and this will make you one large pizza or two smaller 10-inch pizzas.

How much dough do I need to make a perfect pizza?

Most pizza experts will tell you that you need to experiment to find the ideal weight, but a good starting point would be to use one ounce of dough for every square inch. You should add or take away dough weight until you feel happy with the pizza, but you must turn back to the calculator again.

How many ounces in a pizza?

16-inch: 200.96 square inches X 0.0884642 = 17.777-ounces (17.75-ounces). You can use this for calculating any size and type of pizza. The main advantage of using this procedure is that now all of your pizzas will have a similar amount of dough under them, only the size (diameter) will vary.

How to make a 10 inch pizza?

If you opt for very puffy crusts, you will need a higher dough weight to achieve a 10 inch pizza. On the other hand, if you opt for smaller crusts, your dough weight won’t need to be quite as high. Whichever style of crust you make, you should always try to stretch a Neapolitan pizza as thin as possible in the centre.

How much does a pizza dough ball weigh?

If you want to make a batch of dough, you will need to split it into portions that weight between 200 and 400 grams. The weight of each ball will largely depend on the size of the pizza you want to make.

How much dough do you need for one pizza?

Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches. Add or subtract dough weight until you are satisfied with the finished pizza.

How much dough do I need for a 14 inch pizza?

All we need to do now is to multiply the surface area of the 14-inch pizza by the dough density number (0.0973106) to find the dough scaling weight for the 14-inch pizza — 153.86 x 0.0973106 = 14.972208 ounces of dough. Round that off to 15 ounces of dough needed to make the 14-inch pizza crust.

How much dough do I need for a 8 inch pizza?

Yield: Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.

How much pizza does a pound of dough make?

Really, that’s it! To make one pound of pizza dough, which will yield one large pizza or two 10-inch pizzas, you will need 1 teaspoon active-dry yeast, 3/4 cup lukewarm water, 2 cups all-purpose flour, and 1 1/2 teaspoons salt.

How much dough do I need for a 10 inch pizza?

As an example, if we want to make a 10-inch pizza in addition to the 12-inch pizza, the correct dough weight for the 10-inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (7-ounces).

How many grams of dough do I need for a 10 inch pizza?

On a clean counter, dust lightly the surface and hands with flour and begin to separate mixture from bowl. With a kitchen scale weigh dough out to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for a large 16 inch pizza.

How much should a ball of pizza dough weight?

Neapolitan pizza dough ball weight

For Neapolitan pizza, the weight of each ball should be between 180g – 250g. Personally, I tend to go for around 250g or just under. With this you should be able to achieve a 10 inch pizza with quite puffy crusts. The weight that you choose will depend on how you shape the pizza.

How do you calculate the area of a pizza?

Measure its width, and its length. Multiply the width by the length to calculate the area of your rectangular pizza.

How big is a sixteen inch pizza?

16-inches is considered its extra-large size. So how big is a 16 inch pizza? The total area of a 16 inch pizza is 200.96 square inches. Based on the mathematical formula, the pizza of this size appears to be 2.6 times bigger than a standard pizza, about 10 inches.

How big is a 10inch pizza?

A 10 inch pizza is 78 square inches and can serve 1-3 people. There are usually four pizza sizes for consumers to pick. A small or personal pizza is between 8 and 10 inches and offers around six slices, while a 12-inch pizza (medium-sized) yields approximately eight pieces.

How many inches is a medium pizza?

Medium pizzas run 12 inches in diameter and will give you about eight slices.

What size pizza do I need?

Choose a size that works well with the number of servings you require in your party. Small-sized pizzas are around eight inches and serve about two or three people. The medium-sized pizza measures around 14 inches and serves about five people.

Can you let pizza dough rise too long?

Yes, letting your dough rise for too long is bad. Most pizza doughs are done within 24 hours (although some can handle up to 48!). Anything longer than that will cause the yeast to convert the sugar, which will negatively affect the flavor and texture.

Does pizza dough rise in the oven?

Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off. Place the dough in a greased bowl and cover with plastic wrap, then put it inside the oven and let rise until doubled (about 45-60 minutes).

Should pizza dough rise twice?

Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.

How Much Dough Per Pizza?

• Making pizza requires consideration of a number of factors, one of which is the size of the dough balls as well as how much pizza dough should be used for each pizza pie.
• The weight of your pizza dough may vary depending on the size of the pizza you are creating.
• You can find a dough calculator online that can assist you in determining the appropriate size ball of dough for your particular recipe.
• Throughout this essay, we’ll look at how to calculate the amount of ounces of dough you should use and how to figure it out for yourself….

How Many Grams Is A Pizza Dough Ball?

• Before you begin preparing your pizza, you will need to prepare the dough by following a recipe and dividing it into balls using a dough scraper while allowing it to rise before baking.
• When making thin-crust pizzas, this step isn’t as critical, but when making a thick-crust pizza, you must let the yeast to do its job.
• If you want to prepare a batch of dough, you will need to divide it into sections that range in weight from 200 to 400 grams each portion.
• The weight of each ball will be determined mostly by the size of the pizza you intend to create.
• After that, the dough must be allowed to rise in a basin or container that has been coated with oil before it is placed in the oven to bake.

How Much Dough Do I Need For A 12-Inch Pizza?

• Pizzas of 12 inches in diameter are perhaps the most frequent, and many people compute the weight of the dough as well as the weight of the dough per square inch by using the number pi (3.14) to determine the surface area of the dough.
• You will need to conduct the following calculations for a 12-inch pizza, which may seem complicated at first.
• However, even if the total surface area is 3 14 36 = 113.04113.04, we still do not know how much dough we will need to build our pizza.
• Most pizza gurus will advise you that you must experiment to determine the appropriate weight for your pizza, but a decent starting point would be to use one ounce of dough for every square inch of your pizza pan or baking sheet.
• You should adjust the dough weight until you are satisfied with the final product, but you must return to the calculator to confirm your calculations.

This time, we must calculate the total of the dough weight and the surface area of the pizza pan in order to get the dough loading; this is simply how much dough is packed into each square inch of the pan this time.This may be calculated by taking the weight of the dough and dividing it by the surface area of the baking sheet.This example will make the assumption that you are working with 10 ounces of dough.

10 divided by 113.04 is 0.0884642, which informs us that we must use 0.0884642 ounces per square inch for a 12′′ pizza recipe, which is 0.0884642 ounces per square inch.

