Garvinque 874 Posted December 15, 2016 Share Posted December 15, 2016 What is the dough weight for an 10 inch and 12 inch thin crust New York style pizza? Quote Link to post Share on other sites
ckreef 19,936 Posted December 15, 2016 Share Posted December 15, 2016 I think that is going to be a hard question to answer. 4 oz of dough A might not stretch out the same as 4 oz of dough B. Way to many variables to account for. This is probably a trial and error situation for your exact dough recipe. Take the dough recipe you use and divide into 2 balls and see what you get. You should be able to use that as a baseline. Garvinque 1 Quote Link to post Share on other sites
ATXguy 25 Posted January 25, 2017 Share Posted January 25, 2017 Using the recipe I like for NY style pizza, my weight in grams for the dough as stretched out for a NY style pizza per square inch comes to about 2.25g/sq. in., so assuming your idea of a NY style Pizza dough thickness is about the same as mine, this is the chart I came up with so that I can approximate the weight of dough I need to make the size pizza I want: AREA DIAMETER DOUGH WEIGHT DENSITY 78 sq in area 10" pizza 176g dough @ 2.25g/sq. in. 95 sq in area 11" pizza 213g dough @ 2.25g/sq. in. 113 sq in area 12" pizza 254g dough @ 2.25g/sq. in. 132 sq in area 13" pizza 298g dough @ 2.25g/sq. in. 153 sq in area 14" pizza 344g dough @ 2.25g/sq. in. 176 sq in area 15" pizza 396g dough @ 2.25g/sq. in. 201 sq in area 16" pizza 452g dough @ 2.25g/sq. in. 222 sq in area 17" pizza 500g dough @ 2.25g/sq. in. 254 sq in area 18" pizza 571g dough @ 2.25g/sq. in. 283 sq in area 19" pizza 637g dough @ 2.25g/sq. in. 314 sq in area 20" pizza 706g dough @ 2.25g/sq. in. My NY style dough: 153 grams 00 flour (1 cup plus 1 tablespoon)153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)8 grams fine sea salt (1 teaspoon)2 grams active dry yeast (3/4 teaspoon)4 grams extra-virgin olive oil (1 teaspoon) Baker's percents: 65.3 % Hydration .65 % Yeast 2.6 % Salt 1.3 % Oil This is a picture of the last pizza I made with this recipe at about 14" size before cooking on the Big Joe Garvinque and Ben S 2 Quote Link to post Share on other sites
Garvinque 874 Posted January 25, 2017 Author Share Posted January 25, 2017 3 hours ago, ATXguy said: Using the recipe I like for NY style pizza, my weight in grams for the dough as stretched out for a NY style pizza per square inch comes to about 2.25g/sq. in., so assuming your idea of a NY style Pizza dough thickness is about the same as mine, this is the chart I came up with so that I can approximate the weight of dough I need to make the size pizza I want: AREA DIAMETER DOUGH WEIGHT DENSITY 78 sq in area 10" pizza 176g dough @ 2.25g/sq. in. 95 sq in area 11" pizza 213g dough @ 2.25g/sq. in. 113 sq in area 12" pizza 254g dough @ 2.25g/sq. in. 132 sq in area 13" pizza 298g dough @ 2.25g/sq. in. 153 sq in area 14" pizza 344g dough @ 2.25g/sq. in. 176 sq in area 15" pizza 396g dough @ 2.25g/sq. in. 201 sq in area 16" pizza 452g dough @ 2.25g/sq. in. 222 sq in area 17" pizza 500g dough @ 2.25g/sq. in. 254 sq in area 18" pizza 571g dough @ 2.25g/sq. in. 283 sq in area 19" pizza 637g dough @ 2.25g/sq. in. 314 sq in area 20" pizza 706g dough @ 2.25g/sq. in. My NY style dough: 153 grams 00 flour (1 cup plus 1 tablespoon)153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)8 grams fine sea salt (1 teaspoon)2 grams active dry yeast (3/4 teaspoon)4 grams extra-virgin olive oil (1 teaspoon) Baker's percents: 65.3 % Hydration .65 % Yeast 2.6 % Salt 1.3 % Oil This is a picture of the last pizza I made with this recipe at about 14" size before cooking on the Big Joe Thank you very much for all the info! Thunder77 1 Quote Link to post Share on other sites
ATXguy 25 Posted January 25, 2017 Share Posted January 25, 2017 No problem! I forgot to mention the 200 g of water in the dough recipe I use, so the batch of dough comes out to a bit over 500g total dough weight, so I can make 1 17" pizza, or 2 12" pizzas roughly with it. Garvinque 1 Quote Link to post Share on other sites
Mindflux 231 Posted February 21, 2017 Share Posted February 21, 2017 On 1/25/2017 at 11:47 AM, ATXguy said: Using the recipe I like for NY style pizza, my weight in grams for the dough as stretched out for a NY style pizza per square inch comes to about 2.25g/sq. in., so assuming your idea of a NY style Pizza dough thickness is about the same as mine, this is the chart I came up with so that I can approximate the weight of dough I need to make the size pizza I want: AREA DIAMETER DOUGH WEIGHT DENSITY 78 sq in area 10" pizza 176g dough @ 2.25g/sq. in. 95 sq in area 11" pizza 213g dough @ 2.25g/sq. in. 113 sq in area 12" pizza 254g dough @ 2.25g/sq. in. 132 sq in area 13" pizza 298g dough @ 2.25g/sq. in. 153 sq in area 14" pizza 344g dough @ 2.25g/sq. in. 176 sq in area 15" pizza 396g dough @ 2.25g/sq. in. 