I used @Jonathan Surratt pan pizza calculator and it was flawless. You just type in the dimensions of your pan and it gives you the measurements to fill that pan with pizza and a timer telling you what time to start for when you want to be eating. The link for it is in his bio, I will 100% be using it again This is the recipe it gave me for a 16cmx21cm pan - 171g bread flour - 5g salt - 3g instant yeast - 9g olive oil - 137g water - 9g olive oil (lube for the pan) 1. Mix flour, salt and yeast in a medium bowl until combined 2. Add one portion of olive oil and the water on top. Mix for 2-3 mins or until there are no dry patches of flour remaining 3. Coax your dough into a ball, cover the bowl and leave for 1 hour or until almost doubled in size 4. Add the 2nd portion of olive oil to your pan followed by the dough. Stretch the dough into all 4 corners of the pan, or as close as it will stretch. Cover the pan and let the dough rest for one more hour 5. Pre-heat your pan to 230°C....