Cast iron skillet pizza question


Has anyone tried one of these in a 10" skillet. My gut reaction is to simply scale the dough weight down based on what the reduction in area is between a 12" and 10" skillet, but just wanted to see if there was a reason that would throw something off that I hadn't thought of.

Mark S.
posted almost 4 years ago

Save 0

Mark,

You probably know this, but the math in the initial response that was posted (and it looks like the person who posted it deleted it) reflected a pretty common miscalculation of the size of a dough ball. The reduction in size of the dough ball going from a 12 to 10 inch pizza would be closer to 30%, rather than 17%. Raj explained this in another post; it's because area is a square function.

To your question, though, I almost always find myself thinking about Tony's theory of pizza relativity. The thickness of the skillet might be different, you might prefer a slightly thinner crust on a smaller skillet pizza, and so on. So you should just keep experimenting and when the pizza isn't exactly what you'd hoped for, don't call it a failure, call it a learning experience.

Adam Sachs
posted almost 4 years ago


Yea, I figured I could always adjust to taste once I've made it, but figured I'd check to make sure there wasn't something odd I couldn't think of to take into consideration.

And I can do the math to adjust. Take the area of both size skillets, and figure out the ratio. Then use the same ratio for the dough ball. I also noted in a search that Raj seemed to like it a bit better with a smaller amount of dough than called for in the book, so I would probably err in that direction.

Thanks for the help.

Mark S.
posted almost 4 years ago


Hi Mark,

I have a 10" and 12" cast iron skillet. I took the amount called for and scaled accordingly. Whenever I make a calculation like this, I think of it as "grams per square inch". That is, I take the weight of the dough used for a 12" skillet and divide by the area (pi * radius * radius). This gives us grams per square inch.

Once we have grams per square inch, you can simply find the area of the smaller pan and multiply by the grams per square inch value calculated.

Also, as you mentioned, I err on the side of less dough, so after scaling, I reduce the amount slightly. I don't remember the amount of the top of my head.

Raj

Thumb raji
Raj Irukulla admin
posted almost 4 years ago


Sign In to reply to this post