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.
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.
Ignore me please, I have nothing productive to say - I’m just honestly a bit confused why you’d think you would not increase all ingredients of the dough if you want more dough. And how you have to ask how to scale it from X pizza area to Y pizza area. This all just seems so basic and common sense to me. Where did you fail when figuring this out yourself? Or did you not even try and went straight to asking?
I know this sounds mocking or something, but I’m actually genuinely curious
Have to chime in because I had the exact same thoughts as you. It really sounds like someone dialing you drunk af/high af at 3 AM ready to make a huge ass pizza but they can’t figure this basic ass shit out.
Like, if sober, how is the answer to this question not deducible from common sense.
Not everyone on Lemmy is a nerd. Most people in the world are bad at math.