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.
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!
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.