How Much Dough Do I Need For A 14-Inch Pizza?

• We can then calculate the amount of dough we will need to construct a larger pizza by following a procedure identical to that used to make the smaller pizza. The pan size in square inches is 153. Multiply this number by 0.0884642 and you get 13.5 ounces, which is the amount of dough required for a 14-inch pizza pan size. Any size pizza may be calculated using this approach and a calculator, based on how many square inches the pizza pan has, whether it be a 10′′ pizza, 16′′ pizza, or any other size that you choose to produce. Keep in mind that baking times may vary depending on the type of dough used and the quantity of the pizza you intend to produce as well. The weight of the pizza dough may be tough to comprehend if you are working in grams, so we will look at some weight conversions this time. A 5 ounce measure equals 141 grams
• an 8-ounce measure equals 226 grams
• a 10-ounce measure equals 283 grams
• a 12-ounce measure equal to 340 grams
• a 15-ounce measure equals 425 grams

What Is The Hydration Percentage For Pizza Dough?

• The hydration % is crucial, and it relates to the amount of water that we use in the pizza-making process to achieve the desired result. This proportion will vary depending on the type of pizza that you are making, but as a general guideline, the following quantity will work well: New York-style pizza accounts for 60% of sales, Chicago-style pizza accounts for 55% of sales, and Detroit-style pizza accounts for 70% of sales.

• The amount of water in the dough is critical since it will have an impact on the final product’s quality.
• Dough with a high hydration percentage will be more fluffy and airy as a result of the greater amounts of water in the dough itself.
• In order to produce pizza, it is critical to understand the proper dough weight, which may vary based on the type of pizza you are attempting to make.
• When making pizza, it is also critical that you understand the dough loading for your pizza pan, as well as the hydration %, since all of these factors when combined will result in a successful outcome once the pizza has been removed from the high-temperature oven.
• To calculate the correct amount of dough for your pizza, you should use a calculator – either an automated one that can be obtained online or our simple technique for determining the correct amount of dough for your pizza.

So whether you are creating a thin and crispy New York-style pizza recipe or a thick and chewy Chicago-style pizza recipe, you will have no trouble calculating how much dough you will need to utilize.

Dough Ball Weights

• If you’re just getting started in the pizza industry, you might be curious about how to establish the proper dough weight for each of the pizza sizes you’ll be serving.
• Choose a size (any size will do).
• Working with a 12-inch pizza or something similar is my preferred method of expressing myself creatively.
• Then, using Pi X R squared as our method for calculating surface area, we can figure out how much surface area there is.
• Let’s assume our pizzas are available in three different sizes: 10-inch, 12-inch, and 16-inch.

Here’s how the math works: 3.14 x 25 = 78.5 square inches for a ten-inch square.Inches 12 inches: 3.14 x 36 = 113.44 square inches 3.14 x 64 = 200.96 square inches for a 16-inch screen.Test different dough weights to see which one produces the pizza you desire.

In order to have a suitable beginning point, use one ounce of dough per inch of diameter for any size up to and including sixteen inches.Continue to increase or decrease the dough weight until you are pleased with the completed product.We’re ready to get the calculator out of the drawer once more.

• Calculate the weight of the dough by multiplying it by the surface area of the pan, disk, or screen that you used to make your pizza(s).
• This will provide you with the amount of dough to be loaded per square inch of pan surface.
• Consider the following scenario: you were constructing a thin crust pizza and discovered that 10 ounces of dough yielded the 12-inch pie you desired.
• Here’s how the math works: In this case, 0.0884642 ounce of dough per square inch of pan surface area is 10 ounces divided by 113.04 ounces.

All you have to do to figure out how much dough you’ll need for each of your other pan sizes is multiply this quantity (0.0884642) by the surface area of each of your other pan sizes.Here’s how the math works: 10-inch: 78.5 square inches multiplied by 0.0884642 equals 6.9444-ounces (7-ounces) 160 square inches times 0.0884642 Equals 17.777 ounces for the 16-inch (17.75-ounces).You may use this to figure out the size and type of pizza you want to make.The biggest advantage of following this technique is that all of your pizzas will now have a comparable quantity of dough under them; the only difference will be in the size (diameter) of the pizzas themselves.Using an air impingement oven or any other sort of conveyor oven, this implies that all of your pizzas with comparable toppings will bake at around the same time, regardless of their size (within reason).

This will make the process of setting up your conveyor oven(s) much simpler.

Pizza Calculator

• The total number of pizzas Please enter a number. Dough Weight is the weight of the dough (g) 250g for a ten-inch diameter Hydration (percentage of water) varies depending on the flour. The amount of salt in a dish ( percent ) Taste and adjust as necessary. It’s Time to Prove It (hours) For Neapolitan, the wait time is between 8 and 24 hours. Proof Temperature (in degrees Celsius or Fahrenheit) Yeast Type – Select the appropriate yeast type – The term ″instant″ is the most often used. How to Prepare a Recipe gallons of water g of flour g of salt Yeast (g): g Notes: After you’ve entered all of your settings, make sure to press the update button. Some browsers do not instantly update the calculator
• for example, Internet Explorer.
• For 00 flour (which is suggested), a hydration (water content) of 55-60 percent is an acceptable range (lower is better for beginners). You will most likely need to use 58-62 percent hydration if you are using bread flour, and you must ensure that you are using the proper sort of yeast. Instant and active dry yeast are the most common varieties of yeast available
• simply look at the label for further information.

Continue reading for additional information on how to make adjustments to the recipe.

About the Neapolitan pizza dough calculator

• This dough calculator has been created exclusively for the purpose of making Neapolitan-style pizza dough calculations.
• In other words, no matter how you alter the ingredients, you will always have a genuine Neapolitan pizza style recipe.
• I have gone over the official Neapolitan paper several times to make sure I understand everything.
• It defines a number of factors, including the amount of water (hydration), the amount of salt, the amount and kind of yeast, as well as the time and temperature for the proofing process.
• If you wish to read through the official documentation, you may do so by visiting this page.

It is also advised that you use a strong 00 flour for the recipe (though you can achieve good results with strong bread flour).Additionally, the sort of water that was used (medium-hard) is specified, however I would not be concerned about this unless you had exceptionally poor-quality tap water.In this case, you should definitely filter it or use bottled water at the very least.

