dough ball sizes and weights for common bread shapes?
I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far.
14" pizza, thin crust, NYC style: 450g
14" pizza, medium "american" crust style: 540g
Personal (plate-sized) pizza: 175g (thin) - 250g (thicker)
Regular free-form loaf (boule) of sourdough: 1000g
Small free-form loaf (boule): 750g
"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), light lean bread: 800g
"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), heavier multigrain bread or sourdough: 1100g
12" hoagie/sandwich roll: 227g
Standard baguette: 340g
Home oven baguette: 200-250g
Large pretzel: 160g
6"/7" hoagie/sandwich roll: 113g
Burger & hot dog buns: 92g
Small soft dinner roll: 48g
Feel free to comment or add other recommended values.