# How Much Dough 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).
You can do this by taking the dough weight and dividing this by the surface area of the pizza pan. For this example, we will assume that you are using 10 ounces of dough. 10 divided by 113.04 = 0.0884642 so this tells us that we must use 0.0884642 ounces per square inch for a 12″ pizza recipe.

## How much does a 10 inch pizza weigh?

For Neapolitan pizza, the dough weight should be between 200g – 280g. Pesonally, I have found a good sweetspot to be around 240g – 260g. This should give you roughly a 10 inch pizza. But feel free to experiment to find out what works for you (and the size of your oven).

## How many square inches is a 16 inch pizza?

16-inch: 3.14 X 64 = 200.96 square inches. 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.

## 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 dough do I need for a 10 pan pizza?

About 250g should give you roughly a 10 inch pizza This will depend largely on how you shape your pizzas. If you opt for very puffy crusts, you will need a higher dough weight to achieve a 10 inch pizza.

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

, A foodie, former restaurateur, and a not bad home cook. You need about 1 1/2 cups of flour to make a 12 inch pizza.

## How big of a pizza does 1lb 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 big is a 10 inch 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 much dough do I need for a 14 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 many grams of dough do I need for a pan pizza?

Step 1 : Find a pan to use

I use a thickness coefficient of 3.8. All this means is that for every 1 square inch of pizza there will be 3.8 grams of dough. So if your pan is 13 inches by 8 inches, 13×8= 104 square inches of pizza multiplied by the thickness coeffecient of 3.8, 104×3. 8 = 395 grams of dough.

## 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 many slices are in a 10 inch pizza?

If you’re planning a pizza party or just having pizza for your family dinner, you may wonder how many slices are in a 10 inch pizza! A regular 10 inch pizza should offer you six slices – ideal for serving a group of three people.

## Is a 12 inch pizza enough for one person?

A 12-inch pizza is large enough for up to 4 eaters. But if there is someone with a great appetite, you can consider a bigger pizza with a bonus in price. In addition to the size, you also need to consider other factors when you order a pizza. They can be sauces, toppings, and accompaniments.

## How much should a pizza dough ball 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.

## Can you use 00 flour instead of all purpose?

Can You Substitute All-Purpose for 00 Flour? The simple answer is yes, you can. Many recipes that call for 00 flour will often call for all-purpose as a substitute. There shouldn’t be any problems using it in your favorite homemade cake, but you will notice a slightly chewier texture with the all-purpose.

## Do you knead pizza dough before or after it rises?

Can you knead dough after it rises? After the first rise you should knead your dough very briefly, and gently, to avoid tearing. This allows the large bubbles to be deflated and dispersed, ready for another rise.

## 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.

## Should pizza dough rise twice?

Pizza dough is allowed to rise twice before it is made into a pizza. The first rise takes place after the dough has been mixed. The second rise happens after the dough has been scaled, or portioned into individual dough balls. The second rise usually takes place over night at a low temperature.

## How much does a 10 inch pizza weigh?

For Neapolitan pizza, the dough weight should be between 200g – 280g. Pesonally, I have found a good sweetspot to be around 240g – 260g. This should give you roughly a 10 inch pizza. But feel free to experiment to find out what works for you (and the size of your oven).

## How many square inches is a 16 inch pizza?

16-inch: 3.14 X 64 = 200.96 square inches. 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.

## 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 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?

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 it.When making thin-crust pizzas, this step isn’t as vital, but when making a thick-crust pizza, you must let the yeast to do its job.For each chunk of dough that weighs between 200 and 400 grams, you will need to divide the batch into equal portions.

Your desired pizza size will have a significant impact on how much weight each ball should weigh.a Once the dough has been mixed, it must be allowed to rise in a basin or container that has been greased before being baked.

## 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.

## 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.

## 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.

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.
1. 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.
2. 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.
3. In reality, it is much outside the range of the Neapolitan dialects that are officially recognized in the documents.
4. 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.
5. However, if at all feasible, I highly recommend using 00 flour.
6. 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.

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.
• Briefly said, you may use whatever variety of yeast you can get your hands on!
• Dried yeast is a good substitute since it is inexpensive and easy to obtain, and it lasts a long time.
1. As a result, it is an excellent pick.

