Pizza is one of the world’s most beloved foods, and for good reason. Its crispy crust, gooey cheese, and endless topping options make it the perfect meal for any occasion. While ordering pizza from your favorite pizzeria is always an option, making your own pizza from scratch can be a fun and rewarding experience. One of the most important aspects of making pizza from scratch is getting the dough right.
For a thin crust pizza you want to use 1 ounce of dough per inch, so for a 12-inch pizza you need 12 ounces of dough. If you want a medium-thick crust, use about 1.5 to 2 ounces of dough per inch of pizza diameter. So, for a 12-inch pizza, you’ll need around 18 to 24 ounces of dough.
In this article, we’ll explore the exact numbers you need to know when it comes to making pizza dough for a 12-inch pizza. We’ll cover topics such as how much dough you need, what type of flour you should use, how to measure it correctly, and dough hydration. By the end of this article, you’ll have all the information you need to make a delicious homemade 12-inch pizza with the perfect crust.
How Different Types of Flour Affect Pizza Dough Weight
The weight of the dough is given by two things, the flour and the water. And while there is only one type of water that you can use, the same can’t be said about flour.
Flour is separated into different categories using a rating system. One problem with the rating system is that it’s not uniform worldwide, a lot of countries have their own, including the US, and Italy, as well as France and Germany. Here is the rating system, with the different names each country has for the flour types, and what that actually means.
| Ash Content | Protein | US | Italian | French | German |
| 0.4% | 9% | Pastry Flour | 00 | 45 | 405 |
| 0.5% | 11% | All-Purpose Flour | 0 | 55 | 550 |
| 0.8% | 14% | High Gluten Flour | 1 | 80 | 812 |
| 1% | 15% | First Clear Flour | 2 | 110 | 1050 |
| 1.5% | 13% | Whole Wheat Flour | Faina Integrale | 150 | 1700 |
In the US you will most likely see the US grading system, but it’s not uncommon to see flour that is marketed towards pizza makers labeled as 00 instead of pastry flour. And keep in mind that if a recipe tells you to use 00 flour, you can use Pastry Flour, as it’s the same thing.
But regardless of what system you are using to rate the flour, you have to know that there are differences between a flour rated 00 and another rated 0. The biggest one is how fine the flour is 00 being the finest one of them all.
How fine the flour is ground will have a huge effect on how much water it can absorb and what texture the pizza will have, and how much the dough will weigh.
Another big important difference is the protein content. The table that I showed you contains the average, a flour marked 00 can have up to 15% protein. When making pizza you want to use flour with at least 13% protein. The amount of protein a four can greatly influence how much water the flour can absorb.
And one final thing to keep in mind about flour is that not all flour brands are the same, even if they are both marked as 00. Different companies have different sources for their wheat, so the final product will be different. So make sure to check the nutritional table on the flour, and not pick the first one that is marked as 00, or as Pastry Flour.
And unless the recipe calls for a certain type of flour, you should use Pastry flour, or 00. As this is the best flour for pizza. If you use a different type of flour, you might end up with, more or less dough than you need.
How To Measure Flour For Pizza Dough
The flour you use for pizza dough is one of the most critical ingredients in the recipe. Using the right amount of flour can ensure your dough has the perfect texture and consistency. However, measuring flour can be tricky, and using too much or too little can affect the outcome of your pizza dough. Here are some tips on how to measure flour for pizza dough.
The most accurate way to measure flour is by weight. Using a digital kitchen scale can ensure you’re using the exact amount of flour needed for the recipe. If you don’t have a kitchen scale, you can use the spoon and level method. This method involves using a spoon to scoop flour into a measuring cup and then using a straight edge to level the flour with the top of the measuring cup.
It’s essential to avoid using a measuring cup to scoop flour directly from the container as this can lead to using too much flour. Additionally, you should avoid packing the flour into the measuring cup as this can also result in using too much flour. Sifting the flour can also ensure it’s evenly distributed and prevent any lumps from forming in the dough.
Dough Hydration
Dough hydration refers to the amount of water in a dough recipe relative to the amount of flour. This ratio is expressed as a percentage and can have a significant impact on the final weight of the dough. The hydration level of dough can affect the texture, rise, and overall quality of the final product. Here’s how dough hydration influences weight.
The higher the hydration level, the lighter the pizza will be. This is because the water in the dough creates steam during baking, which causes the dough to rise and expand. The more water in the dough, the more steam will be created, resulting in a lighter final product. On the other hand, lower hydration levels will result in a denser, heavier dough. This is because there is less water to create steam, resulting in less rise during baking.
It’s essential to note that the ideal hydration level for dough can vary depending on the type of bread or pizza you’re making. For example, pizza dough typically has a hydration level between 60-65%, while sourdough bread may have a hydration level of 75-80%. Experimenting with different hydration levels can help you achieve the perfect texture and rise for your desired recipe.
Dough hydration can also affect the handling of the dough. Higher hydration levels can make the dough stickier and more difficult to work with. However, they can also result in a more open crumb and softer texture. Lower hydration levels can make the dough easier to handle but can also result in a denser texture and less rise.
Dough hydration is a critical factor that can influence the weight, texture, and overall quality of your bread or pizza. Higher hydration levels will result in a lighter, more open crumb, while lower hydration levels will result in a denser, heavier dough. Experimenting with different hydration levels can help you achieve the perfect texture and rise for your desired recipe.
Final Thoughts
Making pizza dough from scratch can seem daunting, but it’s a great way to achieve a customized pizza that’s tailored to your preferences. By using the right amount of dough and understanding how dough hydration can influence weight and texture, you can create a delicious pizza with the perfect crust.
Measuring flour accurately and using the right amount of water is crucial when making pizza dough. Using a kitchen scale or the spoon and level method can ensure you’re using the correct amount of flour, while understanding the impact of dough hydration on the final product can help you achieve the desired texture and rise.
Remember, making pizza dough is a process that requires patience and practice. Don’t be discouraged if your first attempt doesn’t turn out perfectly. By following these tips and experimenting with different techniques and ingredients, you’ll be on your way to making delicious homemade pizza in no time.