Hence, 30 cm is approximately equal to 11.811 inches. Similarly, 12 cm in inches: 12 x 0.393701 = 4.72441; 15 cm in inches: 15 x 0.393701 = 5.90551; 40 cm in inches: 40 x 0.393701 = 15.748 50 cm in inches: 50 x 0.393701 = 19.685; Centimeters to Inches Converter. Centimeters to inches converter will display the conversion value from the unit Carbohydrates: for a 280 g dough ball for one 30 cm (12 in) home-made pizza, just use 180 g of flour (no matter the type of it) that has about 130 g of carbs equal to 620 calories. Protein: 9 to 12 g per 100 g of flour; 30 g per 150 g of mozzarella (360 calories) Fat: 25 g per 150 g of mozzarella; 10 g of olive oil equal to 90 calories. CM to inches converter. Easily convert Centimeters to Inches, with formula, conversion chart, auto conversion to common lengths, more 16 Inch Pizza Size Comparison. A 16 inch pizza will have a diameter of roughly 16 inches (41 centimeters). This means that the pizza is twice as large as an 8 inch pizza, and four times larger than a 4 inch personal pan. It’s also 2.25 times larger than a 14 inch pizza! In terms of area, a 16 inch pizza has 201 square inches, or 452 square One centimeter equals 0.393701 inches, in order to convert 30 cm x 40 cm to inches we have to multiply each amount of centimeters by 0.393701 to obtain the length and width in inches. In this case to convert 30 cm by 40 cm into inches we should multiply the length which is 30 cm by 0.393701 and the width which is 40 cm by 0.393701. Leckere Pizza-Größen: 28 – 60 cm Durchmesser . Du hast die Wahl zwischen Pizza-Größen in verschiedenen Durchmessern. Unsere Normalen sind 28 cm im Durchmesser, die Großen 32 cm und dann gibt es noch die Family-Pizza, die 46 cm x 33 cm groß ist. Last but not least kannst Du auch die Party-Pizza ordern, die 60 cm x 40 cm groß ist. m7h3O. How to calculate how much dough you need for ANY size of pizza Want to calculate the amount of dough needed to make any size of pizza? No problem! Just use of our old friend “pi” to calculate the surface area of a circle, and then use that number to develop a dough density number. It may sound confusing, but it really isn’t. Here is the way it’s done. Tom LehmannPizza Today Resident Dough Expert Let’s say you want to make 12-, 14-, and 16-inch diameter pizzas, and you need to know what the correct dough weight will be for each size. The first thing to do is to pick a size you want to work with (any size at all will work). We’ll assume we opted to work with the 12-inch size. The first thing to do is to make our dough, then scale and ball some dough balls using different scaling weights for the dough balls. The idea here is to make pizzas from the different dough ball weights, and then, based on the characteristics of the finished pizza, select the dough ball weight that gives us the pizza that we want with regard to crust appearance, texture and thickness. Make a note of that weight. For this example, we will say that 11 ounces of dough gives us what we were looking for. We’re now going to find the dough density number that is all-important in determining the dough weights for the other sizes. Begin by calculating the surface area of the size of pizza you elected to find the dough weight for. In this case, it is a 12-inch pizza. The formula for finding the surface area of a circle is pi x R squared. Pi equals and R is half of the diameter. To square it we simply multiply it times itself. Here is what the math looks like: x 6 x 6 (or 36) = square inches To calculate the dough density number, we will need to divide the dough weight by the number of square inches. So, now we have 11 ounces divided by = ounces of dough per square inch of surface area on our 12-inch pizza. This number is referred to as the “dough density number.” Our next step is to calculate the number of square inches of surface area in each of the other sizes we want to make. In this case we want to make 14- and 16-inch pizzas in addition to the 12-inch pizza. The surface area of a 14-inch pizza is x 49 (7 x 7 = 49) = square inches of surface area. All we need to do now is to multiply the surface area of the 14-inch pizza by the dough density number ( to find the dough scaling weight for the 14-inch pizza — x = ounces of dough. Round that off to 15 ounces of dough needed to make the 14-inch pizza crust. For the 16-inch pizza we multiply X 64 (8 x 8 = 64) = square inches of surface area. Multiply this times the dough density factor to get the dough weight required to make our 16-inch crusts — X = ounces of dough. Round that off to ounces of dough needed to make the 16-inch pizza crust. In summary, the following dough weights will be needed to make our 12-, 14-, and 16-inch pizza crusts: 12-inch (11 ounces); 14-inch (15 ounces): and 16-inch ( ounces). In addition to being used to calculate dough weights for different size pizzas, this same calculation can be used to find the weights for both sauce and cheese, too. In these applications, all you need to do is to substitute the dough weight with the sauce or cheese weight found to make the best pizza for you. This will provide you with a specific sauce or cheese weight, which can then be used in exactly the same manner to