# How Many Ounces Of Dough For A 16 Inch Pizza?

Round that off to 19.5 ounces of dough needed to make the 16-inch pizza crust.
Here’s the math; 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 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 pizza dough weigh?

For Neapolitan pizza, the dough weight should be between 200g – 280g. Pesonally, I have found a good sweetspot to be around 240g – 260g.

## How many grams of dough do I need for a 16 inch pizza?

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 does 14 inch pizza dough weigh?

In summary, the following dough weights will be needed to make our 12-, 14-, and 16-inch pizza crusts: 12-inch (11-ounces); 14-inch (15-ounces): and 16-inch (19.5-ounces).

## How many pounds of dough do I need for a 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 flour do I need for a 15 inch pizza?

For 2 15-inch pizzas: 3 1/2 cups white flour, plus about 1/4 cup more to sprinkle on your countertop and rolling pin. 1/2 cup whole wheat flour (you can substitute 1/2 cup white flour)

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

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 10 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 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 ounces of sauce are in a 16-inch pizza?

About 3–4 ounces or 1/2 cup.

## How large of a pizza is 1lb of dough?

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 personal size pizza?

How Big Is It? A personal pizza could be anywhere between 6 to 8 inches, but it can’t be more than 12 inches. When you order in a local restaurant, it’s an advantage if you know how big is a personal pan pizza.

## Can you let pizza dough rise too long?

Don’t let it rise for too long, though.

“A few days’ rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said.

## How much olive oil do you put on pizza dough?

After 1 1/2 hours, your beautiful dough is ready to be placed on a 16 inch pizza pan oiled with 1 TB. of olive oil. (Can sprinkle with yellow corn meal, if you wish.) Press evenly to sides of pan. Don’t leave the dough too thick.

## How long to bake pizza dough?

Bake for about 30 minutes or until cheese is bubbly and edges are golden brown. Bake for about 30 minutes or until cheese is bubbly and edges are golden brown. 2021-04-01 · Yields: two 12 – 16 inch pizzas. Thank you Scott “The Dough Boy” for developing this recipe for us! This classic pizza dough makes the perfect pizza crust in just three hours.

## 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.

## 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.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.

1. 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.
2. However, if at all feasible, I highly recommend using 00 flour.
3. 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 since it is inexpensive and easy to obtain, and it lasts a long time.As a result, it is an excellent pick.

## 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 should a 16 inch pizza dough weigh?

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 dough do I need for a 15 inch pizza?

The number 075 is a nice objective to aim towards. In order to make a 15-inch pizza, you will need 13.5 ounces of dough.

## How much dough do I need for 14 Pizza?

To calculate the dough scaling weight for a 14-inch pizza, all we have to do is multiply the surface area of the pizza by the dough density value (0.0973106). The result will be: 153.861 square inches divided by 0.0973106 equals 14.972208 ounces of dough. Calculate 15 ounces of dough required to construct the 14-inch pizza crust by multiplying the weight of the ingredients by 2.

## 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 12 inch Neapolitan pizza?

For a 12 inch pizza, I use 240 to 250 calories.

## How many slices are in a large pizza?

In terms of size, large pizzas are 14 inches in diameter and will provide around 10 pieces each pie. Extra-large pizzas have a diameter of 16 to 18 inches and may be cut into at least 12 pieces per pizza.

## How many pizzas does 2 pounds of dough make?

Large pizzas have a 14-inch diameter and will serve roughly 10 slices per serving. Extra-large pizzas have a diameter of 16 to 18 inches and may be cut into at least 12 pieces per serving.

## How much dough do you need for one 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.

## How many carbs are in a 16 inch pizza?

One 16-inch slice of pizza cheese includes 44 grams of carbohydrates, 35 grams of protein, 11 grams of fat, and 380 calories.

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

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 much dough do I need for an 18 inch 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. Make adjustments to the dough weight until you are pleased with the final result.

## How many grams is a Neapolitan pizza?

The dough balls for ″ Pizza Napoletana ″ must be between 180 and 250 g in weight, depending on their size. The second part of the dough rising is as follows: when the individual dough balls have been created, they are placed in ″rising boxes″ for a second rising that lasts between 4 and 6 hours, depending on the recipe.

