Pizza Dough: Ounces Per Pan

The amount of dough used for a pan pizza depends on the size of the pizza and the thickness of the crust. For instance, a 12-inch pizza will require about 255 grams or 285 grams of dough, while a 10-inch pizza may use 220 grams or 400 grams. A small 9-inch pizza may use 8 ounces of dough, while a medium 12-inch pizza may use 15 ounces, and a large 16-inch pizza may use 27 ounces. The dough weight can also depend on the type of pizza, such as Neapolitan or deep-dish.

A 12-inch pizza requires 255-285 grams of dough

A 12-inch pizza typically requires 255-285 grams of dough. This measurement is important for achieving the desired crust thickness and ensuring the pizza bakes evenly. The amount of dough can be adjusted slightly depending on personal preference and the type of pizza being made, such as a thick or thin crust.

Calculating Dough Requirements

To determine the amount of dough needed for a 12-inch pizza, you can calculate the surface area of the pizza using the formula Pi x R-squared (π x radius²). For a 12-inch pizza, the surface area is 113.04 square inches. As a general rule, you can use 1 ounce of dough per inch of diameter for pizzas up to 16 inches. For a 12-inch pizza, this would equate to approximately 12 ounces of dough.

Adjusting for Crust Thickness

However, if you prefer a thin crust, you may use less dough. For a thin-crust 12-inch pizza, 225 grams of dough is usually sufficient. On the other hand, deep-dish pizzas require a larger amount of dough due to their thicker crusts. The weight of the dough can also be influenced by the type of flour used and the desired rise, as different flours have varying protein contents, affecting the formation of gluten, which gives the dough stretch and structure.

Baking the Perfect Pizza

When it comes to baking, a hot oven, preferably at a temperature of around 550°F (290°C), will produce a crisp, golden crust. Using a cast-iron pan or a pizza stone can also contribute to a crisp, golden-brown bottom. Additionally, allowing the dough to rest and rise before shaping and topping it is crucial for developing flavour and texture.

The dough weight can be calculated using the formula Pi X R squared

The weight of pizza dough depends on the size of the pizza. Typically, the weight of pizza dough ranges between 200 and 280 grams. For a home oven, 250 grams is a good size.

The formula for calculating the surface area of a pizza is Pi X R squared, where R is the radius of the pizza. This formula can be used to calculate the amount of dough needed for a pizza of a specific size.

For example, let's consider a 10-inch pizza. The radius of the pizza is 5 inches (half of the diameter). Using the formula, we can calculate the surface area as follows:

Pi X R^2 = 3.14 X 5^2 = 3.14 X 25 = 78.5 square inches

Now, let's say we want to use 1 ounce of dough per square inch of the pizza. To calculate the total weight of the dough needed, we multiply the surface area by the desired weight per square inch:

5 square inches X 1 ounce = 78.5 ounces

So, for a 10-inch pizza, we would need 78.5 ounces of dough.

Similarly, we can calculate the weight of dough needed for other pizza sizes. For a 12-inch pizza:

Pi X R^2 = 3.14 X 6^2 = 3.14 X 36 = 113.04 square inches

Using 1 ounce of dough per square inch:

04 square inches X 1 ounce = 113.04 ounces

So, for a 12-inch pizza, we would need approximately 113 ounces of dough.

For a 16-inch pizza:

Pi X R^2 = 3.14 X 8^2 = 3.14 X 64 = 200.96 square inches

96 square inches X 1 ounce = 200.96 ounces

So, for a 16-inch pizza, we would need approximately 201 ounces of dough.

By using the formula Pi X R squared to calculate the surface area of the pizza and then multiplying by the desired weight of dough per square inch, we can determine the total weight of dough needed for a pizza of a specific size.

A thick crust pizza requires more dough

A thick crust pizza is a delicious, hearty meal, but it does require more dough than a thin crust pizza. The reason for this is simple: a thick crust needs more dough to support its structure and create that satisfyingly chewy texture.

