So I was making pizza again yesterday and although I was pleased with how it turned out, I’m still nowhere close to stretching a 12” pizza 😅 I googled it and seemed like the general consensus was 250g for a 12” (which is the weight I used for this pie).
Another problem I have is stretching the dough so thin in an attempt to get it to size, that it’s almost impossible to shoot the pizza into the oven, I’m guessing this is because the sauce cheese is weighing it down? As the peel is well floured/completely dry.
However after watching a lot of videos it seems like there’s always a final stretch on the peel before going into the oven so maybe I’m trying to stretch it too thin initially?
Any tips for a beginner? I’m thinking of next time using 280/300g.
by Hot-Communication244
15 Comments
I’m going for 270-280g (3x or 6x 275g ideally) for 12-13″ pizza
I usually do 250-260g and ~ 72% hydration.
How you prepare the dough definitely has an effect on this. I do 12-24h bulk ferment at room temp (usually make 1000-1500g batch) and then 12-24 balled at room temp, though for the 24h I usually pop it in the fridge after 12h and take it out about an hour before bake.
Cold dough does not stretch as well.
New dough does not stretch as well.
My sweet spot has been around 300-315 personally
I like around 250g depends on how thick you like your pizza. I like mine thin base, bit of crust
I do 250g
I have 250 grams about right.
I go for one ounce under the inches. So 12” is 11oz.
450 grams for pan pizza I use
I have been making 12″ pizzas with 250/260gr dough balls sometimes, but the dough needs to be very extensible and not have too much elasticity.
Also, stretching technique need to be accurate, as you may end up with parts overstretched and parts under stretched . It takes a lot of practice, so don’t get obsessed over it and try with heavier dough balls, you’ll get the slowly.
Also need to consider leaving less crust if you want to get to that size with smaller dough balls. If the dough has fermented properly, the crust will raise even if you press it down. In your pizza, looks like this factor plays a big role as you tend to leave a little more crust (not a criticism, it’s personal preference). Play with this too.
Looks great still. What kind of cheese do you use?
I went from 300, to 270, to 250. 250 is perfect for the size of my pizza oven.
I personally use 280g for a 12inch pizza.
I feel in 250 it’s too thing and I fear it might tear or stick to the peel.
Even I keep wondering how people make neapolitan pizza 12inch with 220g dough balls.
12oz. I usually do 1 oz per inch
https://preview.redd.it/ctwem62cdlbe1.jpeg?width=1170&format=pjpg&auto=webp&s=c6a47523139d8a7122380a45537785ae9fb773a9
I found this online. Hope that helps
230-250g are my dough ball sizes for this