Adjusting the pizza dough calculator

• In this pizza dough calculator, there are a plethora of factors that you can adjust, all of which will have an impact on the overall quality of the pizza that you produce.
• Here, I’ll try my best to explain what each of these terms means, as well as how you may alter them in order to produce better pizza in the future.
• If this is your first time making Neapolitan pizza, I strongly recommend that you check out my series (which includes videos) on how to make true Neapolitan pizza by hand here.

Dough weight calculator

• The dough weight is a straightforward calculation in most cases.
• The higher the weight of the dough, the larger the size of your finished pizza.
• The dough weight for a Neapolitan pizza should be between 200g and 280g per pie.
• Personally, I have discovered that a decent sweetspot is between 240g and 260g.
• This should provide a pizza that is around 10 inches in diameter.

However, you should feel free to experiment to see what works best for you (and the size of your oven).How well your pizzas turn out will be determined primarily by how you shape them.To make a 10 inch pizza with a really puffy crust, you will need a heavier dough weight than you would normally use.

If, on the other hand, you choose smaller crusts, your dough weight will not need to be quite as high as it would otherwise be.It doesn’t matter what kind of dough you use, you should always aim to make the center of a Neapolitan pizza as thin as possible.This is a fundamental element of the Neapolitan style.

Adjusting the hydration of your pizza dough

• The hydration of your pizza dough is one of the most critical parts of the final product.
• It refers to the proportion of water utilized (in percentage terms) in relation to the amount of flour used in a recipe (in g).
• The higher the hydration of your dough, the wetter, stickier, and softer your dough will turn out.
• The lower the hydration of your dough, the drier, harder, and stronger your dough will be in texture and strength.
• There is no ″right″ quantity to employ in this situation; you will have to rely on trial and error.

However, the quantity specified in the official Neapolitan pizza paper is between 55 and 62 percent of the total.Take note that this recipe predicated on the usage of 00 flour, which is not recommended.When working with bread flour, you will almost certainly need to go with the higher end of this spectrum.

Even among the same variety of flour, each grain acts differently.If you use one brand of 00 flour, a hydration that works well for you may not work well for someone else who uses another brand of 00 flour.However, I have found that a beginning point of 55 percent to 58 percent for 00 flours is a good starting point in general.

• Lower hydration levels, in my opinion, are more appropriate for novices.
• Dry dough is simpler to knead, easier to form, and more forgiving than moist dough.
• When it comes to preparing Neapolitan pizza, I recommend using a dryer dough if you’re new to the process of making it.
• Many people believe that using a dry dough would result in a crust that is too light and airy, but this is not true.

The intense heat at which Neapolitan pizza is prepared generates a significant amount of expansion of the dough.This, in turn, results in a crust that is soft and fluffy.Furthermore, the center of a Neapolitan pizza should be quite thin (and thicker at the crusts).If the moisture level is too high, the pizza will not have the power to be spread out as thinly as it should be.Although it never ceases to amaze me, many people believe that Neapolitan pizza should have more than 65 percent hydration, which is just not the case.

Even while it may work well for various flours and manufacturing processes, it is generally considered to be far too high for this kind of pizza.In reality, it is much outside the range of the Neapolitan dialects that are officially recognized in the documents.As a general guideline, I would propose a beginning point of 56 percent for 00 flour and a starting point of 60 percent for bread flour while baking.However, if at all feasible, I highly recommend using 00 flour.

For further detail, please see my post on the moisture of pizza dough.

Calculating the salt content of your Neapolitan pizza

• The quantity of salt that should be used for Neapolitan pizza is between 2 percent and 3 percent of the total.
• Personally, I find anything close to 3 percent to be overly salty, and anything below 2 percent to be too plain.
• The sweet spot, in my opinion, is between 2.2 percent and 2.5 percent.
• But, of course, you should play with it to see what you prefer.
• Don’t be concerned about too much or too little salt having an effect on the structure of your dough’s structure.

When the amount of salt in your dough is in the 2 percent to 3 percent range, it will have very little effect on the structure of your dough.

Chosing a proof time for your pizza dough

• When it comes to proofing, the official Neapolitan document specifies that it will take anything from 8 hours to 24 hours.
• This allows you (and the yeast!) to pick a time that is convenient for you.
• In general, allowing your dough to proof for a longer period of time is preferable since your dough will develop more flavor, a better texture, and will be easier to work with.
• Anything less than 8 hours may appear to be more convenient, but the dough will be more difficult to work with, will have a higher likelihood of overproving, and will not have the same flavor or texture as if it had been left overnight.
• There are many people who like to do a proof that lasts longer than 24 hours, as I am aware of.

This is not suggested, however, because most flours are not robust enough to resist a fermentation (prove) that lasts longer than 24 hours in most cases.After 24 hours, the majority of flours begin to lose their tensile strength.The dough becomes tough to stretch and easy to rip as a result of this transformation.

Some specialty Neapolitan long prove flours, on the other hand, are capable of performing the required functions.A 24 hour proof period is recommended unless you have one of these devices on your person.In general, I propose a proof period of 24 hours.

• This is not just for the flavor and textural benefits, but also for the health benefits.
• In addition, it should be simple to include into your everyday schedule.
• Consider the following scenario: you want to prepare pizza at 7 p.m.
• on a Saturday night.

You may start working on the dough as early as 7 p.m.on Friday night, and it will be ready the following evening.Perfect!

Adjusting the pizza dough proofing temperature

• Room temperature is the appropriate proofing temperature for Neapolitan pizzas, according to the recipe.
• Room temperatures ranging from 13 degrees Celsius (55 degrees Fahrenheit) to 33 degrees Celsius (91 degrees Fahrenheit) are specified as acceptable in the official document.
• This is based on the temperature at which yeast growth is at its best (fermentation).
• When you want to know what the temperature is in your room, a thermometer comes in helpful.
• Once you have this figure, you can simply enter it into the calculator and let it handle the rest.

If your room is chilly, you will require more yeast, and if your room is warm, you will require less.Keep in mind that your dough should be proofed away from direct sunshine.Excessive heat might cause the yeast to die or cause it to overproduce.

I’ve seen that cold proofing dough has grown increasingly popular.However, in order to compensate for the greatly lower efficiency, a large amount of yeast must be used.Despite the fact that cold proving (which maintains a steady temperature) has its advantages, it also has its drawbacks (inefficient yeast development, faster proofing once out of the fridge).

