Small oven, what proportions should I use?

The largest pan my oven can hold is 16" long, however the pans I have warp a little and I wouldn't want to use them for this. My next best option is a 13" long sheet tray. What is the best way to portion out the dough and keep it safely while some of it bakes?

  • Posted by: Krista
  • February 18, 2021
  • 1 Comment

1 Comment

Gammy February 19, 2021
I think I would divide the dough (and all the other ingredients) in half and proceed with 2 quarter sheet pans. A half sheet pan is roughly 18 in × 13 in (460 mm × 330 mm); quarter sheets are 9 in × 13 in (230 mm × 330 mm). The half sheet is approximately the same size as mass-market baking sheets found in supermarkets. Keep an eye on what you have in the oven, coking times may need to be adjusted.
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