How much flour would I need for an XL pizza?
How much flour would I need for an XL pizza?
I'm trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.
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I don’t know how much flour you’d need but you should definitely increase the other ingredients by the same proportion as the flour. If you have a recipe you like for an M inch pizza and you want an N inch pizza you should be able to scale all the ingredients up proportionately by calculating the area of an M inch circle and an N inch circle. But bear in mind that rolling out a ginormous pizza and moving it around is difficult (I’d definitely use a pan rather than trying to get an 18” or larger pizza to slide off of a peel onto a stone). And make sure your oven is big enough.
for the record, you also need to consider the height. [height] * pi * [radius]^2 = v.
it should also be noted that two 6 inch pizzas are smaller by area and volume than an otherwise similar 10 inch pizza (the combined area of 2 6 inch pizzas are 226.19 in^2, verses 314.15 in^2 for a 10 inch.)
If we're just trying to make a proportional change, then the area formula is all you need, since we can assume the height should be roughly the same between them.
It really should be a simple calculation. In fact, you don't even need pi, since that's a common factor. All you need is the ratio between diameters squared.
If you want to go from 12" to 16" recipes, you take (16/12)^2 ~= 1.8
So just multiply all the amounts by that factor and it should be about right. If it's not, adjust it a bit for next time.
Good point. I prefer working with tau anyhow- 2 pi is always better than one,
(Sorry sorry, couldn’t a resist a math and food pun,)