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Weight of pizza dough balls? - Forno Bravo Forum: The Wood-Fired Oven Community


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Weight of pizza dough balls?

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  • Weight of pizza dough balls?

    Hi, I was hoping someone could help me out as to the appropriate weight you're looking for when making dough balls. I.e. how much would a 10", 12" and 14" weigh on the scale?

    Any help would be awesome.


  • #2
    Re: Weight of pizza dough balls?

    I usually make a batch based on 6 balls, each weighing 240 grams. Each one can can be 10-14 inches in diameter depending on how thick you like them.

    'hope that helps some...


    • #3
      Re: Weight of pizza dough balls?

      I use 280 for 14" with a big crust, 300-310 for 16" thin crust NY style.


      • #4
        Re: Weight of pizza dough balls?

        When I first started making pizza I used 200g balls to make a 10" as it was much easier to handle the dough without making holes in it. Now that I have more practice I use 250g balls for a 12 to 14"

        Deficio est nusquam tamen vicis ut satus iterum
        (Failure is nothing but the opportunity to start again)


        • #5
          Re: Weight of pizza dough balls?

          I weigh mine but never measure the formed crust. Depending on the number of people, the type of toppings, and whether it will be an appetizer pizza or more of an entree, they vary from 250g to 325g



          • #6
            Re: Weight of pizza dough balls?

            270g for me!
            / Rossco


            • #7
              Re: Weight of pizza dough balls?

              250 ish (9 oz.) That was the size recommended at the Forno Bravo open house and it works for us. Easy to handle at that size.
              Last edited by Les; 02-11-2011, 02:53 PM.
              Check out my pictures here:

              If at first you don't succeed... Skydiving isn't for you.


              • #8
                Re: Weight of pizza dough balls?

                Some of this will be a factor of how good you can stretch dough.... I bet mine are heavier.. I stink at that.
                My oven (for now):


                • #9
                  Re: Weight of pizza dough balls?

                  500 grams of flour at 64% hydration makes four 203 gram balls. That's what I use.
                  My geodesic oven project: part 1, part 2


                  • #10
                    Re: Weight of pizza dough balls?

                    I run around 208 for a 10-11 inch.


                    • #11
                      Re: Weight of pizza dough balls?

                      I use either a 225g or 250g ball..10 to 12", depending on how thin you get it..


                      • #12
                        Re: Weight of pizza dough balls?

                        My understanding is 200g makes about a 10" pizza.
                        Keeping that ratio the same for other sizes (square inchs)
                        10" = 200g (78.5 sq in)
                        12" = 288g (113 sq in)
                        14" = 392g (154 sq in)
                        16" = 512g (201 sq in)

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