calculate the amount of sauce or cheese required for any other size pizza you wish to make. As an example, going back to that 12-inch pizza, let’s say we really like the pizza when it has five ounces of sauce on it. We already know that a 12-inch pizza has a surface area of square inches, so we divide five-ounces by = ounces of sauce per square inch of surface area. Our sauce density number is We know that the 14-inch pizza has a surface area of square inches. So, all we need to do is to multiply times the sauce density number to find the correct amount of sauce to use on our 14-inch pizza — x = ounces of sauce should be used on our 14-inch pizza. For the 16-inch pizza, we know that it has square inches of surface area. So, all we need to do is multiply this times the sauce density factor — x = ounces of sauce should be used on our 16-inch pizza. To calculate the amount of cheese to use, again, we will use the 12-inch pizza and experiment with applying different amounts of cheese until we find the amount that works best for us. Then divide this amount by the surface area of our test pizza (a 12-inch, which has inches of surface area). Let’s say that we found six ounces of cheese to work well in our application. six-ounces divided by = ounce of cheese per square inch of surface area. Our cheese density number is A 14-inch pizza has square inches of surface area. Multiply this times the cheese density number to find the amount of cheese to add on our 14-inch pizza — x = ounces of cheese should be used on our 14-inch pizza. A 16-inch pizza has square inches of surface area. Multiply this times the cheese density number to find the amount of cheese to add on our 16-inch pizza — x = ounces of cheese should be used on our 16-inch pizza. By calculating your dough, sauce and cheese weights for each of your pizza sizes, you will find that your pizzas will bake in a more similar manner, regardless of size, this is especially true if you are baking in any of the conveyor ovens, in which the baking time is fixed, and you want to be able to bake all of your pizza sizes at similar baking times. Typically, this allows us to bake pizzas with one to three toppings on one conveyor, regardless of size, and those pizzas with four or more toppings on another conveyor, again, regardless of size. Tom Lehmann is a former director at the American Institute of Baking in Manhattan, Kansas and Pizza Today’s resident dough expert. Duża pizza Capricciosa (sos pomidorowy, ser, szynka, pieczarki) o średnicy 40cm waży 1200g. 100g na zdjęciu (1200 g) Energia 243 kcal 2916 kcal Białko 10,3 g 123,6 g Tłuszcz 11,2 g 134,4 g Węglowodany 26,2 g 314,4 g Błonnik 1,9 g 22,8 g Pizza Capricciosa kalorie w 100g: 243kcal Zobacz więcej: sztuka pizza 1200g capricciosa Ostatnia aktualizacja: Ważenie dodano: w kategorii Produkty gotowe Dodaj komentarz na temat ważenia Oceń smak i właściwości produktu. Podziel się ciekawym przepisem, napisz jak wykorzystujesz go w kuchni. Jeśli produkt jest dla Ciebie nowością nie krępuj się pytać o sposób przyrządzania czy dostępność. Możesz dodać komentarz jako niezalogowany lub zaloguj się albo zarejestuj aby w pełni korzystać z Trying to unsubscribe from emails?This field is required. Email Address: You have successfully opted out of Email Offers. We're sorry, we were not able to save your request at this time. About the Neapolitan pizza dough calculator This dough calculator has been designed specifically for making Neapolitan style pizza. That means that no matter how you change the inputs, you have an authentic Neapolitan pizza style recipe. This recipe calculator will help you to make authentic Neapolitan pizza I have read through the official Neapolitan document very carefully. It specifies many things, including: amount of water (hydration), amount of salt, amount and type of yeast, and prove time and temperature. If you want to check out the official documentation, you can take a look at it here. It is also recommended that a strong 00 flour is used (though you can achieve good results with strong bread flour). The type of water used is also mentioned (medium-hard), though I wouldn’t worry about this unless have particularly poor quality tap water. In which case, you should probably at least filter it or use bottled water. Adjusting the pizza dough calculator There are quite a few variables that you can change in this pizza dough calculator, which will affect the quality of the pizza that you make. Adjusting your pizza recipe will allow you to get the most out of your dough In this section I will do my best to explain what each of these and how you can adjust them to help you make better pizza. If it’s your first time making Neapolitan pizza, I highly recommend checking out my series (with videos) on making authentic Neapolitan pizza by hand here. Dough weight calculator The dough weight is fairly straight forward really. The higher your dough weight, the larger your pizza will turn out. For Neapolitan pizza, the dough weight should be between 200g – 280g. Pesonally, I have found a good sweetspot to be around 240g – 260g. This should give you roughly a 10 inch pizza. But feel free to experiment to find out what works for you (and the size of