How much dough are you all using for a 16 inch NY Style pizza?
How much dough are you all using for a 16 inch NY Style pizza?
by brogo340
15 Comments
Outrageous_Pop1913
14oz for a medium thick pie.
Quackcook
280 grams.
pongpaktecha
Back when I worked in pizza we used 24 oz balls
sonicjesus
13oz seems to be my magic number but I make the outer crust thin.
LazyAnonBoner
Depends on the dough mix, but 400-450g for a thinner pie
Hawkeye2011
We do a New Haven style pies and our balls our 425g
FantomPhox97
About 315g
J_Kenji_Lopez-Alt
Wow, the range of responses on this thread!
Personally I use 300 grams for a 13-inch which would scale up to about 500g (17.5 ounces) for a 16-inch.
For a Midwest thin-crust style I use 325g (11.5 oz) for a 16-inch. That comes out cracker thin.
Boring-Blacksmith508
200 grams or under for a pizza with thin crust
brogo340
I’m new to the 16 inch pizza game – usually make around 12 inch pizzas. For now I’m using 450 grams, but it’s getting a bit TOO thin for my liking. Really interesting to see all of your takes on this.
d2mightyduck
The formula for dough weight (in oz) =pie x radius (in) x radius x thickness factor
Here is a general guideline on thickness factor by pizza style
Thin crust (general): 0.10
NY “street” or “slice” style crust: 0.085-0.10
“Elite” NY crust thickness: 0.065-0.085
Medium crust (general): 0.11 Thick crust (general): 0.12-0.13
Neapolitan 2 crust: 0.095-0.11 (for home oven applications)
Thin “crispy” cracker-type crust: 0.05-0.08
Thin “tender” cracker-type crust: 0.09-0.10
American style: 0.12-0.14
Chicago deep-dish style: 0.11-0.135
Sicilian style: 0.12-0.13 (however, I have seen as high as 0.15)
mrjabrony
15-16 oz dough for a pizza with a diameter of 14-15 in, mine look very similar to OP’s pic. Some crust, not super thick in the middle, but not cracker thin
Been using Chris Bianco’s recipe from Food and Wine lately
Hyla_trophe
I regularly make 16″ NY style (street slice style) and use a 480g (17 oz.) dough ball.
I actually measure ingredients to add up to 500g and then due to some water evaporation during mixing/ kneading and then some bowl residue, end up with 480g.
Youcansayim
18 oz dough ball
grackrite
For a 16-inch pie, I’m using a dough ball of about 450ish grams.
15 Comments
14oz for a medium thick pie.
280 grams.
Back when I worked in pizza we used 24 oz balls
13oz seems to be my magic number but I make the outer crust thin.
Depends on the dough mix, but 400-450g for a thinner pie
We do a New Haven style pies and our balls our 425g
About 315g
Wow, the range of responses on this thread!
Personally I use 300 grams for a 13-inch which would scale up to about 500g (17.5 ounces) for a 16-inch.
For a Midwest thin-crust style I use 325g (11.5 oz) for a 16-inch. That comes out cracker thin.
200 grams or under for a pizza with thin crust
I’m new to the 16 inch pizza game – usually make around 12 inch pizzas. For now I’m using 450 grams, but it’s getting a bit TOO thin for my liking. Really interesting to see all of your takes on this.
The formula for dough weight (in oz) =pie x radius (in) x radius x thickness factor
Here is a general guideline on thickness factor by pizza style
Thin crust (general): 0.10
NY “street” or “slice” style crust: 0.085-0.10
“Elite” NY crust thickness: 0.065-0.085
Medium crust (general): 0.11
Thick crust (general): 0.12-0.13
Neapolitan 1 crust: 0.07-0.08 (for high-temperature applications)
Neapolitan 2 crust: 0.095-0.11 (for home oven applications)
Thin “crispy” cracker-type crust: 0.05-0.08
Thin “tender” cracker-type crust: 0.09-0.10
American style: 0.12-0.14
Chicago deep-dish style: 0.11-0.135
Sicilian style: 0.12-0.13 (however, I have seen as high as 0.15)
15-16 oz dough for a pizza with a diameter of 14-15 in, mine look very similar to OP’s pic. Some crust, not super thick in the middle, but not cracker thin
Been using Chris Bianco’s recipe from Food and Wine lately
I regularly make 16″ NY style (street slice style) and use a 480g (17 oz.) dough ball.
I actually measure ingredients to add up to 500g and then due to some water evaporation during mixing/ kneading and then some bowl residue, end up with 480g.
18 oz dough ball
For a 16-inch pie, I’m using a dough ball of about 450ish grams.