Re: too many lou malnati’s recipes

Quote from: Garvey on January 24, 2025, 01:35:55 PMWelcome to the forum!

It’s gonna take some math-ing at this point, so you first need to know what size overall dough ball you want and then use the bakers’ percentages to divide.

Some people like a real breadbomb monster thick crust.  I like a much thinner one, which, IMO, is truer to my experience at Malnati’s.  The size of your dough ball depends on the size of pan you have.  Here is what I would use:

• 12″: 400-440g is the sweet spot.  First timers might want to use 440g b/c it’s more forgiving to have that extra 10% to work with.  (Some people go really wild with like 700g, which I’m not gonna do)
• 14″: 550-600g
• 10″: 275-305g
• 9″: 230-250g
• 8′: 200-220g

Now add up all the % from your formula above, and you’ve got 168.75%

• Divide your desired total dough ball weight by 1.6875, and that gives you the flour total.
• Using the flour total, then calculate each ingredien…