## Final thoughts on the pizza dough calculator…

It is dry yeast that is the most widely available.In most supermarkets, you can find it.In addition, it is inexpensive, durable, and functional.Take note that there is a minor variation between Instand Dried and Active Dried, so double-check the box to make sure you get the correct one.Fresh Yeast, often known as Cake Yeast (because of its look) is, in my opinion, the best yeast to use for baking.However, this yeast is tough to come by (although it is available online), and it does not survive for extremely lengthy periods of time (though you can freeze it).

• Fresh Yeast, on the other hand, usually has a stronger taste.
• In terms of flavor, I would describe it as a cross between dried yeast and sourdough.
• In some ways, it’s like a softer version of sourdough, which I think works really 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 selection.
• This is covered in further detail in my essay on fresh yeast, which you can find here.

However, I haven’t included sourdough starter in the calculations because it isn’t necessary.It is significantly more difficult to deal with sourdough, and the timing will vary depending on the type of starter you are using.This is due to the fact that each starter has a diverse variety of yeast strains.

• After receiving a few inquiries on sourdough, I decided to create a series on the subject.
• Poolish is a great starting point for anyone who has never dealt with sourdough before but is interested in doing so.
• Briefly said, you may use whatever variety of yeast you can get your hands on!
• Yeast that has been dried works just as well as fresh yeast, and it is inexpensive and easy to obtain.
1. The decision is therefore sound.

## 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.
1. 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).
2. This will make the process of setting up your conveyor oven(s) much simpler.

## How much does a 10 inch pizza dough weight?

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?

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 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 does 12-inch pizza dough weigh?

A pound and a half We discovered that 10 ounces (283 grams) of dough is required to make a 12-inch pizza. In addition, we must pay close attention to the percentage of hydration. Making the perfect crusts requires using the same number of ingredients for 283 grams of dough as you did for the last batch.

## How big is a 10inch pizza?

78 square centimeters 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 slices are in a 9 inch pizza?

The ratio of the size of the slices to the size of the pizza Small Pizza: An 8-10 inch pizza with 6 pieces is considered small. 8 slices of a 12-14 inch medium pizza on a pizza stone. Large Pizza: 14-16 inch pizza with 8 slices (14-16 inch pizza). Extra-large pizza (about 16-18 inches in diameter with 8-10 pieces).

## How much 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 12 inch thin crust pizza?

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. So, here’s how the arithmetic works: 10 ounces divided by 113.04 is 0.0884642 ounce of dough per square inch of pan surface area, according to the formula.

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

A 14-inch pizza would be 3.14 x 49 = 153.86 x 1.95/sq in = 300.02g, while a 16-inch pizza would be 3.14 x 49 = 300.02g. It would take 3.14 x 64= 200.96/sq in to make a 16″ pizza, which would be 391.87g.

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

Ooni’s basic pie recipe calls for 160g of flour for a 12′′ pie.

## Is a 10-inch pizza small?

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. In terms of size, large pizzas are 14 inches in diameter and will provide around 10 pieces each pie.

## How much does 5 ounces of pizza dough weigh?

Typically, small pizzas are 8 to 10 inches in diameter and will provide around six slices each pizza. 12 inches in diameter, medium pizzas provide around eight pieces each pie. Large pizzas have a 14-inch diameter and will serve roughly 10 slices per serving.

## How big of a dough ball do I need to make 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.

## How big should a Neapolitan pizza dough be?

The pizza dough recipe calculator shown below is for real Neapolitan pizza dough. If you are hesitant, you may just leave everything as is and modify the amount of pizzas ordered later on. A dough weight of 250g should be sufficient to make a pizza approximately 10 inches in diameter. After you’ve entered all of your settings, make sure to press the update button.

## How big is a 16 inch pizza in inches?

Let’s assume our pizzas are available in three different sizes: 10-inch, 12-inch, and 16-inch. Here’s the math: 16-inch = 3.14 x 64 = 200.96 square inches; 16-inch = 3.14 x 64 = 200.96 square inches Test different dough weights to see which one produces the pizza you desire.

## How Much Dough Per Pizza?

When making pizza, it’s critical to understand how much pizza dough you’ll need for each individual pizza you’ll be making.You must use a dough ball that is the proper size and weight for the size of the pizza you intend to construct, as described above.The size of your dough ball for your pizza may be determined by using an online dough calculator.This article will teach you how to calculate the correct amount of dough for your pizza so that you can make the ideal pizza every time.

