Size of pan for Sicilian pizza? amount of dough "per square inch"?


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

Ken K.
posted about 2 years ago

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Whenever I scale my recipes, the metric I use is dough/sq. inch. For the Sicilian recipe, you'll want 4.58 grams/sq. in. Here are the specific amounts for 12" x 12" and 12" x 18" pans:

12" x 12" = 659 grams
12" x 18" = 990 grams.

Get a one-inch deep pan. The other thing here is get the heaviest pan you can. Go for steel pans that are very thick. These pans should hold their shape, and not warp (like thin cookie pans) when they get hot. Allied Metal makes absolutely amazing pans.

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Raj Irukulla admin
posted about 2 years ago

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

- Ken   about 2 years ago

Dated 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   5 months ago


I also use a "thickness factor" calculation. L x W x TF= dough weight in ounces. For Sicilian I think the general rule is a thickness factor of .12 to .16 or so.

Chuck W.
posted about 2 years ago

Thanks, and thanks for your other replies today, as well.

- Ken   about 2 years ago

Wow, that's a handy little formula. using a .16 thickness factor, you end up within 4 grams of the gram/sq in metric I use. Thanks for sharing it. I'm not used to thinking in ounces, but this is pretty useful.

- Raj   about 2 years ago


Works for round pies too. Radius x radius x 3.14 x TF= dough weight. For a thin round pie I use .06-.09 for a thickness factor.

Chuck W.
posted about 2 years ago

Yes, that works nicely. L x W x 3.14 x 30 = dough weight in grams. For a 13" pizza that means the dough would weigh between 240 gm for a TF of .06 and 360 for a TF of .09. I had been using 360 gm. How were the Thickness Factors originally calculated? Just empirically? I made myself a little Excel file already for reference.

- Ken   about 2 years ago


I saw the thickness factors a long time ago but can't remember where. Just something i have scribbled on a note.

Chuck W.
posted about 2 years ago


This calculator comes in really handy for square/rectangular pies. Just plug the pan size in, the desired TF and your formula and you're all set.

http://www.pizzamaking.com/dough-calculator.html

Medium screen shot 2015 03 29 at 2.19.13 pm

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Mike K.
posted about 2 years ago


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