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.

  • Azzu@lemm.ee
    1·
    10 months ago

    Ignore me please, I have nothing productive to say - I’m just honestly a bit confused why you’d think you would not increase all ingredients of the dough if you want more dough. And how you have to ask how to scale it from X pizza area to Y pizza area. This all just seems so basic and common sense to me. Where did you fail when figuring this out yourself? Or did you not even try and went straight to asking?

    I know this sounds mocking or something, but I’m actually genuinely curious