your oven). About 250g should give you roughly a 10 inch pizza This will depend largely on how you shape your pizzas. If you opt for very puffy crusts, you will need a higher dough weight to achieve a 10 inch pizza. On the other hand, if you opt for smaller crusts, your dough weight won’t need to be quite as high. Whichever style of crust you make, you should always try to stretch a Neapolitan pizza as thin as possible in the centre. This is central to the Neapolitan style. Adjusting the hydration of your pizza dough The hydration is one of the most important aspects of your pizza dough. It refers to the amount water used (as a %) in relation to the amount of flour used (in g). The higher the hydration, the wetter, stickier, and softer your dough will be. The lower the hydration, the drier, firmer, and stronger your dough will be. The amount of water you use (hydration) will have a huge affect on your pizza dough There is no correct amount here, you will need to use some trial and error. But 55% – 62% is the amount mntioned in the official Neapolitan pizza document. Bear in mind that this is based on the use of 00 flour. When using bread flour, you will likely need to be at the higher end of this range. Each flour behaves differently, even within the same type. For example, a hydration that works well for one brand of 00 flour, may not work well for a different brand of 00 flour. However, in general, I have found 55% – 58% to be a great starting point for 00 flours. In my opinion, lower hydrations are more suited to beginners. A drier dough is easier to knead, easier to shape, and more forgiving. So if you’re new to making Neapolitan pizza, I would recommend leaning more towards a drier dough. A drier dough will be easier to shape Many people assume that a dry dough cannot achieve a light and airy crust but this is not true. The extreme heat that Neapolitan pizza is cooked at, causes a lot of expansion in the dough. This, in turn, leads to a soft and puffy crust. Additionally, a Neapolitan pizza should be very thin in the centre (and thicker at the crusts). If the hydration is too high, the pizza will not have the strength to be stretched out this thin. It always surprises me that people assume that Neapolitan pizza should be over 65% hydration but this is simply not the case. It may work well for some flours and production methods but in general, it is way too high for this style of pizza. In fact, it is way outside the range recognised in the official Neapolitan documentation. This pizza was made with a 56% hydration dough So, as a general rule, I would recommend 56% as a starting point for 00 flour and 60% as a starting point for bread flour. I highly recommend using 00 flour though if possible. For more information, check out my article on pizza dough hydration here. Calculating the salt content of your Neapolitan pizza The recommended amount of salt for Neapolitan pizza is between 2% – 3%. Personally, I find anything approaching 3% too salty and anything below 2% too bland. For me, the sweetspot is around – But, of course, experiment with this and find out what you like. Fine sea salt is generally prefered, but you can use table salt too Don’t be worried about too much or too little salt affecting the structure of your dough. At the 2% – 3% range, the salt will have very little affect on the structure of your dough. Chosing a proof time for your pizza dough The proof time mentioned in the official Neapolitan document is anything between 8 hours and 24 hours. You can choose a time that is convenient for you (and the yeast!). In general, a longer prove is preffered since your dough should develop more flavour, a better texture, and will be more forgiving to work with. Anything under 8 hours may seem more convenient but the dough will actually be more difficult to work with, it will have a high chance of overproving, and won’t have the same flavour or texture. A longer prove (around 24 hours) will typically lead to a better dough I know that many people choose to do a prove that is even longer than 24 hours. However, this is not recommended since most flours are not strong enough to withstand a fermentation (prove) longer than 24 hours. After 24 hours, most flours start to loose their strength. The dough becomes difficult to stretch and easy to tear. However, there are some specialist Neapolitan long prove flours which can do the job. But unless you have one of these, I would recommend sticking to a 24 hour prove maximum. Almost every 00 flour will perform well with a 24 hour prove In general, I recommend a 24 hour prove. This is not just for the benefits in terms of flavour and texture. Additionally, it should be easy to fit into your daily routine. For example, let’s say you want to make pizza at 7pm on Saturday night. You can make the dough at 7pm on Friday night and it will be ready the next evening. Perfect! Adjusting the pizza dough proofing temperature The recommended proofing temperature for Neapolitan pizza is room temperature. In the official document, a room temperature of between 13C/55F – 33C/91F is mentioned as being acceptable. This is based on the optimal temperature for yeast growth (fermentation). A thermometer