## What is the size of a personal pizza?

In order to qualify as a personal pizza, it must provide an acceptable portion for one person’s lunch. Even though there is no standard size for individual-sized pizzas, Tom Lehmann, director of the American Institute of Baking in Manhattan, Kansas, notes that they often range between 6 and 8 inches in diameter.

## How much dough do I need for a 7 inch pizza?

It is possible that you may wish to start with a dough ball weight of 10.95 ounces for your 7-inch pan.

## How much pepperoni is in a large pizza?

The point is that I’ve ordered large pizzas from a variety of restaurants over the years, and while the cut size has remained consistent (8 slices for a 14-inch pizza), the amount of pepperoni per slice has varied from as few as one per slice to as many as six per slice, even when the pizza was delivered by a single chain.

## How Much Dough For A 16 Inch Pizza

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 many ounces of dough do I need for a 16 inch pizza?

This comes out to 19.5 ounces of dough, which is the amount needed to produce the 16-inch pizza crust.

## How much should a 16 inch pizza dough weigh?

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).

## What size dough ball makes a 16 inch pizza?

What Size Doughball Yields What Size Crust is a common question (Ounces) Size of a doughball (Weight) Hand-tossed crust with a thick layer of cheese 16 ounces 12 inch 14 inch 19 ounce 13 inch 15 inch 23 ounce 12 inch 14 inch 19 ounce 14 inch x 16 inch x 26 ounces 16 inch x 18 inch x 16 inch

## How much does 12 inch pizza dough weigh?

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 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.

## How many pizzas does 1lb of dough make?

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 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 much dough do I need for a 10 inch thin crust 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 ball of pizza dough 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 bigger is a 16 inch pizza than a 12 inch?

A 16-inch pizza is almost as large as two 12-inch pizzas! Okay, for those of you who are arithmetic gurus, a 12 inch is 1.8 times the size of a 9 inch, and a 16 inch is 1.8 times the size of a 12 inch.

## 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

## 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 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.

## How many pieces are in a 14 inch pizza?

Calculate the number of slices per size. 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 dough do I need for a 12-inch pizza Reddit?

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

## How many squares are in a 16 inch pizza?

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).

## Is a 16 inch pizza?

In terms of size, large pizzas are 14 inches in diameter and will provide around 10 pieces each pie. Excessively huge pizzas are typically 16 to 18 inches in diameter and will serve at least 12 people. What is the difference between a 12 inch and a 14 inch pizza? 16 201 Diameter (in) Area (sq in) Number of times larger than 10in 2.6 18 254 3.2 2.6 18 254

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

Is it possible to knead dough after it has risen? After the initial rise, you should only knead the dough for a few seconds at a time, being careful not to damage it. This permits the huge bubbles to be deflated and scattered, preparing them for a new rise in the next moment.

## Should pizza dough rise twice?

It is found that letting dough to rise twice leads in a finer gluten structure than allowing dough to rise only once. It results in a smaller crumb and stops your bread from developing large gaping airholes. This is necessary because, during the kneading process that was necessary to produce that gluten structure, you accidentally sucked all of the air out of the 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 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.

## 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 many ounces of dough do I need for a 16 inch pizza?

This comes out to 19.5 ounces of dough, which is the amount needed to produce the 16-inch pizza crust.

## 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 should a 12-inch pizza dough weight?

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 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.

## How big of a pizza does 1lb of dough make?

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 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 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

## How much should a 16 inch pizza dough weight?

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 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 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 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 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.

## How many grams is a 14 inch 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.

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

, I’m a gourmet, a former restaurateur, and a somewhat competent home chef. To create a 12 inch pizza, you’ll need around 1 1/2 cups of flour.

## Is 9 inch pizza small or medium?

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 big is an 18 pizza?

In comparison, two 12-inch pizzas have around 226 square inches of pie each, and an 18-inch pizza has 254 square inches of pizza. Working out the radius of a circle is traditionally accomplished by dividing the diameter by two, squaring the result, and multiplying the result by pi, as shown in the diagram.