## How Much Dough Per Pizza?

Starting with your recipe, you will be able to determine how much dough is needed for each pizza.Then you must split the dough into dough balls, which is very crucial if you are preparing a thick crust pizza since the dough must rise in order for the pizza to be successful.When you are finished with the dough, divide it into balls that range in weight from 200 to 400 grams each.You will select the sizes based on the number of slices of pizza you want to produce each day.Once the dough has been divided into balls, it may be placed in a container coated with oil to allow it to rise.TheKitchenWarriors is financed by its readers, and I may receive a compensation if you click on one of my affiliate links.

• The Amazon affiliate program is also something I participate in, and I will receive a percentage on any orders that meet the requirements.
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## Does Pizza Dough Hydration Affect Weight?

The amount of water in your dough in relation to the amount of flour is referred to as hydration in pizza dough.When stated in percentage, it means that if you have 600 g of water and 1,000 g of flour, the hydration is 60 percent.The hydration of your pizza dough will have an effect on a variety of qualities, including the rise, stickiness, and elasticity of the dough.When measuring your ingredients, it is usually a good idea to use a kitchen scale rather than measuring by volume because it is more exact that way.You will always have the precise amount of food you require.You may create different crust types by altering the hydration of your pizza dough; therefore, understanding hydration and having the appropriate levels for the pizza you want to produce is essential.

• Because hydration will have an effect on weight, it is preferable to take measures in weight rather than volume when taking measurements.
• Higher hydration will result in fluffier and lighter pizza dough, whilst lower hydration will result in thin and flat pizza dough.
• For example, a New York style pizza crust often has 60 percent hydration, but a Chicago style pizza crust typically contains 55 percent hydration.
• Because you are adjusting the grams of water that you are consuming, your hydration will have an impact on your weight.

## How Much Dough Do I Need for a 12-Inch Pizza?

The 12-inch pizza is the most often consumed size of pizza. Pi and the radius squared are commonly used to calculate the dough’s surface area, which is then multiplied together. As a result, you have: (3.14)(6)(6) = 113.04 in this example.

To make your pizza, you’ll need to determine how much dough you’ll need to utilize. When you know how much dough you are using, such as a 10-ounce dough ball, you may divide that quantity by the weight to get the following result: 10 / 113.04 = 0.08846442 ounces per square inch (0.0884642 ounces per square inch).

Once you’ve done that, multiply 12 inches by 0.0884642, and you’ll get 9.99999 ounces, which you may round up to ten.

To produce a 12-inch pizza, you’ll need around 10 ounces of dough. The surface area may be calculated with a simple formula: pi times the radius squared. This will apply to whatever size of pizza that you cook in the future.

## How Much Dough Do I Need for a 14-Inch Pizza?

You may use the same formula to compute a 14-inch pizza as you did for a 12-inch pizza. First and foremost, you must determine the surface area. Because the radius is seven inches this time, you multiply pi by seven squared to get the following result: (3.14 x 7) x 7) x 153.86 =

With the surface area of the 14-inch pizza known, you can multiply it by the dough density that you computed for the 12-inch pizza to get the final result (0.0884642). You may calculate how much dough you’ll need for your 14-inch pizza by multiplying the surface area by the dough density. For example: (13.6 ounces) = (153.86)(0.0884642) ounces

In order to produce a 14-inch pizza, you’ll need 13.6 ounces of dough.

## How Much Dough Do I Need for a 16-Inch Pizza?

This method is the same whether you are making a 12-inch pizza or a 16-inch pizza. You must begin by calculating the surface area of the pizza, which is calculated using an eight-inch radius. Then multiply pi by eight squared to get the answer: (3.14)(8)(8) = 200.96 (3.14)(8)(8)

This method is the same whether you are making a 12-inch or a 16-inch slice of pizza. You must begin by calculating the surface area of the pizza, which is based on an eight-inch-radius circle. Add the result to the square of pi: pi x 8 squared = The answer is (3.14(8)(8) = 200.96).

You should be able to get away with 18 ounces of dough. This amount will be sufficient to produce a 16-inch pizza.

