How to scale a recipe for Neapolitan Pizza? I wanted to hopefully make the best Neapolitan pizza in my modest home. I attached the link which contains the recipe for preparing the pizza.
However, the used amounts are too much for me. I wanted to prepare 2 pizzas, so I wanted to scale down the used amounts by Chef Johnny.
Chef Johnny used 30 g of salt + 1 Kg of flour + 600 ml of water + 1 g of fresh yeast. With these amounts he said in the video he could make up to 8 pizzas.
So should I use a quarter of the amounts?
In general bread formulas are proportional, and can be scaled as necessary.