The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How much dough in weigth do you use for a Pizza.

dbazuin's picture
dbazuin

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.

 

 

suave's picture
suave

250 g or so.

tortie-tabby's picture
tortie-tabby

Behold the all-powerful pizza calculator for all your pizza-ly desires. It's worked really well for me in the past.

Songoku's picture
Songoku

I use around 320 g. It's pretty thin.

albacore's picture
albacore

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

The Roadside Pie King's picture
The Roadside Pi...

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

The Roadside Pie King's picture
The Roadside Pi...

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

dbazuin's picture
dbazuin

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. 

dbazuin's picture
dbazuin

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.