Then I calculate the volume of the new pan in cubic inches and then multiply by your grams/cubic inch ratio.

**Example using simple numbers:**

Original recipe pan size: 8" length x 3.5" wide x 3" tall (8 x 3.5 x 3=84 cubic inches)

Weight of the dough ball: 450 grams.

Grams/cubic inch = 450 grams divided by 84 cubic inches =

__5.35 grams__per cubic inch. This is your constant for all your pans

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

New pan size: 9" x 4" x 4" = 144 cubic inches.

(144 x

__5.35 your ratio__) = 770 grams of dough for this size pan

So you need to increase your recipe to fit into this new pan

770g divided by 450g =1.71 this is the factor you need to multiply your recipe by to increase it to fit into the new pan. Now it becomes very clear that if your recipes are in grams you can easily adjust the size.

**Example:**

Flour 300g need to be (300 x 1.71 = 513g of flour)

Apply this factor to each ingredient in the recipe.

**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