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  • Saluki
    started a topic Single Pizza Recipe

    Single Pizza Recipe

    Evening all,

    I'm looking at firing up my first pizza in the next couple days and had some question for the experts.

    I have both the Caputo 00 and the Gluten Free Flour for one of my kids.

    I was looking at making 3 dough balls of the regular and only one of the gluten free. My question is are there any suggestions for recipes based on a 'per pizza' equation and also a 'per pizza, per diameter'?

    Any pointers? 9" too small, 10" too small for a personal size?

    I was thinking if I was smart enough and had the knowledge of creating an Excel sheet that you could make your selections, ie, Number of pizzas, size of pizzas, hydration, etc and it would spit out how much of each ingredient. I'm not sure if this makes sense coming from my brain to the computer but if there is anyone that could lend some advice I would appreciate it.

    Thanks

    https://community.fornobravo.com/for...estern-pompeii
    Slab was poured last Fall, oven construction has now began, hopefully finish by this Fall.

  • JRPizza
    replied
    I do similar to Steellearning, except I usually make a half batch using 500g flour, 325 water, 11 salt and 4 yeast. This amount is at the low end of what my stand mixer will mix and knead, and I get 3 crusts at about 278 grams. I find that if frozen the dough will thaw and produce a nice crust if I don't leave it in the freezer more than a few weeks. More than that I seems to get freezer burn and or does not raise well after thawed. With that size of a ball I make a ~12" pizza with a 1/2 to 3/4 inch raised edge and fairly thin in the middle. We tend to load up the pies and even with the very thin middle the dough will hold all the toppings and not "fail" sliding in and out of the oven.

    Leave a comment:


  • Steellearning
    replied
    Originally posted by Saluki View Post


    What size pizza does a 270g dough ball get you?
    About 10 - 12 inches, depending on how thin you make your crust. Give it a try and see. When I started I used 250 gram dough balls, then I went up to 270 which I felt was easier to handle. Now I use 320 gram dough balls. I'm still learning this stuff myself and getting the dough just right is the hardest when it comes to making pizzas.
    Why not just make the full batch and refrigerate what you don't use or cook 6 pizzas so you can enjoy pizza for lunch the next day? Also accidents can happen and it's nice to have some backup dough

    Leave a comment:


  • Saluki
    replied
    Originally posted by Steellearning View Post

    I've never made just one or two dough balls. Since I buy flour in 1 kg bags and I try to keep things simple so for a 60% hydration dough I use 1000 grams of flour, 600 grams of water, one pk of dry yeast and 2 teaspoons of salt. I should weigh my salt but I don't trust my scale for such small amounts. That gives me about 1600 grams of dough if I divide that by 6 that gives me around 270 grams of dough for each ball.
    Dividing all the wet and dry ingredients by 6 should give the same results if I just wanted to make one.

    What size pizza does a 270g dough ball get you?

    Leave a comment:


  • Steellearning
    replied
    Originally posted by Saluki View Post
    Thats pretty close to what I was talking about. How big a dough ball do you need for a 9", 10". etc?

    Do you just follow the recommended % of salt/yeast?

    Is this a personal preference?

    Thanks
    I've never made just one or two dough balls. Since I buy flour in 1 kg bags and I try to keep things simple so for a 60% hydration dough I use 1000 grams of flour, 600 grams of water, one pk of dry yeast and 2 teaspoons of salt. I should weigh my salt but I don't trust my scale for such small amounts. That gives me about 1600 grams of dough if I divide that by 6 that gives me around 270 grams of dough for each ball.
    Dividing all the wet and dry ingredients by 6 should give the same results if I just wanted to make one.

    Leave a comment:


  • Saluki
    replied
    Thats pretty close to what I was talking about. How big a dough ball do you need for a 9", 10". etc?

    Do you just follow the recommended % of salt/yeast?

    Is this a personal preference?

    Thanks

    Leave a comment:


  • Steellearning
    replied
    Maybe this will help?
    http://www.pizzamaking.com/dough-calculator.html

    Leave a comment:

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