The amount of dough you need will depend on the size of your pizza and the thickness of your crust. For a thick crust, you'll generally need more dough, especially if you're making a larger pizza. As a general rule of thumb, you can use 1 ounce of dough per inch of pizza diameter for any size up to 16 inches. So, for a 12-inch pizza, you'd need 12 ounces of dough.

Shaping the Dough

When shaping your dough, it's important to use your hands instead of a rolling pin, especially for a thick crust. This is because a rolling pin can compress the dough too much, leading to a denser, less airy crust. By using your hands, you can gently stretch and shape the dough, maintaining those important air bubbles that give the crust its texture.

The Rising Process

For a thick crust, the rising process is crucial. This is when the gluten in the dough relaxes, making it more pliable and stretchy. Without this step, your dough may not be able to stretch enough to form a thick crust. The dough should be allowed to rise at least once, but preferably twice, for the best results.

Toppings and Baking

A thick crust can support a heavier load of toppings, so feel free to load up on your favorites! When it comes to baking, a thick crust pizza will need a little longer in the oven than a thin crust. Bake at a high temperature, around 450-550 degrees Fahrenheit, for 11-15 minutes, or until the crust is golden brown.

Storing and Reusing Dough

If you have any leftover dough, you can store it in the fridge for up to 2 weeks or freeze it for up to 3 months. When you're ready to use it again, simply thaw it in the refrigerator overnight, then bring it to room temperature and allow it to rise again before shaping and baking.

The dough weight will also depend on the type of pizza, e.g. Chicago-style deep-dish

The weight of the dough will depend on the type of pizza you are making. For instance, if you are making a pan pizza, you will need a thick and crispy crust that is golden on the bottom but puffy and soft under the layers of sauce and mozzarella. For this, you will need to use a cast-iron pan and a long, slow rise to develop maximum flavour and chewiness in the crust.

The dough weight will also depend on the size of the pizza. For instance, if you are making a 12-inch pizza, you will need to calculate the surface area using Pi X R squared as the formula for finding the surface area. This will give you 113.04 square inches. You can then divide the dough scaling weight by the surface area to get the dough loading per square inch of surface area. This will be the same for all your pizzas for consistency in baking and appearance.

If you are making a Chicago-style deep-dish pizza, you will need a dough that is thick and robust enough to support a heavy load of toppings. This means you will need a dough weight that is on the heavier side. A good rule of thumb is to use 1 ounce of dough per inch of diameter for any size up to 16 inches. So, for a 12-inch pizza, you would use 12 ounces of dough.

Another factor that will affect the dough weight is the type of flour you are using. If you are using a high-gluten flour, you may need to use more dough to get the desired thickness and chewiness. The humidity and temperature of the environment can also affect the dough weight, as higher humidity can make the dough more sticky and difficult to work with, while higher temperatures can cause the dough to rise more quickly.

In general, it is best to experiment with different dough weights and formulas to find what works best for your specific pizza type and size. This may involve some trial and error, but it will be worth it to get the perfect pizza!

The dough should be covered and left to rise for several hours

The dough rising, or proofing, stage is an essential step in the pizza-making process. This is when the dough develops its flavour and the crust its chewiness. Leaving the dough to rise for several hours also helps to create a strong gluten network, which is what allows the dough to stretch without breaking and creates an open, airy crumb structure.

During the rising stage, the dough should be covered to keep the surface from drying out. A wet towel or plastic wrap can be used for this. Using a damp towel will require re-dampening in very dry climates, so plastic wrap may be a more convenient option. The dough can also be placed in a large stock pot and covered with a lid, or stored in a sealed container in the refrigerator.

If you are using a wet towel, it is important to ensure that it does not stick to the dough, as this can cause issues when it comes to stretching the dough later. If you are using plastic wrap, it is a good idea to spray it with oil first to prevent sticking.

The rising time will depend on the temperature of your room. In a hot kitchen, the dough may overproof after just 8 hours, whereas in cooler temperatures, it may take longer than 24 hours to rise sufficiently.

Frequently asked questions