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