Pizza Dough

Begger

Ok,  back to FOOD.
I've got the small, 13" or so BGE stone and have experimented.   Chef where wife works gave her a pre-weighed blob of dough which was pretty right for that stone.    Like the DUMMY I AM, I didn't weigh it before cooking and afterward, too late.  

2 Questions:
How much do YOUR dough balls weigh for what size pizza?  
Anybody use their Bread Machine?    Mine has a 2lb and a 1 1/2lb recipe, and one day I'll make a BUNCH and prepackage.

I'm also looking for a 20" PEEL for the Really Big Stone so I can make some PIZZA!   The 21"er should work wonders.  

CPARKTX

I happened to weigh the dough balls for the pizzas I cooked tonight...350. Just right for think crust and my pizza stone. Makes fairly small pies but on my Large with the setup I have I don't think I could do any larger. 

Skiddymarker

Ratio we’ve always used is 3 parts flour to 2 parts water. For a 13” pan crust pie this is 300g flour, 200g water. The salt and yeast is pretty much negligible so I’m thinking the weight is around 500g. Guess that would be just over a pound. 

Begger

1lb = 454 grams, so about 1.1 lb. or 1lb 1.6 ounces.  

If I tried to feed even 8 persons with a 13" stone, I'd be there for HOURS.  At roughly 20 minutes per pie, I'm not being funny.  
The 21" stone will get the job done for 8 persons in 2 MAYBE 3 pies.   That's an hour cook time with a hot one every 20 minutes or so.  

I've located some BIG Pizza Peels at commerical restaurant supply houses.   

stemc33

I used to use my bread machine until somebody posted a YouTube video on the forum showing how to make it by hand and resting/proofing or whatever you call it in the fridge. It's easier than pulling out the bread machine and the dough is so much better when it's sat for a day or two in the refrigerator. Now I just need a scale and someone to share a good recipe with me. For now I just put some flour, water, yeast, sugar, olive oil, and salt in a bowl and hope for the best.