Author Topic: Thickness factor?  (Read 800 times)

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la buonavita

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Thickness factor?
« on: December 03, 2010, 07:20:50 PM »
I was checking out the "Lehmann Pizza Dough Calculation Tool"
What is the Thickness factor based on - is .25 mean your thickness is .25"?

Thanks

Pete-zza

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Re: Thickness factor?
« Reply #1 on: December 03, 2010, 07:54:06 PM »
I was checking out the "Lehmann Pizza Dough Calculation Tool"
What is the Thickness factor based on - is .25 mean your thickness is .25"?

Thanks

buonavita,

No, the thickness factor is really a density loading factor that is not the same as a crust thickness. It is based on area. You can read more on how it is used in the article at http://www.pmq.com/mag/2004november_december/lehmann.php. Also, a while back I came up with a table of thickness factors for different types of pizzas. It can be found at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,12243.msg115759/topicseen.html#msg115759. The Lehmann NY style would be considered a "street" or "slice" NY style and, as such, would use a thickness factor of around 0.085-0.10. The 0.85 value came from data that Tom Lehmann himself gave me.

Peter

EDIT (1/25/13): Since the link to the above Lehmann article is no longer operative, see the Wayback Machine link to the same article at http://web.archive.org/web/20110404180542/http://pmq.com/mag/2004november_december/lehmann.php
« Last Edit: January 25, 2013, 11:03:20 AM by Pete-zza »

la buonavita

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Re: Thickness factor?
« Reply #2 on: December 04, 2010, 11:45:41 AM »
Thanks Peter - much appreciated - what would this site do without you?

Pete-zza

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• Location: Texas
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Re: Thickness factor?
« Reply #3 on: December 04, 2010, 11:48:30 AM »
Thanks Peter - much appreciated - what would this site do without you?

Nature abhors a vacuum so someone else would step in.

Peter