Dec 12, 2018 · Pizza is a favorite food for many around the world. The addicting combination of delicious crust, sweet tomato sauce and salty mozzarella cheese is sure to please even the pickiest of eaters.
A: The best way to calculate dough, sauce and cheese amounts for any size and pizza is to use the formula for finding the surface area of a circle, which is Pi x R squared. With Pi at 3.14 and R being one-half of the diameter, all you need to do is to square the radius (multiply it times itself) and then multiply that by 3.14.

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Welcome to DoughDoctor.com . Tom "The Dough Doctor" Lehmann has over 40 years of expert baking experience and knowledge. Here at DoughDoctor.com we have compiled a plethora of information about pizza dough and pizza making, including how-to videos, audio interviews with Tom Lehmann, as well as recipes, articles, and questions answered by the "Dough Doc".
When you find the dough weight that gives you the pizza that YOU want, make a note of the dough weight. Now, calculate the surface area of the size of experimental pizza. Divide the weight of dough that worked best for you by the surface area of the pizza.

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There is a lot of kebabbed meat – shaslik – and pizza-like bread covered in thick melted cheese … that alone is worth the trip. We went to a wine bar which was promptly invaded by a horde of small wine growers of the sort who still make wine in large pots sunk in the ground, and give it very minimal attention.
Here is what I mean, if you calculate the surface area of each of your pizza sizes (12" 113 sq.in. ; 14" 154 sq.in. ; 16" 201 sq.in.) then divide the weight of cheese used by the surface area (sq. in./square inches) you will find the weight of cheese used per square inch.

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Lehmann Pizza Dough Calculator. Hey everyone I was browsing around looking for some cool pizza dough recipes when I came across this little gadget called the Lehmann Pizza Calculator. It looks like an incredible simple way to calculate your pizza dough recipes, you input percentages of ingredients, such as oil, sugar, and water as well as the ...
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The pizza was true New York style %% iih a fla% orcd crust and just the right amount of olive oil needed to blend the flavors of tihe pizza toppings. IFvcr thing was so good I made my parents take me back the next nighl. The waitress recommended the Chef Anthonym's special Calzone. I can say that it was truly the best Calzone I ever had.

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Let’s say you were making a thin crust pizza, and you found that 10 ounces of dough gave you the 12-inch pizza you were looking for. Here’s the math; 10 ounces divided by 113.04 = 0.0884642 ounce of dough per square inch of pan surface area. To calculate the amount of dough needed for each of your other sizes, all you need to do is to ...
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Oct 23, 2017 · To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. This calculator can be used use thickness factor of .075-.1, 3% salt, 61% hydration, 0.5% yeast, 1% sugar, 1% oil
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Every step is very well explained. He also talks about the sauce, cheese and toppings. Try to read as much of the thread or the forum if you'd like to learn more. I used the forum's Lehmann calculator to make Dave's recipe equivalent to 3 13-inch dough balls with a thickness factor of 11. The amounts I used to accomplish this are as follow ...

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Pizza Crust. By Tom Lehmann (a.k.a. "The Dough Doctor") Director, Bakery Assistance The American Institute of Baking . DOUGH INGREDIENTS : VOLUME (Single Pizza) WEIGHT (Single Pizza) WEIGHT (Bulk Quantity) BAKER'S PERCENT: INGREDIENT: 2 cups: 263 grams: 25.0 pounds: 100%: High gluten flour: 3/4 cup: 166 grams: 15 - 16 pounds: 58 - 65%: Water: 3 ...
When you find the dough weight that gives you the pizza that YOU want, make a note of the dough weight. Now, calculate the surface area of the size of experimental pizza. Divide the weight of dough that worked best for you by the surface area of the pizza.

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