• Furthermore, while cold proving is not listed in the official Neapolitan document, I have decided to leave it out for the time being.
• Personally, I believe that proofing at room temperature is the most effective method.
• As long as the temperature in your room does not fluctuate dramatically, you should not have any problems with timing or accuracy.
• Having said that, when creating any type of dough, it is important to observe the ancient adage: ″watch the dough, not the clock.″ While this calculator should bring you very near to the correct timings, it will never be completely accurate due to the large number of variables!

Selecting the type of yeast

• Fortunately, virtually every variety of yeast is listed as acceptable for use in the official Neapolitan pizza recipe manual. There are several types of yeast, including: Dried Yeast (Instant/Active Dried)
• Fresh Yeast (Cake Yeast)
• Brewer’s Yeast
• Natural Yeast (Sourdough Starter)
• and other types of yeast.

• Dried yeast is the most widely accessible kind of yeast.
• It is readily accessible in the majority of supermarkets.
• And it’s inexpensive, lasts a long time, and performs admirably.
• Take note that there is a minor variation between Instand Dried and Active Dried, so double-check your packing to be sure you get the correct one.
• My personal favorite yeast to use is Fresh Yeast, often known as Cake Yeast (because of its look) or Cake Yeast (because of its flavor).

This yeast is difficult to obtain (although it is available online), and it does not endure for extremely lengthy periods of time (though you can freeze it).Fresh yeast, on the other hand, usually has a stronger flavor.In terms of flavor, I find it to be between between dry yeast and sourdough in my opinion.

In some ways, it’s like a softer version of sourdough, which I believe works particularly well for Neapolitan pizza.Also, because it is the most regularly utilized variety of yeast in Naples’ pizzerias, it is likely to be the most genuine option available.To learn more about fresh yeast, please see my article on the subject, which may be found here.

• Using sourdough starter might be a good option, but I haven’t included it in the calculator.
• Sourdough is significantly more difficult to deal with, and the amount of time it takes may vary depending on the type of starter used.
• This is due to the fact that each starter contains a variety of yeast strains that are entirely distinct from one another.
• Several individuals have approached me about sourdough, and I want to publish a series of articles on the subject in the near future.

In the case of somebody who has never dealt with sourdough before but is interested in doing so, I highly recommend giving poolish a try first.I wrote an essay about poolish, which you can read about it by clicking here.Briefly said, you may use whatever variety of yeast you can get your hands on!Dried yeast is a good substitute because it is inexpensive and easy to obtain, and it lasts a long time.As a result, it is an excellent choice.

Final thoughts on the pizza dough calculator…

• Hopefully, this pizza dough calculator will serve as a great beginning point for your recipe development.
• Simply beginning with the calculator settings will get you very near to a fantastic pizza dough recipe (assuming you’re using 00 flour, which is what I recommend).
• Then, based on how your dough turned out, you can make adjustments to the recipe.
• Next time, you might want to tweak the hydration, salt concentration, or prove time, among other things.
• Keep in mind that this calculator is not without flaws.

There are far too many factors to consider while developing a flawless pizza dough calculator.Lots of variables are involved, including the precise yeast you use and how fresh/active it is, the specific flour you use, your water, the humidity in your space, and other factors.I propose that you use this calculator as a tool to help you come extremely near to the ideal dough.

From there, you may dial in the desired setting.Also, remember to ″keep an eye on the dough, not the clock.″ When the dough is proofed, you’ll know because the dough will tell you.It should have more than doubled in size and be bubbling to boot.

• I hope this is of assistance to some folks.
• Please feel free to post any questions in the comments section below; I will try my best to respond to any inquiries as promptly as possible.
• Wishing you the best of luck!

How much dough do you need for one pizza?

Test different dough weights to see which one produces the pizza you desire. In order to have a suitable beginning point, use one ounce of dough per inch of diameter for any size up to and including sixteen inches. Continue to increase or decrease the dough weight until you are pleased with the completed product.

How much pizza dough do I need for a large pizza?

Maintain Simplicity: Ingredients: Water, Yeast, Flour, Salt Our recipe below yields around one pound of dough (about the same amount as most store-bought doughs), which will provide one big pizza or two smaller 10-inch pizzas depending on your preference.

How much dough do I need for a 14 inch pizza?

All that remains is to multiply the surface area of the 14-inch pizza by the dough density number (0.0973106) in order to determine the dough scaling weight for the 14-inch pizza — 153.86 x 0.0973106 = 14.972208 ounces of dough — to obtain the dough scaling weight. To produce a 14-inch pizza crust, you’ll need 15 ounces of dough, or 15 ounces of dough total.

How many ounces of dough do I need for a 10 inch pizza?

In the case of making a 10-inch pizza in addition to a 12-inch pizza, the right dough weight for the 10-inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (ounces per square inch) (7-ounces).

How much dough do I need for a 8 inch pizza?

The recipe makes four balls of dough that may be used to make four individual 8-inch pizzas, for a total weight of 1-3/4 pounds.

How many grams of dough do I need for a 10 inch pizza?

Beginning on a clean counter, lightly sprinkle the surface and your hands with flour and start separating the mixture from the bowl. Measure out the dough with a kitchen scale to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for an 18 inch pizza (for a big 16 inch pizza).

How many grams of dough do I need for a 12-inch pizza?

• To make a 12-inch pizza, how many grams of dough do I need to make?
• Quora is a question and answer website.
• If you want a medium-thick crust, a 9-ounce (255-gram) ball is a suitable choice for baking.
• If you like a thicker crust, a 280 gram dough ball (10 ounces) is a decent size to start with.
• Stick with the 255 gram ball and make it larger than 12 inches in diameter if you want a thin crispy crust.

How many ounces of dough do I need for an 18 inch pizza?

What Size Doughball Yields What Size Crust is a common question (Ounces) Size of a doughball (Weight) Crust that is thick Crust that is too thin 16 ounces 12 inch 16 inch 19 ounce 13 inch 17 inch 23 ounce 14 inch 18 inch 26 ounce 12 inch 16 inch 19 ounce 16 inch x 20 inch x 16 inch

How much should a pizza dough ball weight?