## 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.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).

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.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.The ″dough density number″ is the number that represents the density of the dough.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.

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.

## 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. Activated yeast and warm water at 105 degrees Fahrenheit are combined and allowed to bloom for 15 minutes before continuing.
2. In a separate large mixing bowl, whisk together the flour, salt, and sugar until the ingredients are thoroughly combined.
3. Using a stand mixer fitted with the dough hook attachment, combine half of the bloomed yeast water and half of the flour
4. beat until well combined.
5. Before adding the remaining water and 3 tbsp of olive oil, combine the ingredients for 2 minutes on low speed.
6. For an additional 5 minutes, or until the mixture comes together, continue to mix on medium speed.
7. Allow the dough to rest at room temperature for 45 minutes before shaping. The consistency of the mixture should be similar to that of traditional sour dough.
8. Combine 1/2 cup high protein flour or enough flour to allow the dough to separate cleanly from the mixing machine and the dough attachment in a stand mixer fitted with a dough attachment.
9. Sprinkle liberally with flour on a clean counter and your hands before beginning to remove the mixture from its bowl.
10. Weight the dough using a kitchen scale to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for a big 16 inch pizza
11. form the dough into cleanly formed dough balls and set them gently in a plastic container with cornflour
12. repeat with remaining dough balls.
13. Set aside for 1 hour or until the dough has doubled in size
14. carefully reshape the dough into a clean dough ball and place it back into the plastic container filled with corn flour.
15. Then cover with a lid and place in the refrigerator for at least 12 hours or up to 30 hours. When ready to use, simply remove from the refrigerator for 10 minutes to allow the dough to come to room temperature before creating your favorite custom hand craft pizza recipe. Using your favorite custom hand craft pizza recipe is easy with this dough.

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

#### Stuffed Mozzarella Arancini

Michael TurnerFebruary 4, 2020OlivinaTaproomstuffed mozzarella, Family Reserve NextOlivinaTaproomstuffed mozzarella, 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

## 2011 July: Dough Doctor

From what I’ve heard, it’s possible to figure out how many pounds of dough you’ll need for any given size of pizza.Could you perhaps explain how this is accomplished?A: It is the usage of our old acquaintance ″pi″ to compute the surface area of a circle, and then the use of that number to produce a dough density value, that you are referring to.It may appear to be difficult to understand, but it isn’t.

Here’s how it’s done in the proper manner.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.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).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.

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.The ″dough density number″ is the number that represents the density of the dough.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.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.
• In summary, the following dough weights will be required to manufacture our 12-inch (11-ounce), 14-inch (15-ounce), and 16-inch pizza crusts: 12-inch (11-ounce), 14-inch (15-ounce), and 16-inch (16-ounce) (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 5 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.

• In order to get the appropriate amount of sauce to utilize on our 14-inch pizza, we just multiply 153.86 times the sauce density value.
• To make our 14-inch pizza, we’ll need 153.86 multiplied by 0.0442321 (or 6.80-ounces of sauce).
• We know that the 16-inch pizza has a surface area of 200.96 square inches since it is 16 inches in diameter.
• As a result, all we have to do is multiply this number by the sauce density factor, which comes out to 200.96 times 0.0442321 or 8.88 ounces of sauce for our 16-inch pizza.
• 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).

Let us suppose that we discovered that six ounces of cheese worked nicely in our application.Six ounces divided by 113.04 is 0.0530785 ounces of cheese per square inch of surface area of the cheese board.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 determine the amount of cheese to put on our 14-inch pizza, multiply this figure by the cheese density value.
• 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 get the amount of cheese to use on our 16-inch pizza, multiply the number of slices by the cheese density figure.
• For example, 200.96 x 0.0530785 = 10.66 ounces of cheese should be used on our 16-inch pizza.
• 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.
• It is more predictable to bake your pizzas in a deck or conveyor oven, and you will have more cost control over your various size ranges, which can’t hurt in these economy.

Toby Lehmann works as a director of the Manhattan, Kansas-based American Institu