Deep Dish Math

Written By Alberto DeCicco

As I’m sure you’ve seen, the Deep Dish recipes are live and roaring! They’re also based on a 14” diameter pan, so just in case you have a different size here are the adjusted recipes. Write it down or open another tab and then just follow the steps in the recipe to make your pizza. Values rounded for simplicity. Math baby!

10” Pan

  • 260g All purpose flour

  • 143g Cold water

  • 3g Active dry yeast

  • 8g Salt

  • 25g Unsalted butter (about 4 tablespoons)

  • Unsalted butter for buttering the pan

  • Pecorino Romano for dusting the pan

12” Pan

  • 375g All purpose flour

  • 206g Cold water

  • 4g Active dry yeast

  • 12g Salt

  • 37g Unsalted butter (about 4 tablespoons)

  • Unsalted butter for buttering the pan

  • Pecorino Romano for dusting the pan

16” Pan
This might not fit in a residential oven, but just in case…

  • 667g All purpose flour

  • 367g Cold water

  • 7g Active dry yeast

  • 20g Salt

  • 65g Unsalted butter (about 4 tablespoons)

  • Unsalted butter for buttering the pan

  • Pecorino Romano for dusting the pan

Being able to ratio and make adjustments like this is yet another reason why dough recipes should always be measured by weight. So please, just buy a scale. It’s worth it.

Alberto DeCicco

Specializing in all things pizza.

http://www.forzapizza.com
Previous

Pizza for the Front Line
Next

An Ode to Stuffed Pizza