# A pound of pizza dough **URL:** \ **Category:** Cafe Society\ **Created:** [August 11, 2017, 12:42am UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305 "2017-08-11T00:42:47Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [August 11, 2017, 12:42am UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/1 "2017-08-11T00:42:47Z")
How many pizzas, assuming about a 12 inch diameter will I get from a pound of pizza dough with a thin crust? I’m not looking for cracker thin, but on the thin side. If it yields more than one, can I freeze the unused dough or should I bake and freeze a second pizza? ---
**Author:** ![Telperion](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telperion/32/509_2.png) [@Telperion](https://boards.straightdope.com/u/Telperion)\ **Post date:** [August 11, 2017, 2:20am UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/2 "2017-08-11T02:20:23Z")
[This recipe](http://www.epicurious.com/recipes/food/views/homemade-pizza-dough-108197) says one pound of dough is enough for two 9-inch pizzas, so I guess maybe you can make one 12-inch pizza and use the leftover dough for breadsticks? ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [August 11, 2017, 2:32am UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/3 "2017-08-11T02:32:34Z")
Thank you! ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [August 11, 2017, 2:32am UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/4 "2017-08-11T02:32:41Z")
Area of 9-inch pizza is ~64 square inches. Area of 12-inch pizza is ~113 square inches. You might get one smallish bread stick. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [August 11, 2017, 2:24pm UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/5 "2017-08-11T14:24:24Z")
You can freeze the rest as a dough ball. Don’t microwave it to thaw. I let it thaw in the fridge, then rise in a warm spot. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 11, 2017, 4:18pm UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/6 "2017-08-11T16:18:23Z")
For $1.29, I buy [Trader Joe’s pizza dough](https://www.traderjoes.com/fearless-flyer/article/1606) instead of making my own. It comes in one-pound bags. One bag of dough makes one 14-inch pizza using [this pan](https://smile.amazon.com/Chicago-Metallic-Professional-Non-Stick-Perforated/dp/B003YKGS36), or it will make two calzones. ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [August 11, 2017, 4:23pm UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/7 "2017-08-11T16:23:55Z")
Thanks, all, I think I’m going for the one pizza, a little larger than the 12, but it makes more sense and I’m sure it will get eaten. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [August 11, 2017, 4:35pm UTC](https://boards.straightdope.com/t/a-pound-of-pizza-dough/793305/8 "2017-08-11T16:35:21Z")
Good luck with the thin crust. Every pizza crust I’ve tried to make thin, by patting out dough, has ended up thicker than I want because, elastic, won’t stay put. I gave up on that, just buy a Boboli crust, or something similar.