What size dough ball is everyone using to make what size pizza? I have been using 1 pounders and have found that to be easiest when shaping the crust by hand. I've been making about 14" crusts with them. Problem is I've had more than a few disasters with them because they seem to stick more & are harder to get in & out of the oven. So I cut the balls in half. Easy to handle in & out of the oven once shaped but not heavy enough to shape by hand... have to resort to a rolling pin. And, this makes about a 10" pizza... a little small or my liking. What's the largest sized pizza that some of you seasoned pizza chefs around here can handle without a prob??? ... I'm willing to practice!
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