Calculator
Detroit pizza dough by pan size
Dough weight is the pan’s top footprint times a thickness you choose times density. The footprint comes from LloydPans’ own table. Depth on that table is the wall of the pan, not the dough.
Quick answer. The 8×10 traditional, published top (RCT-14927-PSTK) at 1 cm thick and 1 g/cm³ is 474 g of dough. The pan wall is 2.38 in and is not that thickness. The formula under the weight is this site’s Detroit starting point, 70% water.
Dough
474 g dough for 24.5 × 19.4 cm, 1 cm thick
Area 474 cm² × 1 cm × 1 g/cm³. Unrisen dough is taken as the density you set, 1 g/cm³ unless you change it.
True hydration 70%.
| Ingredient | Weight |
|---|---|
| Flour | 269 g |
| Water | 188 g |
| Salt | 5.9 g |
| Oil | 5.4 g |
| Sugar | 5.4 g |
| Instant yeast | 0.81 g |
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Flour | 100% | 269 g |
| Water | 70% | 188 g |
| Salt | 2.2% | 5.9 g |
| Oil | 2% | 5.4 g |
| Sugar | 2% | 5.4 g |
| Instant yeast | 0.3% | 0.81 g |
True hydration is total water divided by total flour, including what is already in the starter.
Pans from the LloydPans table
The traditional-size table lists RCT-14927-PSTK as 8×10×2.38 inches with a top of 9.63 by 7.63 inches, and RCT-14926-PSTK as 10×14×2.5 inches with a top of 13.63 by 9.63 inches. The large pan H76F-12X17X2.8-PSTK is 12×17×2.8 inches with a top of 17 by 12 inches, the same as its name. A caption on the page says the two traditional sizes are 8×10 and 10×17. The table does not list a 10×17 pan, so this calculator does not add one. The perforated 10×14 (RCT-110506-PSTK) prints a slightly different top, 13.62 by 9.62 inches, and is not a row here.
| Pan | SKU | Length | Width | Wall | Footprint |
|---|---|---|---|---|---|
| 8×10 traditional, published top | RCT-14927-PSTK | 9.63 in | 7.63 in | 2.38 in | published top |
| 10×14 traditional, published top | RCT-14926-PSTK | 13.63 in | 9.63 in | 2.5 in | published top |
| 8×10, the name on the pan | RCT-14927-PSTK | 10 in | 8 in | 2.38 in | nominal name |
| 10×14, the name on the pan | RCT-14926-PSTK | 14 in | 10 in | 2.5 in | nominal name |
| 12×17 large, published top | H76F-12X17X2.8-PSTK | 17 in | 12 in | 2.8 in | published top |
Oil and the pan
LloydPans describes the PSTK finish as needing no pre-seasoning, only an initial wash, and says it eliminates the need for messy oiling. Lids are sold for stacking while proofing. The nesting angle printed on the page is 76°. None of that is an oil weight.
The formula in the form is this site’s Detroit starting point, not a mill or pan specification. Its note says to oil the pan on its own and that the frying oil is not part of the oil percentage. This page does not turn that note into tablespoons.
Questions
- Why are there two rows for an 8×10 pan?
- LloydPans prints a top length and a top width that differ from the name on the pan. The 8×10 traditional pan is SKU RCT-14927-PSTK, 8×10×2.38 inches, with a published top of 9.63 by 7.63 inches. The calculator can use that published top or the 10 by 8 inch name. The same split is there for the 10×14.
- Is the pan depth the dough thickness?
- No. Depth on the LloydPans table is the pan wall. Dough thickness starts at 1 cm, the focaccia calculator’s starting thickness for raw dough before the final rise. Edit it. The wall height is not used in the weight.
- What about a 10×17 pan?
- The LloydPans caption says the two traditional sizes are 8×10 and 10×17. The traditional-size table on that same page lists 8×10×2.38 and 10×14×2.5. This page uses the table. It does not add a 10×17 pan.
- How much oil goes in the pan?
- LloydPans says the PSTK finish eliminates the need for messy oiling, needs no pre-seasoning, and only requires an initial wash. This site’s Detroit starting formula puts oil in the dough at 2% and says oil in the pan is separate. This page does not invent a tablespoon of pan oil.
- Whose formula is under the dough weight?
- This site’s Detroit starting point: 70% water, 2.2% salt, 2% oil, 2% sugar, and 0.3% instant yeast. It is a starting point on the pizza calculator, not a LloydPans specification. The fields stay editable.
- What density is the dough?
- One gram per cubic centimetre, the pan calculator’s starting density for unrisen wheat dough. A dough that has already risen is lighter. The density field is editable.
Last reviewed 1 November 2026.
Sources
Pan length, width, depth, and the PSTK oiling note are from LloydPans’ Detroit-style pan page. Dough thickness starts at 1 cm and density at 1 g/cm³, the focaccia calculator’s starting points. The baker’s percentages are this site’s Detroit preset.