When making pizza at home, one of the most important factors is getting the dough just right. For a 16 inch pizza, the dough must be stretched out thin enough to cover the large surface area, while still being thick enough to hold up under the weight of sauce and toppings. Determining the right amount of dough to use for a 16 inch pizza can ensure the crust has the perfect crispy-on-the-bottom, chewy-in-the-middle texture.
What Size Pizza Pan Should Be Used?
The first step in figuring out dough weight for a 16 inch pizza is to make sure you have a pizza pan, pizza screen or pizza stone that is appropriately sized. Most standard home oven pizza stones or pans are 14 inches. While it’s possible to stretch and shape dough out 2 inches past the edges of a 14 inch pan, for best results, having a pan sized for the finished pizza is ideal.
Metal 16 inch pizza pans are readily available at restaurant and pizza supply stores. A 16 inch round pizza stone can also be purchased. If baking pizza directly on the oven rack, be sure to check that the oven dimensions allow room for a 16 inch pizza.
Basic Formula for Pizza Dough Weight
There are a variety of pizza dough recipes that can be used for a 16 inch pizza. From neopolitan style to deep dish to thin crust, ingredients and ratios vary. However, a standard formula for calculating pizza dough weight is:
- 0.1 to 0.2 ounces of dough per square inch of pizza
For a 16 inch pizza:
- Pi x radius squared = area of the pizza. Pi is approximately 3.14.
- Radius of a 16 inch pizza is 8 inches (diameter 16 inches divided by 2)
- So area of pizza is approximately 3.14 x 8 inches x 8 inches = 200 square inches
- Using 0.1 ounces dough per square inch, 200 square inches x 0.1 ounces = 20 ounces dough ball weight
- Using 0.2 ounces dough per square inch, 200 square inches x 0.2 ounces = 40 ounces dough ball weight
Therefore, the basic formula shows the dough ball for a 16 inch pizza should weigh between 20-40 ounces or 1.25-2.5 pounds.
Preferred Dough Weight for 16 Inch Pizzas
Within that 20-40 ounce basic guideline, the most common and preferred weight for a 16 inch pizza dough is 24-28 ounces, or 1.5-1.75 pounds.
This allows for a thinner, crispier crust while still having enough thickness to support the toppings. A dough ball in the 1.5-1.75 pound range stretched over a 16 inch pan or stone will be approximately 1/8 to 1/4 inch thick.
Benefits of 24-28 Ounces of Dough for 16 Inch Pizza
- Thin enough for crispy texture on outside, soft and chewy on inside
- Prevents a doughy, undercooked texture in the middle
- Sturdy enough to hold sauce and toppings without falling apart or becoming soggy
- Allows for easier stretching and handling compared to larger dough balls
- Bakes evenly and thoroughly in standard home ovens
Dough Weight Adjustments Based on Style
While 24-28 ounces will work for most 16 inch pizza styles, here are some adjustments that can be made if wanting a thicker or thinner crust:
Thicker Crust/Pan Pizza – 30-34 Ounces
- Allows for a doughier, softer crust with more air pockets
- Prevents a dense, dry texture on thicker pan pizzas
- Thicker crust requires slightly longer bake time
Thin Crust – 20-22 Ounces
- Forms an ultra thin and crispy crust
- Lower dough weight prevents doughy texture
- Can bake faster and crispier than thicker crusts
- May need pan or stone preheated at high temp for best results
Neapolitan Style – 18-20 Ounces
- Traditional neopolitan crusts are stretched very thin
- Lower dough weight makes it easier to stretch dough
- Blistered, bubbled and charred edges require thin, light crust
Sicilian or Deep Dish – 36-40 Ounces
- Thicker, denser dough can hold up to heavy toppings
- Prevents soggy bottom crust with high sauce/cheese ratio
- Allows dough to bake through evenly in a deeper pan
Dough Weight Based on Common Flour Weights
Many pizza dough recipes specify ingredient amounts by flour weight rather than total dough weight. Here are some common baseline flour weights for 16 inch pizza dough and the corresponding total dough ball weight:
| Flour Weight | Total Dough Weight |
|---|---|
| 450g (1 pound) | Approx. 28 ounces |
| 500g | Approx. 32 ounces |
| 600g (1.3 pounds) | Approx 36-38 ounces |
| 800g (1.8 pounds) | Approx 48-50 ounces |
The flour weight ranges from 450-800g to allow for 24-40 ounces finished dough weight depending on the desired crust thickness.
Weight of Pizza Dough Per Person
For gatherings and parties, it’s helpful to estimate dough amounts needed per person. Here are some guidelines for 16 inch pizzas:
- 2 people – use 1 pound (450g) flour or 28 ounce dough ball
- 4 people – use 1.5-2 pounds (700-900g) flour or 36-50 ounce dough ball
- 6 people – use 2.5-3 pounds (1,100-1,300g) flour or 60-75 ounce dough ball
- 8 people – use 3.5-4 pounds (1,500-1,800g) flour or 84-100 ounce dough ball
A good rule of thumb is 4 ounces finished dough weight per person. So for 8 people planning to eat 2 slices each, 32 ounces total dough weight is needed. Round up as needed to the nearest quarter or half pound of flour to get the right dough ball weight.
Tips for Stretching and Topping 16 Inch Pizza Dough
Once the right dough weight is determined, proper techniques for shaping, topping and baking can help ensure pizza success:
- Let dough come to room temp – Letting dough sit out for 1-2 hours warm up makes stretching easier
- Flour well – Use flour liberally when rolling and stretching dough to prevent sticking
- Work from center outward – Gently stretch dough starting at center and working out to edges
- Rotate frequently – Turn dough as you stretch to maintain even thickness
- Use minimal toppings at center – Load up edges with toppings but use less in middle to prevent weighing down thin center
- Spray oil on crust – Lightly mist outside edge with olive oil to encourage browning in oven
Common Problems and Solutions for 16 Inch Pizza Dough
Even when the dough weight seems right, other issues can pop up. Here are some common 16 inch pizza problems and how to prevent them:
Dough Tears When Stretching
- Let dough sit out longer to warm and relax
- Avoid over-flouring work surface
- Stretch slowly and gently without tugging
- Do not roll out with pin, stretch dough by hand for better control
Pizza Has Soggy Center
- Use lower moisture toppings like low fat cheese in center
- Dock dough well before topping to allow steam to release
- Bake on preheated pizza stone or steel
- Remove excess moisture from toppings
Crust Burns Before Toppings Cook
- Use thicker crust or lower oven temp
- Shield edges with foil if browning too quickly
- Cook any raw toppings like sausage beforehand
- Spread toppings to edge to insulate crust
Pizza Has Large Air Bubbles
- Handle dough gently without degassing
- Allow dough to proof fully to develop flaovr
- Ensure yeast is active and use right amount
- Punch down air pockets gently before topping
Crust Lacks Crispiness
- Use pizza stone or steel baking surface
- Stretch dough thinner, use lower dough weight
- Brush oil on outside crust edge
- Bake at high temp 500F+ to encourage browning
Conclusion
Figuring out the right dough weight for a 16 inch pizza can take some trial and error based on preferences and ingredients. A good starting point is 24-28 ounces, or 1.5-1.75 pounds of dough. Adjusting the dough weight up or down from there will help achieve the desired crust – thin and crispy, thick and soft, or anything in between. Proper shaping, topping and baking techniques are also key for pizza success. With the right dough as the foundation, delicious and impressive 16 inch pizzas can come out of any home oven.
