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.

  • Lvxferre
    3•11 months ago

    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.)

    @[email protected]’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:

    • 1kg flour
    • 600ml water
    • 50g fresh yeast, or 25g of dry yeast
    • 15g salt
    • 20g sugar
    • 80g oil