Then I take the area of the new pan and calculate the area in square inches then multiply by your grams/sq. inch ratio.

**Example:**

Original recipe pan size: 10x10 in. 10x10 = 100 square inches

Weight of the dough ball: 400 grams.

Grams/square inch = 400 grams divided by 100 square inches = 4 grams per square inch. This is your constant for all your pans.

So now I want to use this totally different pan for the same bread ... here is how much dough I need.

New pan size: 12x12in. 12x12 = 144 square inches.

Dough for 12x12 pan = 144 square inches

(144 x 4 your ratio) = 576 grams of dough.

Hope this helps.

**Quick Reference:**

12" pizza, personal (plate-sized): 175g (thin) - 250g (thicker)

14" pizza, thin crust, NYC style: 450g

14" pizza, medium "American" crust style: 540g

16" pizza, thin crust, NYC style: 567g

__Sourdough and Rustic Loaves__

Regular free-form loaf (boule) of sourdough: 1000g

Small free-form loaf (boule): 750g

"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), heavier multi-grain bread or sourdough: 1100g

__Other Breads__

"Standard" loaf-pan loaf (9.25" x 5.25"x2.75"), light lean bread: 800g

12" hoagie/sandwich roll: 227g

6"/7" hoagie/sandwich roll: 113g

Standard baguette: 340g

Home oven baguette: 200-250g

Large pretzel: 160g

Bagel: 96-113g

Burger & hot dog buns: 92g

Small soft dinner roll: 48g