Re: dough reduction help

Quote from: OhioGuy on June 19, 2024, 09:34:45 AMI think that dough weight is pretty consistent with the area. I worked for a local chain and the weight of a 12″ pizza was 15-16 oz. Other mom & pop pizzas places 12″ pizzas are similar.
I’m just trying to figure the dry ingredient measurements to get me approx 70 oz of dough.

I’m curious – Did you ever determine how much water is needed to recreate your grandparents’ recipe?