I thought I would make the Sicilian pizza dough in the book today, so I have made the dough in The Pizza Bible. Looking around the internet, I have seen "Sicilian pizza pans" from 12" square to 17" square, so obviously one man's Sicilian pizza will take more or less dough than another.

I have a few small stainless steel roasting pans that are 10 1/2" x 15 x 1 3/4", or about 157.5 sq. in. I have scads of 1/2 sheet pans (12 x 17 x 3/4") The dough in the book calls for 990 gm of dough (35 oz.). Does anyone have any suggestion for how much dough I would need for either of these size pans? Conversely, what size pan is recommended for the 990 gm of dough? (Tony, if you read this, what size pan did you intend this recipe to use?) Also, since I have not made one before, how high should the sides of the pan be?

Thanks

Ken K

Thanks, Raj. I knew that if anyone would have broken it down to dough/sq. in. it would be you. I appreciate it.

- Ken almost 4 years agoDated post I know but im finally trying this out- so basically if I have a 12x16 which in total is about 880grams - I would follow the recipe for 990grams and just cut 100 grams when i weight out my dough ?

- Salvatore about 2 years ago