May 18, 2020 - 9:36am
How much dough in weigth do you use for a Pizza.
I like a pizza with a thin crust and the size I am planning to make is 30 cm/12”.
I will be using sourdough.
I like a pizza with a thin crust and the size I am planning to make is 30 cm/12”.
I will be using sourdough.
250 g or so.
Behold the all-powerful pizza calculator for all your pizza-ly desires. It's worked really well for me in the past.
I use around 320 g. It's pretty thin.
The Lehmann calculator needs Flash - now a distant memory for most of us (fortunately).
For a 12" pizza napoletana, the normal dough weight is 250g.
Lance
This is a way cool pizza calculator, based off the Lehmann model. It still works a peach! I love the list of addable ingredients and the print feature! Using it makes me feel like a mad scientist!
https://pizza-dough-calculator.herokuapp.com/calculator
This is a way cool pizza calculator, based off the Lehmann model. It still works a peach! I love the list of addable ingredients and the print feature! Using it makes me feel like a mad scientist!
https://pizza-dough-calculator.herokuapp.com/calculator
Thanks everone for the feedback.
I like a realy thin crusty pizza so I am going for 250 but maybe make a bit more dough just in case I need it.
That calculator looks nice.
My plan is to make dough with a small percentage active starter about 4,5% and let it ferment for 24 for ours like I do with my pitta’s
My first attempt with pitta was 4% and this was to low the second was 5% and it was ready in 19 ours so my next try 4,5%.
I can always rest it a few ours in the fridge before baking.
Thanks everone for the feedback.
I like a realy thin crusty pizza so I am going for 250 but maybe make a bit more dough just in case I need it.
That calculator looks nice.
My plan is to make dough with a small percentage active starter about 4,5% and let it ferment for 24 for ours like I do with my pitta’s
My first attempt with pitta was 4% and this was to low the second was 5% and it was ready in 19 ours so my next try 4,5%.
I can always rest it a few ours in the fridge before baking.