• The weight of a Neapolitan pizza dough ball The weight of each ball should be between 180g and 250g for a Neapolitan pizza, according to the recipe.
• Personally, I want to stick to a weight of approximately 250g or little less.
• If you follow these instructions, you should be able to produce a 10 inch pizza with puffy crusts.
• Depending on how you shape the pizza, you will need to pick a different weight than the last one.

How much dough do I need for a 13 inch pizza?

• I use a thickness coefficient of 3.8 for my calculations.
• All of this implies is that there will be 3.8 grams of dough for every 1 square inch of pizza that is made.
• Then multiply 13 8 by 3.8 to get 104 square inches of pizza, which is 395 grams of dough.
• If your pan is 13 inches by 8 inches, 13 8 = 104 square inches of pizza multiplied by the thickness coeficient of 3.8 equals 395 grams of dough.

How big is a 10inch pizza?

A 10 inch pizza has a surface area of 78 square inches and may accommodate 1-3 people. Customers can often choose between four different pizza sizes. In terms of size, a small or personal pizza is between 8 and 10 inches in diameter and makes roughly six slices, whereas a 12-inch pizza (medium-sized) yields approximately eight slices.

How do you calculate the area of a pizza?

• The following is the formula for calculating the area A of a round pizza, as shown in the example: A = 3.14159 d 2 d 4 where d is the diameter of the pizza and an is the area of the pizza.
• Another option is to know how many slices were cut from a pie and divide the total area of the pie by the number of slices.
• If you know how many slices were cut from a pie, you can figure out the area of a slice by multiplying the area of the whole pie by the number of slices.

How do you measure pizza dough?

Simply cover the bowl with cling film or a kitchen towel and let it to sit until it has doubled or tripled in volume, then remove it from the heat. Usually 1 to 112 hours in a warm environment. At this point, we recommend that you divide the dough into individual pizza portions, as shown in the diagram below. Each dough ball should weigh 165g (5.8 oz) when measured out on a digital scale.

How much dough do I need for a 12 inch Neapolitan pizza?

Neapolitan pizzas are 11-12 inches in diameter when made using 250g dough balls.

How much cheese goes on a 12-inch pizza?

On a medium 12′′ pizza, I believe Domino’s uses 7–8 ounces of mozzarella cheese. The crust is put on a scale, and the cheese is spread equally throughout the crust. If a client requests additional cheese, 1–2 ounces are added on top of the toppings rather than below them. The overall amount of cheese used is around the same as before.

Is 9 inch pizza small or medium?

Small pizzas are typically between 8 and 10 inches in diameter and yield approximately six slices per pie. Medium-sized pizzas are 12 inches in diameter and yield approximately eight slices per pie. In terms of size, large pizzas are 14 inches in diameter and will provide around 10 pieces each pie.

How big is a sixteen inch pizza?

The width of 16 inches is regarded to be its extra-large size. So, how large is a 16-inch pizza, precisely? A 16-inch pizza has a surface area of 200.96 square inches in total. A typical pizza looks to be around 10 inches in diameter, however based on the mathematical calculation, this pizza appears to be 2.6 times larger than a standard pizza.

What size pizza do I need?

Is it necessary to order a certain number of pizzas? Guest Pizzas Required 15 6 pizzas 20 8 pizzas 25 10 pizzas 30 12 pizzas Guests Pizzas Required

Pizza Dough For One Pizza from scratchElectric Blue Food

• Recipes > Savoury » Pizza and Quiche » Pizza and Quiche Pizza Dough (Enough to Make One Pizza) Are you one of those people who believes that making pizza dough in large quantities is necessary?
• I’m here to disprove your assertion.
• Enjoy wonderful handmade pizza on your own without having to rely on takeout or frozen pizza created using my pizza dough for a simple pizza recipe.
• Make high-quality small batch pizza dough at home whenever you have a craving for it and top it with whatever you want.
• Hear me out: making handmade pizza for one person is well worth the effort.

Why?It’s because it’s not a problem!You only need the same basic components that you would need for a large batch, but in lesser quantities.

The tiny ball of dough comes together in a jiffy and is also a delight to work with during kneading.The tastiest pizza dough is always made from scratch.As a result, don’t skip it just because you’re dining by yourself.

• In fact, if you have a tendency to overeat, making a smaller quantity of pizza is really healthier for your health.
• That’s how I look while I’m making a large quantity of pizza.
• It’s simply that it’s too nice to stop.
• A little batch of pizza is the perfect portion size for any occasion.

There will be no leftovers, and there will be no overeating.

How to make a small batch pizza dough

As previously said, the biggest difference between this recipe and a standard pizza dough recipe is the amount of dough used. In this case, we’re simply using enough to produce a standard 12-inch / 30-centimeter-wide pizza. Please see the recipe card at the bottom of this page for more specific serving sizes and amounts.

Step by step instructions

• Combine the fresh yeast and sugar in a small mixing bowl and give the mixture a gentle toss with a teaspoon to activate the yeast. As you whisk, you will observe that the yeast has dissolved and that the liquid has become rather fluid.
• Pour the yeast mixture into the lukewarm water and whisk until everything is well incorporated. When it comes to water temperature, it is critical that it is neither too cold nor too hot – room temperature or slightly warmer is ideal
• the water should feel the same warmth as your hands.

• Add the water mixture to the flour and begin stirring with a wooden spoon or rubber spatula until the flour is well combined. As the dough is beginning to come together, add the salt and olive oil and continue stirring until the water has been absorbed into the flour, then turn out on to a lightly floured surface and knead for about 2 minutes. Make sure your bowl is large enough to accommodate all of your ingredients as well as some room for an initial knead. The dough should be simple to knead and not sticky, therefore reduce the amount of flour used if your type produces a moist dough while using these numbers.

• Using your hands, form a ball out of the kneaded dough and drop it back into the mixing basin. Cover with cling film and allow to rest for one hour at room temperature
• the dough will have doubled in size after one hour has passed. Remove it from the bowl, knock out the air, and stretch it into a circle to form your pizza crust. Bake once you’ve added your favorite toppings.

Recipe FAQs

• I don’t have any fresh yeast on hand.
• Is it better to use dry or instant?
• Yes!
• However, you will only require a very tiny amount of it.
• 5 g of fresh yeast is equal to approximately 2 g of dried yeast.

In order to get an idea of how much fresh yeast is in a dry yeast packet, I generally look on the back of the dry yeast packet.For example, if the full packet substitutes 50g fresh yeast, and we only need 5g fresh yeast for this recipe, I’ll use one-tenth of the dried yeast in this case.Take out all of the yeast from the packet and split it in half until you have reached the correct proportions.

Is it necessary to let the dough rise for an entire hour?Yes, and that’s already a recipe for pizza dough that’s rather simple.Because the yeast need some time to digest the sugar and infuse our dough with air, we must regretfully limit ourselves to this amount of time as a bare minimum.

• This is a recipe for small batches, not one that can be made in a short amount of time.

Pizza topping ideas

• Once you’ve prepared your dough, you may top it with whatever you’d want! If you like the classic – pizza rossa – you might want to try my homemade pizza sauce, which is my personal favorite. You’ll need mozzarella as your next essential component, after which you’re free to create anything you want. If you want to keep it simple, get a Margherita pizza or simply add your favorite toppings. Mushrooms are one of my favorite foods, and I really enjoy them on pizza. So here are a few suggestions for you: Veggie pizza ortolana
• Pesto pizza with green beans
• Leek and mascarpone pizza bianca
• Garlic mushroom pizza bianca
• Mixed mushroom pizza
• Eggplant parmesan pizza
• Pear and blue cheese pizza bianca
• Veggie pizza ortolana
• Pesto pizza with green beans
• Leek and mascarpone pizza bianca
• Garlic mushroom pizza bianca
• Veggie pizza ortolana
• Veggie pizza ortolana

• Alternatively, fresh zucchini and crumbled feta cheese can be added on the top.
• Do you want to sample a pizza that has less yeast?
• Try a slice of pizza with a poolish!
• You may either use a small bit of yeast or your own sourdough starter to make this bread!
• If you liked this small batch pizza dough recipe, please leave a comment in the space provided below.

If you want to save this recipe for later, you can do so by pinning it to your Pinterest account.Thank you for your interest in my email and for following me on Pinterest.Until we meet again!

Pizza dough for one

A small batch pizza dough recipe to make one regular pizza (12 inches – 30 cm) for one person. Total Time 1 hour 10 minutes Author Eva | Electric Blue Food

Ingredients

• 254 g flour
• 150 ml warm water
• 5 g fresh yeast (see notes)
• 2 tbsp extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 250 g flour

Instructions

1. Stir the new yeast and sugar together with a teaspoon until well combined. As you whisk, the yeast will dissolve and the mixture will become rather liquid as a result. Pour the yeast mixture into the lukewarm water and stir well to incorporate the ingredients.
2. Add the water mixture to the flour and begin stirring with a wooden spoon or rubber spatula until the flour is well combined.
3. When the dough begins to come together, add the salt and olive oil and continue to mix until the water has been absorbed into the flour. Turn the dough out onto a lightly floured surface and knead for approximately 2 minutes.
4. Using your hands, form a ball out of the kneaded dough and drop it back into the mixing basin. Let it rest at room temperature for one hour, covered with a towel or cling film, before cooking it. After an hour, the dough will have doubled in size. Remove it from the bowl, knock out the air, and stretch it into a circle to form your pizza crust. Bake once you’ve added your favorite toppings!

Recipe Notes

• Ensure that the water is neither too cold nor too hot – room temperature or slightly warmer, it should feel the same warmth as your hands, lukewarm – before starting.
• In order to avoid a sticky dough, the flour should be adjusted if your flour type produces a moist dough while using these proportions. However, I have tested this recipe with numerous various types of flour in several different countries and all-purpose flour has always performed admirably everywhere
• you may substitute dried or instant yeast in place of fresh yeast, but you will only need a very tiny amount. 5 g of fresh yeast is equal to approximately 2 g of dried yeast. In order to get an idea of how much fresh yeast is in a dry yeast packet, I generally look on the back of the dry yeast packet. So, if the full package contains 50g fresh yeast and we only require 5g (1/10) fresh yeast for this recipe, I’ll substitute 1/10 of the dry yeast for the fresh yeast. Take out all of the yeast from the packet and split it in half until you have reached the correct proportions. Because most kitchen scales are incapable of measuring such small quantities, it is preferable to use a volumetric measuring cup
• Please note that the nutritional information included in this recipe card was generated by an internet calculator and should be used as a guideline only

Caloric intake: 1171; Calories from Fat: 279 *Percent Daily Values are based on a 2000-calorie diet. (This page has been seen 1,010 times, with 8 visits today)

Pizza Dough – for 1 pizza! Recipe – Cuisinart.com

If you have a Cuisinart® Food Processor, making pizza is so simple that you can toss away your delivery menu altogether!

Yields

This recipe yields 34 pounds of dough, which is enough to create two 9-inch pie crusts or one 14-inch pie crust.

Ingredients

1 packet (approximately 214 teaspoons) yeast that is active but not fermented 1 teaspoon granulated sugar (optional). 2/3 cup warm water (105°–115°F) 2/3 cup ice cubes 1 2 3 cups unbleached all-purpose flour (or bread flour) 1 2 3 cups sugar extra virgin olive oil (plus a little more for coating the dough ball) 1 teaspoon a quarter teaspoon of kosher salt

Nutritional information

Based on 8 servings, the following nutritional information is provided: Caloric intake: 103 (6 percent from fat) 1 gram saturated fat 1 gram carb. 21 grams protein 1 gram cholesterol 0 milligrams The sodium content is 219mg, while the fiber content is 1 g.

Instructions

• Start with warm water in a medium-sized liquid measuring cup and stir in yeast and sugar.
• Allow to stand for 3 to 5 minutes, or until the foam appears.
• Insert the metal blade into the work bowl and stir in the flour, olive oil, and salt until well combined.
• To the yeast mixture, add cold water.
• Pour liquid into the feed tube as quickly as the flour absorbs it, while the machine is operating.

Process until the dough comes away from the sides of the bowl and forms a ball.Then, for 30 seconds, proceed to knead the dough together.It is possible that the dough will be little sticky.

Lightly coat the dough with olive oil before placing it in a plastic food storage bag and sealing the top.Allow for roughly 45 minutes of rising time in a warm environment.2.

• Turn out the dough onto a lightly floured board and punch it down.
• 3.
• Roll out into desired crust size(s) and proceed with the pizza preparation as directed.

