The Pizza Therapy Forum and Pasta Therapy Forum

[Dragonborn]

I'm going to try Albert's dough out. a few questions.

I have read put my stone on the bottom rack no wait middle no bottom.
( I'm so confused) I use a conventional oven that I can get to 550f.

ok next for a 14 inch pizza and a 16 inch how much should the dough ball weigh. that might have been one of my mistakes before. for 16 I was using 16 oz maybe that was to little and the crust was to thin. Well I thank you all for you time and thanks for this GREAT site.

DB(Mike)

[pizza]

Great questions.

With one stone, I always put it on the bottom rack. But the middle would work out just as well.

As far as how much dough you should use, that is a matter of taste. For my dough recipe, I get 3 or 4 very thin pizzas.

If I want a thicker crust, I cut the dough in half and only make 2.

I wish you well in all of your pizza adventures.

Please let us know how you make out.

albert
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[dfandreatta]

For what my opinion is worth, I always use the center rack, whether baking on a stone (which I do very infrequently) or when I do a deep-dish pizza (for which I use a 10" springform pan - not to be confused with a Maidenform). I am a charcoal-grilled pizza maniac - not too many of mine go in the oven, although I have been doing more of the deep-dish ones - less stress there because you're not having to deal with the declining heat issues of the grill, and I have really perfected a deep-dish white pizza recipe that is not quite "to die for" but..... no, it IS to die for!

As for the amount of dough to use, I have never used weight. The recipes I use are based on volume of flour, in "cups" and I figure everything around that. From what I have read about dough and baking, the weight or volume of flour is the basis for the amount of other ingredients, including water, yeast, salt, etc. but if you want to go that way, it isn't difficult to convert the recipe, in fact, there are web sites that have tables where you just put the numbers in and it will calculate it for you.

Albert's comments about thicker/thinner crust - and his famous dough recipe - have always been right on for me. I experiment with minor changes. Of late, I have been using a deep-dish dough recipe (it basically substitutes some corn meal for some flour) for "regular" pizza because I like the way it turns out.

Serious bakers use a percentage system where each ingredient is expressed in a percentage. Me? I just want good pizza. I find what works and write it down so I can do it again. And again. And again....

Hope that helps.
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"Papa Don"
Apollo Beach, Florida