new in business-have 2 boys doing doughs have read most of your articles-question in we are making 14-16-20 inch pies what should we scale our dough balls at for each size pan best article i could get info on that was (fall 2002) expanding from 16 to 18 inch dough

can you help vlpzjr@verizon.net

Our 12" is 14 oz 16" is 26 oz for a traditional ( thinner)

Some 14" could be 19oz

thick 12" is 16.30oz while the 16" is 29oz

It is always hard to say what ones dough weight should be without knowing exactly what is desired. I would suggest starting with your 12-inch pan and testing dough weights of 14 to 16-ounces. Allow the dough to rise in the pan for about an hour, then dress and bake. After baking, decide what dough weight gave you the product that your customer has the greatest expectations for. Here’s the fun part:

Find the surface area of the 12-inch pan. Remember: Pi X Radius squared.

So, 3.14 X 36 = 113 square inches. Divide the weight of dough that you liked best in that 12-inch pan by 113. Lets say you liked 15-ounces of dough, so 15 divided by 113 = 0.1327433-ounce of dough per square inch of pan surface area.

Now, lets go to that 14-inch pan. The surface area for this pan is 3.14 X 49 = 153.86 (call it 154 square inches. So, 154 X 0.1327433 =20.442-ounces of dough for your 14-inch pan. Call it 20 or 21-ounces.

For the 16-inch pan we do the same thing. 3.14 X 64 = 200.96 (call it 201 square inches.

So, 201 X 0.1327433 = 26.68-ounces (call it 27-ounces).

Now, all of your sizes have similar dough densities and will bake in a similar manner, by the way, you can use this same procedure for figuring the amounts of ingredients to use on each of the different sizes, this way the only difference willl be in the size of the pizza.

Tom Lehmann/The Dough Doctor