If a recipe calls for enough dough to make 4 pizzas, but I only want to make 2, do I just cut the flour, water, salt, and yeast in half? Or is it not that easy. Thank you.
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It’s that easy. Divide by 2. -
I don't know the answer to your question, BUT, when I decided to increase the volume of my (Kenji's) Sicilian dough by 25% because it was struggling to fill the half sheet pan, I increased each ingredient by 25% and it came out perfect.Comment
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Good to know, thank you. I figured the flour, water, and salt you would half, but wasn't sure if you'd do the same with the yeast.Comment
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Right off the top of my head I think you need to ensure that the hydration is the right percentage of the gross. I don't think simply halving or doubling accomplishes that. I'm half way through a martini so I don't math so good in my head, but I can talk out of my butt with alacrity, if not accuracy.Last edited by CaptainMike; November 16, 2019, 08:15 PM.Comment
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You can just cut everything in half, or you can easily freeze the extra dough for another day. If you decide to do that, portion the dough, rub a little oil on the extra, put in individual zipper bags and freeze. Do try to get all the air out though.Comment
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