## Ounces and Grams

• It’s critical to learn how to convert between ounces and grams of a given weight. You are most likely making your recipe in grams, but you will be calculating the weight of your pizza dough in ounces instead. Take a look at some of the most common conversions: 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

The dough density measurements in the table above were taken using 10-ounce balls of dough, but you should weigh your dough balls to ensure that you have the exact amount of dough you desire.Alternatively, if you find that the 10-ounce dough ball size produces pizza crust that is too thin, you may try an 11-ounce dough ball measurement.You must experiment with your pizza to determine the size of the crust that you wish to produce, and then use that size dough ball as a starting point for all of your subsequent calculations.Suppose you discover that the 12-ounce dough ball produces the crust you need.You will adjust your dough density calculation to reflect this finding: 12 divided by 113.04 is 0.9202454

You will now multiply the size of your pizza by this figure in order to determine how many ounces of dough you will need for each size of pizza you are making.This method will result in a fluffier crust than the 10 ounces of dough used in the previous examples.Try experimenting with your 12-inch pizza, which is the most frequent size, and after you have found the correct texture, use that amount of dough to figure the amount of dough you will need for any other sizes you intend on making.

## Final Words

It is critical to know how much dough to use while creating pizza since the outcome will be uneven. Once you’ve decided on your preferred dough density, you can use that information to calculate how much dough you’ll need for any size pizza.

## Dough Math – Delco Foods

Tom Lehmann has written a piece for Bellissimo Foods.Trying to figure out how much dough to use while making different size pizzas has always been a bit of a mystery to me.This riddle, on the other hand, can be simply answered with a little elementary mathematics.Try out different sizes of pizza until you find one that suits your tastes and preferences.Make many batches of dough and experiment with different weights to find which weight produces the crust you desire.Take, for example, a 12-inch diameter pizza that you’ve been experimenting with, and you’ve discovered that 10-ounces of dough produces the desired crust thickness.

• To find out how much space is on the surface of the 12-inch pizza (Pi X R squared or 3.14 X R squared), multiply 3.14 by 36 to get 3.14 x 36 = 113 square inches.
• We get 0.08849-ounces of dough per square inch of surface area when we divide the weight of the dough by the size of the pan.
• Then, to figure out how much dough you’ll need for different sizes of pizza, all you have to do is figure out how much surface area you’ll need for each size of pizza you’re making and multiply that number by your dough loading per square inch figure (0.08849) to come up with the correct dough weight you’ll need for that size of 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).
• Additionally, if you bake your pizza in one of the conveyor ovens, you will have a greater chance of having both sizes bake at the same time and temperature, which will result in a more consistent product.

Return to the Tips and Articles page.For more than 50 years, we’ve been bringing something unique to the world of specialized foods.

## Classic Pizza Dough — Olivina Taproom

10-15 Adults | Approximately 15 to 20 people | Preparation time: 12-30 hours fermentation time: 12-30 hours

### Ingredients

• 5 1/2 cups High Protein Flour (12% or more)
• 1 1/2 cups warm water
• 5 tablespoons active dry yeast
• 3 tablespoons olive oil
• 2 tablespoons Kosher salt
• 2 tablespoons brown sugar

### Directions:

1. 5 1/2 cups High Protein Flour (12 percent or above)
2. 1/2 cup warm water
3. 5 teaspoons active dry yeast
4. 3 tablespoons olive oil
5. 2 tablespoons Kosher salt
6. 2 tablespoons brown sugar
7. 1 1/2 cups warm water

More recipe photos and ideas may be found on our Instagram account. Previous

#### Stuffed Mozzarella Arancini

Side dish, salad, and dessert are all options. Michael Turner is an American actor and director who is best known for his role in the film The Great Gatsby. The date is February 4, 2020. Next: Olivina (taproom-stuffed mozzarella), courtesy of Family Reserve

#### Candy Pecans

Side dish, salad, and dessert are all options. Michael Turner is an American actor and director who is best known for his role in the film The Great Gatsby. Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla Vanilla

## How Big Is A 10 Inch Pizza? Buy The Right Amount

In the event that you are a pizza enthusiast, the likelihood of you ordering pizza at home increases.For this reason, determining how much pizza to purchase and how to order the exact amount might save you a lot in food costs.What is the size of a 10 inch pizza?A 10 inch pizza has a surface area of 78 square inches and may accommodate 1-3 people.Our suggestions are certain to be beneficial.Don’t let them pass you by!

