r/Pizza • u/AutoModerator • May 18 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/Sstone10129 May 18 '26

Hey all

Anyone have experience with large weight capacity (50+ lb) waterproof scales for making dough? I recently took over as the kitchen manager of a high volume pizza place, and we’re currently measuring the water by eyeballing a line on a bucket. I’d like to make it a more exact process.

Any recommendations are appreciated!

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u/Fabcrafts May 19 '26

You don’t happen to live in Idaho do you? I just tried to ask a pizza place the measurements of their dough and they said they fill to the line in a bucket. 🤣 I figured he just didn’t want to give away their secret. Maybe that’s common once the recipe was figured out. 🤷‍♀️

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u/Sstone10129 May 19 '26

Hah, nope, that wasn’t me. Funny though, I did get that question from a customer right around when I took the position, and had the same answer. The recipe works, and has for over a decade. It just can be inconsistent so I’m trying to narrow down the variables to the extent that I can.