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Cutting a pizza dough recipe in half

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    Cutting a pizza dough recipe in half

    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.

    #2
    It’s that easy. Divide by 2.

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      #3
      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.

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        #4
        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.

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          #5
          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.

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          • Smoking77
            Smoking77 commented
            Editing a comment
            Well, I'll be making the dough after 4 bourbons, so I don't think exact measurements are gonna happen anyway...

          • FireMan
            FireMan commented
            Editing a comment
            You talk funny after a martini also. 🕶

          #6
          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.

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            #7

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