So this says it’s enough for two rimmed baking sheets, I’m assuming half-sheets. My oven is a tiny NYC-apartment version that will only hold a quarter sheet at a time. I’m assuming I should halve the dough for two quarter sheets but want to make sure I’m correct. Also, are there adjustments to be made in the amount of yeast or other dough ingredients when halving? Thanks Alison!
So this says it’s enough for two rimmed baking sheets, I’m assuming half-sheets. My oven is a tiny NYC-apartment version that will only hold a quarter sheet at a time. I’m assuming I should halve the dough for two quarter sheets but want to make sure I’m correct. Also, are there adjustments to be made in the amount of yeast or other dough ingredients when halving? Thanks Alison!
If I were you, I’d make the full batch of dough. After the mix and first proof in the bowl, I’d divide in two and freeze half it (a lot of pizza dough is sold frozen).
So this says it’s enough for two rimmed baking sheets, I’m assuming half-sheets. My oven is a tiny NYC-apartment version that will only hold a quarter sheet at a time. I’m assuming I should halve the dough for two quarter sheets but want to make sure I’m correct. Also, are there adjustments to be made in the amount of yeast or other dough ingredients when halving? Thanks Alison!
If I were you, I’d make the full batch of dough. After the mix and first proof in the bowl, I’d divide in two and freeze half it (a lot of pizza dough is sold frozen).
Thank you! I will crave out some space in my tiny freezer!