Re: right weight for dough balls at varying pizza sizes

As Peter and Craig have already mentioned, it is best to use the thickness factor for this calculation.

I have recently published a dough calculator that allows for an easy calculation of the required amount of dough based on the TF and size of the pizza. It can be found here: https://www.pizzablab.com/calculators/pizza-dough-calculator/

For NY, I recommend starting with a TF of 0.09. You can then make adjustments according to your preference (thicker/thinner).

Yuval,

Do you mind if I add a link to your dough calculator to the thread at https://www.pizzamaking.com/forum/index.php?topic=59104.msg592940#msg592940?

Peter