There’s a few variables here you’re going to need to address, but to tackle the easy part first, yes you will need to increase other ingredients as well, as long as you keep the ratio of all the ingredients consistent, you can pretty much scale the recipe up or down however much you want.
Next, what is your definition of an XL pizza? Different stores have different sizes. At the local pizza place I used to work at many years ago, our small was a 12 inch, medium 14, large 16, and we used 18 inch pies we’d use to sell individual slices on for some catering gigs. Some places max out at 12 or 14 inches, and I’ve seen some places that offer 20 inch pies, and if we venture into the realm of rectangular pizzas they may be made in a full 18x26 sheet pan (I’m going to assume you’re not doing that though, because most residential ovens can’t even fit a full sheet pan, and if you have a professional oven that can you probably already know what you’re doing and wouldn’t need to ask)
What style of pizza are you trying to replicate? What recipe are you using? What kind of oven? What is your technique like? Different doughs will stretch or rise differently or behave differently in the oven. There’s no real one-size-fits-all rule of thumb to follow.
You can do a bit of math, figure out your dough density, volume of a cylinder that’s say 16 inches in diameter and ⅒ of an inch thick, and scale your recipe from there, but honestly making pizza at home is often going to involve a bit of trial and error no matter what while you dial in your technique and equipment, so personally I’d just make a bigger batch of dough, eyeball out a ball that seems about right, weigh it and see how it comes out, if it’s too small make a second pizza with a bigger ball of dough, if it’s too big, make the next one smaller, until you figure out what’s right for the pizza you want to make. Invite a couple friends over to eat the extra pizzas and make a night of it.
I usually pick up a pound of french bread dough from the grocery store. It makes a very hefty, large pizza if you roll it out pretty thin. You figure at 60% hydration, thats about 10 ounces of flour and 6 ounces of water, if youre using active dry yeast.
And then, yeah, the other ingredients would need to increase proportionately. Like .2 oz of salt, and probably a packet or two of yeast.
I don’t know how much flour you’d need but you should definitely increase the other ingredients by the same proportion as the flour. If you have a recipe you like for an M inch pizza and you want an N inch pizza you should be able to scale all the ingredients up proportionately by calculating the area of an M inch circle and an N inch circle. But bear in mind that rolling out a ginormous pizza and moving it around is difficult (I’d definitely use a pan rather than trying to get an 18” or larger pizza to slide off of a peel onto a stone). And make sure your oven is big enough.
for the record, you also need to consider the height. [height] * pi * [radius]^2 = v.
it should also be noted that two 6 inch pizzas are smaller by area and volume than an otherwise similar 10 inch pizza (the combined area of 2 6 inch pizzas are 226.19 in^2, verses 314.15 in^2 for a 10 inch.)
If we’re just trying to make a proportional change, then the area formula is all you need, since we can assume the height should be roughly the same between them.
It really should be a simple calculation. In fact, you don’t even need pi, since that’s a common factor. All you need is the ratio between diameters squared.
If you want to go from 12" to 16" recipes, you take (16/12)^2 ~= 1.8
So just multiply all the amounts by that factor and it should be about right. If it’s not, adjust it a bit for next time.
12 inches is quite small, definitely not “XL”. New York pizzas, very well-known for their size, are typically 18 to 24 inches in diameter. I think that’d be a good reference for an “XL” American pizza.
It’s possible for this to be true and for their pizzas to be the same size if the size of the pizzas are 0 cm in radius. Then they have both eaten nothing.
All the glass ones I’ve seen suck. Their pour spots are horrible and they don’t have frequently used measurement gradations. The best ones I’ve used are the Oxo ones but they are unfortunately plastic.
I’ve found and love my vintage Pyrex measuring cups and completely agree, the new ones are sloppy compared to what they once were. If you live near a city you’ll see a lot of them on Craigslist, marketplace, or estate/move out auctions to find some older sets. If not you can find some online for about double what you’d expect to pay from local sellers, just be on the look out for any cracks or chips if you can’t see them in person before buying.
Plus it feels good to buy used and reduce landfill fodder.
I haven’t found one yet, but I do recommend stamped metal with etched labels for 1 cup and lower measuring cups and spoons. I’ve replaced a plastic set with metal because the labels had all disappeared from the plastic over the years.
I routinely pre-make breakfast sandwiches for the week and have pretty much perfected what I like at this point.
English muffins a great for reheating, sourdough I find reheats the best. I typically toast them slightly as well to maintain some crunch
What you came for: Eggs. I switch up between fried eggs and scrambled. I like my fried eggs a little undercooked, so they can be messier to eat, but scrambled eggs require a good bit of cheese to hold them together. Fried is pretty self explanatory since it’s still one piece and you just stick it on there. For scrambled I’ll mix in some cheese while I cook them, then when I put it on the sandwich it gets a slice or 2 of cheese on top to melt and hold it in place. I’ve tried using cookie cutters or muffin pans to get egg rounds, but getting a size that also matches your sandwich usually requires buying a special sized thing that’s used only for that purpose, which I try to avoid. Plus I’ve found that having the eggs in a disc shape just seems to not hold up as well over the week compared to scrambled or fried. The texture tends more to rubbery for me for some reason.
Bacon or ham is good as well
Instead of getting sausage patties already shaped, I’ll opt for the tubes of raw sausage. like with the eggs, pre-shaped patties are always too small and you don’t get full coverage, and you definitely want every bit to have a little of everything. So I get the tubes and stick them in the freezer while I cook most everything else, then when it’s close to frozen- but not completely solid, just more firm- take it out and with a serrated knife cut into thick rounds. You’ll want them thick because you’ll need to press them to expand the diameter. They’re gonna lose a lot of that size when the fat cooks out so make them bigger than your sandwich when you press them out. Then you can just pan-sear the patties and finish off in the oven if they’re not cooked through yet.
I’ll then put the sandwiches together. Depending on how well the scrambled eggs are holding together, I pay stick the bottom half of the sandwiches in the oven for a couple minutes just to melt the cheese slice on the eggs and keep them where they’re supposed to be.
Once done and they’re all put together, make sure they’ve cooled off completely and wrap each one in foil (definitely spray some non-stick spray on the foil to make it easier to remove after re-heating). Then in the morning you just toss a foil-wrapped sandwich in the over (I use an air-fryer typically but conventional ovens work as well, but will need a lower temp and take longer. But you can have that warming up while you do everything else to get ready for the day).
It takes some time to set it all up, but I usually set aside a whole day on weekends to do my grocery shopping, cooking and prep for the week. And these sandwiches seem to keep pretty well for me. I’ve been able to make enough for as far out as 10 days and don’t notice an appreciable decline in quality.
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