Weight of pizza dough balls?

[Explosive Joe]

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.

[vintagemx0]

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...

[Tscarborough]

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

[Alter ego]

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"

[RTflorida]

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

[heliman]

270g for me!

[Les]

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.

[Tman1]

Some of this will be a factor of how good you can stretch dough.... I bet mine are heavier.. I stink at that.

[dmun]

500 grams of flour at 64% hydration makes four 203 gram balls. That's what I use.

[Stan]

I run around 208 for a 10-11 inch.