Quick Answer: How Many Pizzas Does 1Lb Of Dough Make

That’s all there is to it! 1 teaspoon active-dry yeast, 3/4 cup lukewarm water, 2 cups all-purpose flour, and 1 1/2 teaspoons salt are all you need to produce one pound of pizza dough, which will give one big pizza or two 10-inch pizzas.

How much dough do you need for one pizza?

Measure out the dough with a kitchen scale to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for an 18 inch pizza (for a big 16 inch pizza). Form the dough into nicely formed dough balls and set them gently in a plastic container filled with cornflour to rest. Allow the dough to ferment for 1 hour, or until it has doubled in volume.

How much dough is needed for a 10 pizza?

In the case of making a 10-inch pizza in addition to a 12-inch pizza, the right dough weight for the 10-inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (ounces per square inch) (7-ounces).

How much dough do I need for a 12 inch Neapolitan pizza?

Neapolitan pizzas are 11-12 inches in diameter when made using 250g dough balls.

How long can you let dough rise at room temperature?

Leaving dough to rise at room temperature for two to four hours will normally result in a dough that has doubled in volume. If left overnight, the dough will rise to such an extreme height that it will most likely fall under the weight of itself, causing the dough to deflate. When allowing dough to rise overnight, it is ideal to keep it refrigerated for the best results possible.

How much dough do I need for a large pizza?

Measure out the dough with a kitchen scale to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for an 18 inch pizza (for a big 16 inch pizza).

How much do for a 12 inch pizza?

Pizza is typically divided into 8 pieces and served to 3-4 people when it is a medium 12′′ inch pizza. When making a large 14-inch pizza, the slices are typically sliced into 8 or 10 pieces and feed 3-5 people. A 16-inch extra-large pizza is often divided into 6 or 12 slices and serves 5-6 people, depending on the size of the pizza.

How many pieces is a 12 inch pizza?

The size of the pizza you purchase will impact the number of slices that may be expected to be served by each pie: Small pizzas are typically between 8 and 10 inches in diameter and generate around six pieces each pie. Medium-sized pizzas are 12 inches in diameter and provide around eight pieces each pie.

Why is 00 flour better for pizza?

Two factors make Caputo 00 flour suitable for pizza dough: first, it is finely ground, and second, it has less gluten than most flours, making it a less elastic dough. Gluten, a naturally occurring protein that remains after the starch in wheat grains is removed, is responsible for the elasticity you feel when you bite into a crispy loaf of bread.

How much dough do I need for a 10 inch Neapolitan pizza?

For a 10 inch pizza with a fairly thick crust, I think that 240g-250g is the right amount of cheese.

What is the best flour for Neapolitan pizza?

• The appropriate sort of flour is essential for making the ideal Neapolitan pizza, and here is where we come in.
• In general, Caputo Pizzeria flour is the finest all-around flour for Neapolitan pizza since it is a robust Italian Tipo 00 flour that can withstand a long fermenting period as well as baking at a high temperature.
• Caputo Pizzeria makes the best all-purpose pizza flour for making Neapolitan pizza.

Can you let dough rise too long?

If you leave the dough to rise for an excessive amount of time, the flavor and texture of the completed bread will suffer. Because the dough ferments throughout both rises, if the process is allowed to continue for an excessive amount of time, the completed loaf of bread may have a sour, disagreeable flavor. Loaves of bread that have been over-proofed have a sticky or crumbly feel.

Can I leave dough to rise overnight?

Is it okay if I let my bread to rise for an entire night? Yes, you may leave your bread to rise in the refrigerator overnight. Take note, though, that you’ll want the dough to come back to room temperature before proceeding with the baking.

Will dough rise in the fridge?

All of the doughs can be stored in the refrigerator. The activity of the yeast is slowed, but not fully stopped, when the dough is refrigerated. As a result, it is vital to push down the dough several times during the first few hours it has been in the refrigerator. The period of refrigeration is regarded as the first rising period.

How much dough do I need for a 30cm pizza?

Using a square pan with a base and height of 30, the weight of the dough will be calculated as follows: 30 x 30 x 0,60 = 540 grams of dough, which will need to be gently rolled out in your pan. It will be considerably simpler to calculate the amount of food you need if you use the conventional circular pans, as follows: Radius x Radius x 3,14 x 0,60 = Radius x Radius

What flour is best for pizza dough?

All-Purpose Flour is recommended for making a crispy pizza crust. Because it is neither excessively rich in gluten nor excessively low in gluten, dough produced with all-purpose flour will not be extraordinarily elastic and may rip if you are not cautious. A little chewy crust will be present, but it will be much more on the crispy side of things! The date is February 19, 2021.

How much dough do I need for a 8 inch pizza?

The recipe makes four balls of dough that may be used to make four individual 8-inch pizzas, for a total weight of 1-3/4 pounds. You may get a head start on supper by making homemade pizza dough the day before or a couple of weeks in advance. Place the individual balls in zip-top bags and place them in the refrigerator overnight or freeze them for extended periods of time.

How much bigger is a 12 inch pizza?

Pizza Contrasts and Contradictions (old version) Area (in square meters) Diameter (in inches) (sq in) Time intervals more than ten in 10 79 1 12 113 1.5 14 154 2.0 16 201 2.6 2.6 2.6 2.6

How much more pizza is a 14 than a 10?

Because of the amount of multiplication, even modest changes in the diameter of the pizza result in significantly larger changes in the area of the pizza. A 10-inch pizza, for example, has a surface area of 78 square inches, whereas a 12-inch pizza has a surface area of 113 square inches. A 14-inch pizza is 153 inches in circumference, making it nearly the same size as a 10-inch pizza.

How many pizzas do I need for 6 adults?

4 pizzas for a group of ten people. 6 pizzas for a group of 15 people. 8 pizzas for a group of 20 people. Pizzas for 30 people Equals 12 pizzas.

How many does a 13.5 inch pizza serve?

A large Domino’s pizza is 13.5 inches in diameter and contains 10 delicious pieces of cheesy delight.

How big is a 12 inch pizza from Dominos?

The small pizza is around ten inches broad, the medium is twelve inches wide, and the large pizza is approximately fourteen to eighteen inches wide.

How do you calculate pizza for a party?

The 3/8 rule is the most accurate technique to figure out how many pizzas you should order for a given number of people. Each visitor is expected to consume three pizza slices, and the average big pizza can accommodate around eight pieces per serving. Remember to round up to the next whole number and to order more or less depending on the demands of your gathering.