201 sq in area 16" pizza 452g dough @ 2.25g/sq. in. 222 sq in area 17" pizza 500g dough @ 2.25g/sq. in. 254 sq in area 18" pizza 571g dough @ 2.25g/sq. in. 283 sq in area 19" pizza 637g dough @ 2.25g/sq. in. 314 sq in area 20" pizza 706g dough @ 2.25g/sq. in. My NY style dough: 153 grams 00 flour (1 cup plus 1 tablespoon)153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)8 grams fine sea salt (1 teaspoon)2 grams active dry yeast (3/4 teaspoon)4 grams extra-virgin olive oil (1 teaspoon) Baker's percents: 65.3 % Hydration .65 % Yeast 2.6 % Salt 1.3 % Oil Hrm. I use this recipe: http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html When split in 3 it gives approximately a 380 gram dough ball (3x). I find I can't stretch it past 12 to maybe MAYBE 13" if I'm extremely patient and careful or it'll tear. By your account I should be able to get a 15" pie out of that, but I just can't do it. *Edit: Even Kenji himself says that should go 12-14"... so I guess I'm not too far off target: http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-how-to-make-great-new-york-style-pizza.html Hello from North of Austin. Quote Link to post Share on other sites
packer01 160 Posted February 22, 2017 Share Posted February 22, 2017 If you have an apple device (iOS) you can get a program called zacal from the App Store. It is free and does exactly what you need. Takes a bit of trial and error to get used to it but once you do it is great. Quote Link to post Share on other sites
landscaper 718 Posted February 22, 2017 Share Posted February 22, 2017 12 hours ago, Mindflux said: I find I can't stretch it past 12 to maybe MAYBE 13" if I'm extremely patient and careful or it'll tear I struggled and fought with my dough for a long time until I got serious and tried to learn everything I could. I could never figure out how people made it look so easy. Its all in what you know about dough. You haven't built up enough gluten structure if this is your problem. Also a good dough will be very easy to stretch. It will almost stretch itself. I had the same problems when starting out. The biggest thing to learn is what the dough should look like and feel like. What temp to start stretching and how long to let it rest before stretching etc. Once I learned that, stretching dough is a piece of cake. It literally stretches itself. I shoot for 350g for dough weight on a 14 pie. Quote Link to post Share on other sites
Mindflux 231 Posted February 22, 2017 Share Posted February 22, 2017 3 hours ago, landscaper said: I struggled and fought with my dough for a long time until I got serious and tried to learn everything I could. I could never figure out how people made it look so easy. Its all in what you know about dough. You haven't built up enough gluten structure if this is your problem. Also a good dough will be very easy to stretch. It will almost stretch itself. I had the same problems when starting out. The biggest thing to learn is what the dough should look like and feel like. What temp to start stretching and how long to let it rest before stretching etc. Once I learned that, stretching dough is a piece of cake. It literally stretches itself. I shoot for 350g for dough weight on a 14 pie. The dough gets plenty of kneading, if not by mixer then by food processor. It always passes the window pane test.... I think I'm just pounding it too thin in spots as I stretch. Quote Link to post Share on other sites
landscaper 718 Posted February 22, 2017 Share Posted February 22, 2017 You shouldn't have to pound it. If everything is made right and at proper temp, than just the act of pressing on it very gently will make it take its shape. When you pick it up it, it will want to stretch out almost under its own weight. It will have almost no pull back when working it. If you have to work it to hard than its not ready or too cold. I used to fight like heck trying to get it shaped, now its easy peasy. Quote Link to post Share on other sites
Mindflux 231 Posted February 22, 2017 Share Posted February 22, 2017 12 minutes ago, landscaper said: You shouldn't have to pound it. If everything is made right and at proper temp, than just the act of pressing on it very gently will make it take its shape. When you pick it up it, it will want to stretch out almost under its own weight. It will have almost no pull back when working it. If you have to work it to hard than its not ready or too cold. I used to fight like heck trying to get it shaped, now its easy peasy. The act of pressing it out is called 'pounding/punching down the dough' .. it's not a literal pounding. It stretches easy (and doesn't retract) but if I try to push it too far I usually get tears near the crust rim where I (probably) spend the most time pressing down to get that nice rim. Quote Link to post Share on other sites
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