#1  
Old 02-10-2011, 06:40 AM
Serf
 
Join Date: Jan 2011
Location: Canada
Posts: 1
Default 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.

Thanks.
Reply With Quote
  #2  
Old 02-10-2011, 07:56 PM
Apprentice
 
Join Date: Apr 2009
Location: Portland, Oregon
Posts: 122
Default 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...
Reply With Quote
  #3  
Old 02-10-2011, 08:15 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,040
Default Re: Weight of pizza dough balls?

I use 280 for 14" with a big crust, 300-310 for 16" thin crust NY style.
Reply With Quote
  #4  
Old 02-10-2011, 08:18 PM
Alter ego's Avatar
Apprentice
 
Join Date: Aug 2009
Location: Newcastle, Australia
Posts: 188
Default 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"
__________________
Paul

Deficio est nusquam tamen vicis ut satus iterum
(Failure is nothing but the opportunity to start again)
Reply With Quote
  #5  
Old 02-10-2011, 10:00 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default 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

RT
Reply With Quote
  #6  
Old 02-11-2011, 12:51 PM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Weight of pizza dough balls?

270g for me!
__________________
/ Rossco
Reply With Quote
  #7  
Old 02-11-2011, 01:22 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,838
Default 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.
__________________
Check out my pictures here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


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

Last edited by Les; 02-11-2011 at 01:53 PM.
Reply With Quote
  #8  
Old 02-11-2011, 01:24 PM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default 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):

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 02-12-2011, 06:50 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default 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:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #10  
Old 02-12-2011, 07:30 AM
Laborer
 
Join Date: Mar 2009
Location: Tallahassee, FL
Posts: 89
Default Re: Weight of pizza dough balls?

I run around 208 for a 10-11 inch.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pizza Dough with Sourdough starter blacknoir Pizza 15 04-16-2011 12:06 PM
Weber Genesis with Pizza Que Stone Project w/PICS cerreta Pizza Stone Baking 20 04-12-2010 06:29 PM
Premade Pizza dough Humdis Pizza 11 05-23-2009 07:17 AM
Interesting phenomenon using a New York Style Pizza dough ngd1029 Pizza Stone Baking 20 09-15-2008 03:05 PM
Leftover Pizza Dough as Preferment? rberg02 Pizza 12 08-22-2007 03:07 PM


All times are GMT -7. The time now is 12:07 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC