Risposte rapide
Direct answers
- How do I scale pizza dough for a different pan size?
- Use the area ratio: new dough = original dough × (new pan area / original pan area). For round pans: area = π × radius². For rectangular pans: area = length × width. Example: scaling from a 28cm round (area 616cm²) to a 32cm round (area 804cm²) → multiply dough by 804/616 = 1.305.
- How much dough do I need per cm² of pan?
- Standard Italian guidelines: Napoletana (28–32cm round) 0.5–0.7g/cm² → 250–280g per pizza. Pizza in teglia (30×40cm) 0.7–1.0g/cm² → 840–1,200g per tray. Pizza in pala (thin, long): 0.4–0.6g/cm². These are starting points — adjust based on desired thickness.
- Why can't I just multiply the recipe by a fixed factor?
- Pan area doesn't scale linearly with diameter or dimensions. Doubling a pan's diameter quadruples its area. A 32cm pan is not twice as big as a 16cm pan — it has four times the area. The surface area formula is the only accurate way to scale dough between different pan sizes.
- What is a standard Italian teglia size?
- The standard Italian pizza al taglio tray (teglia professionale) is 30×40cm or 40×60cm. Home baking trays are typically 30×40cm or 25×35cm. Many Italian home recipes assume a 30×40cm standard tray (area 1,200cm²). Always measure your actual tray, as sizes vary between manufacturers.
- Can I convert a round pizza to a rectangular pan?
- Yes — the calculator handles round-to-round, round-to-rectangle and rectangle-to-rectangle conversions. A Napoletana recipe designed for a 30cm round (706cm²) scaled to a 30×40cm teglia (1,200cm²) needs 1,200/706 = 1.70× the dough quantity.
- Does the hydration change when I scale?
- No. All baker's percentages (hydration, salt, yeast, oil) remain the same. Only the absolute quantities change proportionally. If you use 62% hydration for a 28cm round, you still use 62% hydration for the scaled 32cm version — only the total flour and water weights increase.
Quick answers
Frequently Asked Questions
How do I scale pizza dough for a different pan size?
Use the area ratio: new dough = original dough × (new pan area / original pan area). For round pans: area = π × radius². For rectangular pans: area = length × width. Example: scaling from a 28cm round (area 616cm²) to a 32cm round (area 804cm²) → multiply dough by 804/616 = 1.305.
How much dough do I need per cm² of pan?
Standard Italian guidelines: Napoletana (28–32cm round) 0.5–0.7g/cm² → 250–280g per pizza. Pizza in teglia (30×40cm) 0.7–1.0g/cm² → 840–1,200g per tray. Pizza in pala (thin, long): 0.4–0.6g/cm². These are starting points — adjust based on desired thickness.
Why can't I just multiply the recipe by a fixed factor?
Pan area doesn't scale linearly with diameter or dimensions. Doubling a pan's diameter quadruples its area. A 32cm pan is not twice as big as a 16cm pan — it has four times the area. The surface area formula is the only accurate way to scale dough between different pan sizes.
What is a standard Italian teglia size?
The standard Italian pizza al taglio tray (teglia professionale) is 30×40cm or 40×60cm. Home baking trays are typically 30×40cm or 25×35cm. Many Italian home recipes assume a 30×40cm standard tray (area 1,200cm²). Always measure your actual tray, as sizes vary between manufacturers.
Can I convert a round pizza to a rectangular pan?
Yes — the calculator handles round-to-round, round-to-rectangle and rectangle-to-rectangle conversions. A Napoletana recipe designed for a 30cm round (706cm²) scaled to a 30×40cm teglia (1,200cm²) needs 1,200/706 = 1.70× the dough quantity.
Does the hydration change when I scale?
No. All baker's percentages (hydration, salt, yeast, oil) remain the same. Only the absolute quantities change proportionally. If you use 62% hydration for a 28cm round, you still use 62% hydration for the scaled 32cm version — only the total flour and water weights increase.