## How Big Is A 10 Inch Pizza?

Approximately six slices may be obtained from an average small personal pizza with a diameter of 8-10 inches.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.Another point to consider is that a big 14-inch pizza yields around ten slices, but an extra-large pie has a circumference of 16-18 inches and yields at least 12 pieces.

## How Much Pizza To Order?

Many pizza establishments provide a variety of pie sizes to allow customers to create their own personalized pizzas at their leisure. Nonetheless, there are certain elements that influence the measurement.

### Confirm The Number of Slices

• As previously stated, the usual slice to pizza size ratio is as follows: six slices (8-10 inches)
• eight slices (12 inches)
• ten slices (12 inches)
• twelve slices (16-18 inches)
• and fourteen slices (20 inches).

Please keep in mind that the size of the pizza might vary depending on the company from whom you get it. As a result, it’s best to speak with the cook ahead of time and establish how many pieces you’ll be getting for each pie.

### The Number of People

Are you stumped as to what to serve your dinner guests this evening?Make a reservation for pizza.Delicious pizzas are the ideal concept for catering to a large number of people since this fast cuisine is universally attractive to everyone.It may be simply customized to meet the specific needs of each individual.This means that knowing how many people will be fed prior to placing an order is vital…………………………….Otherwise, you may wind up spending more or less money than you intended.

• Both of these situations are humiliating.

### Age

Considering what to serve your dinner guests, but unsure of what to serve them?Pizza is a good choice.Delectable pizzas are the finest concept for catering to a large number of individuals because this fast cuisine is generally attractive.Easy customization allows it to meet the needs of any individual or group.Making an order requires that you first confirm the number of people who will be served.Otherwise, you may wind up spending more or less money than you intended to do so.

• In both instances, the situation is humiliating.

### Appetite

Don’t underestimate the power of appetite.Pizza appetites range from one slice to five slices on a regular basis for the most part.People’s appetites vary, of course, depending on their individual characteristics.Example: Your skinny buddy Jane will eat no more than two pieces of bread, but Peter, a gregarious eater who is constantly interested in food, will never stop until he has consumed at least six slices of the same bread.It’s interesting to note that you might occasionally find yourself with varied appetites at different times of day or night.As a result, it would be beneficial if you took into consideration the appetites of your visitors while placing a pizza order.

### Preference

You want to serve your visitors a wonderful dinner that is free of unpleasant ingredients, but what if some of your guests are vegetarians or don’t eat a lot of processed foods?If some individuals prefer sausage pizzas, and others prefer tuna pizzas, what do you do when you have a diverse group of people?There will always be exceptions, therefore you should be aware of their preferences before placing your order.It is possible to build a vote poll for meals or to inquire about their favourite menu selections.

## The Bottom Line: How Big Is A 10 Inch Pizza?

Because a 10-inch pizza is the same size as a personal pizza, it appears modest and is appropriate for dinners for two or three people.Everyone is concerned with their diet and what they intend to consume, and everyone has varying levels of interest and taste in various foods and beverages.Pizza is, after all, a junk meal, and as a result, there must be those among us who are not enthusiastic about it.As a result, if you want to have a fantastic pizza party, our suggestions for buying the appropriate number of pizza for a large gathering are highly recommended.

## How to calculate how much dough you need for ANY size of pizza

Do you want to know how to calculate the amount of dough required to produce any size pizza?It’s not an issue!Simply use the mathematical constant ″pi″ to compute the surface area of a circle, and then utilize that amount to produce a dough density value.It may appear to be difficult to understand, but it isn’t.Here’s how it’s done in the proper manner.Tom Lehmann is a well-known author.

• Pizza Today’s Dough Expert on the Spot Consider the following scenario: you want to manufacture pizzas with diameters of 12, 14, and 16 inches, and you want to know what the appropriate dough weight will be for each size.
• Choose a size that you are comfortable working with as a starting point (any size at all will work).
• We’ll presume that we choose the 12-inch size for our project.
• The first step is to prepare our dough, after which we will scale and ball a number of dough balls using a variety of scaling weights.
• The aim here is to construct pizzas out of various dough ball weights and then, depending on the features of the final pizza, choose the dough ball weight that produces the pizza that we want in terms of crust look, texture, and thickness, among other things.

