Pizza Dough 2-24-18
Pick a size (any size will do). Personally, I like to work with a 12-inch pizza, or something close to it. Next, calculate the surface area using Pi X R squared as our formula for finding the surface area. Let’s say our size selection includes 10-inch, 12-inch and 16-inch pizzas. Here’s the math;
10-inch: 3.14 X 25 = 78.5 square inches
12-inch: 3.14 X 36 = 113.04 square inches
16-inch: 3.14 X 64 = 200.96 square inches.
Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches. Add or subtract dough weight until you are satisfied with the finished pizza. Now we’re ready to break out the calculator again. Divide the dough weight by the surface area of the pan, disk, or screen you made your pizza(s) on. This will give you the dough loading per square inch of pan surface. Let’s say you were making a thin crust pizza, and you found that 10 ounces of dough gave you the 12-inch pizza you were looking for. Here’s the math;
10 ounces divided by 113.04 = 0.0884642 ounce of dough per square inch of pan surface area. To calculate the amount of dough needed for each of your other sizes, all you need to do is to multiply this number (0.0884642) by the surface area of each of your other pan sizes.
Here’s the math;
10-inch: 78.5 square inches X 0.0884642 = 6.9444-ounces (7-ounces)
16-inch: 200.96 square inches X 0.0884642 = 17.777-ounces (17.75-ounces).
You can use this for calculating any size and type of pizza. The main advantage of using this procedure is that now all of your pizzas will have a similar amount of dough under them, only the size (diameter) will vary. This means that if you are using an air impingement oven or some other type of conveyor oven, all of your pizzas, with similar toppings, will have a similar baking time regardless of size (within reason). This will make setting up your conveyor oven(s) a lot easier.
- 1
Ingredients
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon kosher salt
- Extra-virgin olive oil
- 3 cups 00 flour, plus more for dusting
Preparation
Step 1
Directions
Watch how to make this recipe.
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
Recipe courtesy of Tyler Florence
CATEGORIES:
Pizza
Baking
Italian
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