I still need some serious work on my stretching. Some areas get way too thin where other areas are still thick. But what dough size should I be using? I'm up to 550g total. But my dough balls seem so much bigger than others when I look at online vids. They're gigantic.
Made these 2 last night. Maybe a tough over cooked but really like putting sauce on top. Sadly, my daughter always demands white pizza.
by Valuable-Dog490
5 Comments
I typically use 430; started out at 450. 550 would not be to my taste.
Keep stretching!
Mine are about 440g and that’s just about right.
450 grams would make a nice thinner crust pizza. You are getting there though.
The shop where I used to work used 14 oz. which is about 400g
I recently did a batch of 530g dough balls, while it got to the size I wanted to it’s a lot of dough for a 16 inch pie and they easily could push to the 17-18in range. I will take it down to 480-500g
However, I did find the extra dough does help the bottom more consistent with less of those thing spots. And it could also be you are leaving too much in the crust and not enough dough for the center while you’re stretching. For example, I typically leave a 1-1.25 inches for the crust when I initially start flattening the dough from the center outwards (which may even be a little too much); But you could look into that, because the dough has to go somewhere.
Regardless you have some great looking pies.