Make a mental note of how much weight you have.To illustrate, let us suppose that 11 ounces of dough provides us with the result we were aiming for.Next, we’ll figure out how to calculate the dough density, which is critical in establishing the dough weights for the other sizes.

• To begin, determine the surface area of the size of pizza for which you want to determine the dough weight by calculating the surface area of the pizza.
• In this instance, the pizza is 12 inches in diameter.
• To get the surface area of a circle, multiply pi x R squared by the radius of the circle.
• Pi is equal to 3.14, and R is half the circumference of the circle.
• To square it, we just multiply it by itself many times.
1. Here’s how the math works out in practice: 3.14 x 6 x 6 (or 36) Equals 113.04 square inches (in metric units).
2. It will be necessary to divide the dough weight by the number of square inches in order to arrive at the density of the dough number.
3. We have 11 ounces of dough per square inch of surface area on our 12-inch pizza, which is 0.0973106 ounces of dough per square inch of surface area.
4. The ″dough density number″ is the number that represents the density of the dough.
5. Following that, we’ll need to figure out how many square inches of surface area we’ll need for each of the other sizes we’d like to construct.
6. Along with the 12-inch pizza, we’d want to bake two additional 14- and 16-inch pizzas to serve as appetizers.
• It has a surface area of 3.14 x 49 (seven times seven equals fifty-seven) = 153.86 square inches for a pizza that is 14 inches in diameter.
• 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.
• For the 16-inch pizza, multiply 3.14 times 64 (8 x 64 = 200.96 square inches) to get a total surface area of 200.96 square inches.
• To calculate the dough weight necessary to manufacture our 16-inch crusts, multiply the above figure by the dough density factor.
• — 200.96 multiplied by 0.0973106 is 19.555538 ounces of dough This comes out to 19.5 ounces of dough, which is the amount needed to produce the 16-inch pizza crust.
• Summary: For our 12-, 14-, and 16-inch pizza crusts, the following dough weights will be required: 12-, 14-, and 16-inch dough weights The following sizes are available: 12-inch (11 ounces), 14-inch (15 ounces), and 16-inch (19.5 ounces).
• Apart from being used to calculate the weights of dough for various pizza sizes, this technique may also be used to determine the weights of sauce and cheese, depending on the type of sauce and cheese used.
• Simply substituting the dough weight with the sauce or cheese weight that you have determined would result in the finest pizza for you is all that is required in these situations.

This will supply you with a specific sauce or cheese weight, which can then be used in precisely the same way to calculate the amount of sauce or cheese necessary for every other size pizza you choose to build using the same method as previously described.Let’s assume we really like the pizza when it has five ounces of sauce on it, so let’s use the 12-inch pizza as an example.Assuming we already know that a 12-inch pizza has a surface area of 113.04 square inches, we can divide five ounces by 113.04 to get 0.0442321 ounces of sauce per square inch of surface area on the pizza.Our sauce density is 0.0442321, which is a very small value.Knowing that the 14-inch pizza has a surface area of 153.86 square inches, we may estimate its weight.To discover the exact quantity of sauce to use on our 14-inch pizza, we just multiply the sauce density figure by 153.86 in order to obtain the correct amount of sauce to use on our 14-inch pizza — 153.86 x 0.0442321 = 6.80 ounces of sauce to be used on our 14-inch pizza We know that the 16-inch pizza has a surface area of 200.96 square inches since it is 16 inches in diameter.

In order to determine how much sauce to put on our 16-inch pizza, we just multiply the number of slices by the sauce density factor (200.96 divided by 0.0442321 = 8.88 ounces of sauce).Again, we will use the 12-inch pizza to determine the quantity of cheese to use, and we will experiment with different quantities of cheese until we discover the amount that works best for our needs.To get the surface area of our test pizza, multiply this number by its height (a 12-inch, which has 113.04 inches of surface area).Take, for example, the case where we discovered that six ounces of cheese worked effectively in our application.