How To Make the Best Basic Pizza Dough

• We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.
• Over the years, we’ve refined this recipe for basic pizza dough, modifying it here and there until we’ve reached a mutual understanding.
• That gives the impression that this dish would be difficult; yet, it is not.
• In fact, one of our most important criteria was that everything be kept as basic as possible.
• In fact, it’s the dough that was used in The Kitchn Cookbook, so you can use it for your nightly pizza as well!

Easy to prepare, whether on a relaxing afternoon at home or in advance and stored in the refrigerator, and much easier to roll out.Top it with sauce and cheese, bake till bubbling, and you’ve got yourself a delicious handmade pizza.

Keep It Simple: Water, Yeast, Flour, Salt

• With this dough, we kept to the bare essentials: water, yeast, flour, and salt were all we used. I’m not going to lie, we experimented with various water to flour ratios, the addition of olive oil, and the type of flour, all of which were excellent experiments — but when it came to simply your basic, trusty, daily dough, this was the recipe we settled on. Our recipe below yields around one pound of dough (about the same amount as most store-bought doughs), which will provide one big pizza or two smaller 10-inch pizzas depending on your preference. If you’re cooking for a bigger group or just want to make extra dough for future pizza meals, you can easily double or triple the basic components
• the recipe will still turn out well. This recipe generates approximately one pound of dough, which is plenty for two (10-inch pizzas).
• It is recommended that you allow at least 1 1/2 hours for rising time before shaping, topping, and baking.

• With this pizza crust, you have a few of options: If you have a spare 10 minutes, you may create the dough and set it aside to rise for an hour or so before proceeding with creating your pizzas.
• Alternatively, you can make the dough whenever you have a spare 10 minutes and store it in the fridge until you need it (up to three days or so).
• You may even freeze pizza dough balls in case you have a last-minute pizza craving.
• We actually like this dough if you have the luxury of allowing it to rest in the refrigerator for a day or two before using it.
• The lengthy, cold rising period allows the flavors in the dough to develop more fully, while also improving the texture of the crust.

When it comes time to bake your pizza, our recommendation is to use a hot oven and keep the toppings as simple as possible.Prepare your oven to the highest temperature it will tolerate — at least 500°F, but preferably even higher if possible.This cooks the pizza in a short amount of time, resulting in a lovely golden crust that is incredibly crispy on the surface but yet chewy in the inside.

The more toppings you pile on top of the pizza, the longer it will take to cook, resulting in a limp and mushy result.Try to keep your pizza excitement to a few dispersed toppings and some nice cheese.The following are some basic pizza-baking instructions.

• You may get the whole set of instructions on this blog page.

Get the full pizza-baking tutorial!

This is the dough for your weeknight pizza. It’s easy to make and easy to roll out. Top with sauce and cheese, bake, and awesome homemade pizza is yours.

Ingredients

• 3/4 cup lukewarm water (not boiling)
• 1 teaspoon active-dry yeast
• 2 cups all-purpose flour, plus additional flour if necessary
• 1 teaspoon salt
• 1 1/2 tablespoons salt
• 1 1/2 teaspoons pepper

Equipment

• Stand mixer with dough hook attachment, or medium-sized mixing basin and your own physical strength are also options.
• Plastic wrap or other protective covering for the basin
• a stiff spatula

Instructions

1. Dissolve the yeast in the water and set aside. Fill the bowl of a stand mixer or a medium-sized mixing bowl halfway with water. Sprinkle the yeast over the water and let it to stand for 5 minutes or until the yeast has completely dissolved.
2. To make a shaggy dough, combine the flour and salt in a large mixing bowl. Combine the flour and salt in a mixing bowl. To make the dough, use a stiff spatula to stir in the flour until it forms a shaggy mass
4. Approximately 5 minutes should be spent kneading the dough. Mix on medium speed with the dough hook on the stand mixer, or knead the dough by hand on the counter, for 5 to 8 minutes, until it forms a smooth, slightly sticky ball that bounces back when poked in the center. As soon as the dough starts sticking to the bowl or your hands like bubblegum, add a spoonful of flour at a time until it becomes easier to handle
5. try not to add too much flour if at all possible.
6. Option 1: Use the dough as soon as possible. For those in a hurry, skip the rising and start making the pizza right away. It will result in a thin-crusted pizza with a cracker-like taste, and it will be delicious.
7. Option 2: Allow the dough to rise for 1 1/2 to 2 hours before using it. You should give the dough a chance to rise if you’re intending on making pizza later today. Remove the dough from the mixing bowl, wipe it off with a little oil, and place it back in the mixing bowl. Using plastic wrap or a kitchen towel, cover the bowl and let the dough rise until doubled in size, about 1 1/2 hours
8. Option 3 — Refrigerate the dough until needed. For those who want to cook pizza in the following several days, cover the bowl with plastic wrap or a clean dishtowel and place it in the refrigerator. Ideally, allow it to rise for approximately a half hour before refrigerating it to get the fermentation process started, but it will be OK if you need to store it right away.
9. Preparing the oven for baking is important. If your dough has been refrigerated, remove it from the refrigerator and allow it to warm on the counter while the oven is preheating, or allow it to sit at room temperature for at least 2 hours. Place a rack in the bottom third of the oven and preheat to 350 degrees. Bake with a baking stone or an upside-down, heavy baking sheet on a rack set over a baking sheet pan. Preheat the oven to the highest temperature it will tolerate, or at least 500°F.
10. Make the pizzas according to the recipe. Pinch or shape one of the pieces of dough into a 10-inch circle, then repeat with the other half of the dough. Bake for 15 minutes at 350°F on a floured baking peel, the back of a sheet pan, or a piece of parchment paper until golden brown. Add about 1/4 cup of sauce, some cheese, and any other desired toppings on top.
11. Preheat the oven to 500°F and bake the pizza for 5 to 10 minutes. Place the pizza on top of the baking stone or baking sheet and place it in the oven. Bake for 5 to 10 minutes, or until the cheese is melted and the crust turns golden brown, and you can see some charred bits on the top and edges. The baking time may vary depending on the temperature of your oven and how thick or thin you rolled your pizza
12. allow to cool (for a little period of time!) before cutting and serving. Transfer the pizza to a cutting board and cut it into slices. Allowing the pizza to cool just enough so that it does not burn your tongue whe