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.

  • xtr0n@sh.itjust.works
    0·
    10 months ago

    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.

    • FuglyDuck@lemmy.worldEnglish
      1·
      10 months ago

      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.)