A six-ounce portion of cheese divided by 113.04 is 0.0530785 ounce of cheese per square inch of surface area of the cheese.Our cheese density is 0.0530785 grams per cubic meter of cheese.The total surface area of a 14-inch pizza is 153.86 square inches.To calculate the amount of cheese to use on our 14-inch pizza, multiply the amount of cheese by the cheese density figure.For example, 153.86 x 0.0530785 = 8.16 ounces of cheese to be used on our 14-inch pizza.The total surface area of a 16-inch pizza is 200.96 square inches.

To determine the amount of cheese to use on our 16-inch pizza, multiply this figure by the cheese density number.For example, 200.96 x 0.0530785 = 10.66 ounces of cheese should be used on our 16-inch pizza if the cheese density value is 0.Calculating the weights of your dough, sauce, and cheese for each of your pizza sizes will help to ensure that your pizzas bake in a consistent manner, regardless of size.

• This is especially important if you are baking in one of the conveyor ovens, where the baking time is fixed and you want to be able to bake all of your pizza sizes at the same baking time.
• Most of the time, this enables us to bake pizzas with one to three toppings on one conveyor, regardless of their size, and pizzas with four or more toppings on another conveyor, also regardless of their size.
• Tom Lehmann is a former director of the American Institute of Baking in Manhattan, Kansas, and Pizza Today’s resident dough expert.
• He formerly served as director of the American Institute of Baking.

## Easy Pizza Dough – Recipe

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.Browse our slideshow for pizza topping ideas, or use our Recipe Maker to build your own pizza recipe (thick- or thin-crusted) using your favorite ingredients.

## Ingredients

• Active-dry yeast (1 package, 2-1/4 tsp. )
• 1-1/2 cups very warm water (110°F)
• 18 oz. (4 cups) all-purpose flour
• more flour for dusting
• 1-1/2 tsp. salt
• 2 tbsp. olive oil
• 530 calories (kcal)
• 70 calories (kcal) from fat
• 8 grams of fat
• 1 gram of saturated fat
• 1 gram of polyunsaturated fat
• 5 grams of monounsaturated fat
• 0 mg cholesterol
• 880 mg sodium

## Preparation

### Making and dividing the dough

• Using a Pyrex 2-cup measure, dissolve the yeast in the warm water and set it aside (make sure the cup isn’t too cold or it will be difficult to pour). In the meantime, combine the flour and salt in a food processor equipped with a steel blade and pulse quickly to incorporate. Continue to feed the machine the water-yeast combination in a constant stream while the machine is operating. Remove the processor from the machine and pour in the oil. Pulse a couple of times to incorporate the oil
• To make it easier to work with, scrape the soft dough out of the machine and onto a lightly floured work surface. Knead the dough rapidly using lightly dusted hands until it becomes a smooth mass, being sure to include any flour or dough from the processor bowl that didn’t get incorporated in earlier. Using a knife or a dough scraper, divide the dough into four equal pieces and set aside. Make a tight, smooth ball out of each piece, kneading it to get all of the air out.

### Rising and storing the dough

• Which method you choose to use will depend on whether you want to cook pizza the traditional manner or at a later time.
• For quickest results, place the dough balls on a gently floured board, cover them with a clean dishtowel, and allow them to rise until they have about doubled in size, about 45 minutes. In the meantime, preheat your oven, with the baking stone inside, to ensure that the stone is completely heated. The dough can be proofed in as little as 45 minutes. These dough balls are ready to be formed into various shapes.
• Prepare a baking sheet with a floured dishtowel and place the dough balls on it. Cover the dough balls with plastic wrap, allowing them to expand (they’ll practically double in size), and set aside in the refrigerated overnight if you want to make the pizzas tomorrow.
• In order to use dough that has been refrigerated overnight, simply remove it from the refrigerator 15 minutes before forming the dough into a pizza.
• As soon as you finish making the dough balls, dust each one thoroughly with flour and place each one in a separate zip-top bag until you are ready to use them. For optimal results, freeze dough overnight (or at least 10-12 hours before you plan to use it). Transfer frozen dough to the refrigerator the night before (or at least 10-12 hours before you plan to use it). However, I’ve discovered that dough balls that are withdrawn directly from the freezer and allowed to warm up on the counter will be totally defrosted in around 1-1/2 hours. Unlike other doughs, this one is virtually unbreakable.