The subject of thickness factors and dough loading factors has come up many times over the years. Along the way, I decided to settle on "thickness factor" instead of "dough loading factor" since we have many members whose eyes glaze over at anything that sounds technical and I didn't want them to shy away and tune out from using the concept. Thickness factor just sounded more user friendly. When Mike (Boy Hits Car) and I designed the various dough calculating tools at http://www.pizzamaking.com/dough_tools.html
, we opted for thickness factor for the same reason. However, that didn't eliminate the need to explain to members from time to time how to do the actual calculations, much as Paul (parallei) did earlier in this thread.
It also didn't help that when PMQ went digital, a lot of the articles and Q&As on the dough loading factor, and many other articles as well, went dark and, to the best of my knowledge, can no longer be found at the PMQ website. However, through the use of the Wayback Machine, one of my all time favorite websites, I was able to find many of Tom's old PMQ writings, including the one on dough loading factor, at http://web.archive.org/web/20110820052532/http://pmq.com/mag/2004november_december/lehmann.php
. So, thanks to the Wayback Machine, Tom's writings live on despite what PMQ has done to deep six them.