is handy to take the temperature of your room. You can then enter this value into the calculator and let it do the rest. If your room is cold you will need more yeast and if it is hot you won’t need as much. Proofing your dough at room temperature is recommended And don’t forget to prove your dough out of direct sunlight! Too much heat can kill the yeast or cause overproving. I realise that it has become popular to cold proof dough. However, a lot more yeast is required to account for the significantly reduced efficiency. Although there are advantages to cold proving (constant temperature), there are also disadvantages (inefficient yeast development, faster proofing once out of the fridge). And since cold proving is not mentioned in the official Neapolitan document, I have opted to leave it out for now. Personally, I think the best option is to proof at room temperature. As long as you don’t have huge changes in temperature in your room, you shouldn’t experience any timing issues. Proving at room temperature offers an excellent environment for yeast development (fermentation) Having said that, with any dough making, it is wise to follow the old saying: “watch the dough, not the clock”. Whilst this calculator should get you very close on the timings, it will never be exact as there are too many variables! Selecting the type of yeast Fortunately, practically every type of yeast is mentioned as being fine to use in the official Neapolitan pizza document. This includes: Dried Yeast (Instant/Active Dried)Fresh Yeast (Cake Yeast)Brewer’s YeastNatural Yeast (Sourdough Starter) The most commonly available is dried yeast. It is available in most supermarkets. And this is cheap, lasts a long time, and works fine. Bear in mind that their is a slight difference between Instand Dried and Active Dried so check the packaging to see which you have. Commonly available instant yeast (easy bake) In my view, the nicest yeast to use is Fresh Yeast, or Cake Yeast (due to it’s appearance) as it is sometimes called. This yeast is quite difficult to get hold of (but you can get it online) and it doesn’t last very long (though you can freeze it). But Fresh Yeast typically offers more flavour. I find it to sit somewhere between dried yeast and sourdough in terms of flavour. It is almost like a milder form of sourdough, which I think works really well for Neapolitan pizza. It is also the most widely used form of yeast in pizzeries in Naples, so it is probably the most authentic choice. If you want more information on this, you can check out my article on fresh yeast here. A packet of fresh yeast (cake yeast) You could use sourdough starter but I haven’t included this in the calculator. Sourdough is much more difficult to work with and the timing will depend so much on each individual starter. This is because each starter is a collection of completely different strains of yeast. I have had a few people ask me about sourdough so I plan to do a series on it in the future. For anyone that hasn’t worked with sourdough before but wants to, I highly recommend giving poolish a go first. I have done an article on poolish which you can check out here. In short, just use whichever type of yeast you can get holf of. Dried yeast works fine, is cheap and easy to get hold of, and it lasts a long time. So it’s a good choice. Final thoughts on the pizza dough calculator… Hopefully this pizza dough calculator provides an excellent starting point to your recipe. Simply starting out with the calculator defaults will get you close to a great pizza dough recipe (assuming you’re using 00 flour). Then, you can adjust the inputs depending on how your dough turned out. Next time you may want to adjust the hydration or salt content or prove time etc. That delicious pizza dough is not far away! Remember, this calculator is not perfect. There are too many variables to produce a perfect pizza dough calculator. A lot will depend on: your specific yeast, and how fresh/active it is, the specific flour you use, your water, the humidity of your room, and so on. I recommend using this calculator as an aid which should get you very close to the perfect dough. From there, you can then dial it in. And remember, “watch the dough, not the clock”. The dough will tell you when it’s proved. It should have doubled in size and be nice and bubbly. A properly proved dough should look something like this Hope this helps some people out. Feel free to leave any questions below, I do my best to answer any queries as quickly as possible. Good luck! HomeMakanan & MinumanMakanan RinganKeripikAtur jumlah dan catatanSTONE PIZZA 30 X 40 CMKondisi: BaruBerat Satuan: 5 kgKategori: KeripikEtalase: Semua EtalaseBATU OVEN PIZZA / BBQ / PANGGANGANFungsi:1. Untuk menyimpan suhu panas di dalam oven agar tahan lebih lama2. Untuk dijadikan alas pemanggang daging/ ikanKetebalan: 1 - 1,3 cmTersedia berbagai ukuran, diantaranya:10x20 cm15x30 cm20x20 cm20x40 cm25x25 cm30x30 cm30x40 cm30x60 cm40x40 cm40x60 cm60x60 cmDll*Jika pengiriman ke luar kota silahkan pilih packing peti*Jika pengiriman menggunakan Gojek atau Grab, cukup pilih packing standarAda masalah dengan produk ini?Ulasan(1)STONE PIZZA 30 X 40 CM

pizza 30 cm vs 40 cm