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.
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.
I usually calculate 125g of flour (1 cup) per “average adult”. Multiply that by the amount of people who you’re expected to feed with a XL pizza. (I never ate from those American pizza chains, and pizza sizes vary too much - like, a 40cm Sicilian will use way more flour than a 40cm tonda.)
@jordanlund@lemmy.world’s 16 inches (40cm) recipe says two cups. From some quick maths it fits well my experience - I usually use 250g of flour for a pizza that goes on a 40-something cm stone.
And yes, you need to scale both yeast and salt. For reference my typical dough uses: