thickness factor/tf and getting a bigger rim

[patnx2]

I have been baking a pizza a week using power flour @65% hydration and  with a tf of .085. I think the pies come out good but the rim is a bit thin also. Do you calculate  a higher tf to have enough dough to leave a bigger rim?

[norma427]

Patrick,

If you like your pies the way they are now with your current formulation, but want a rim that is a little thicker/or bigger you could just play around with using a higher TF, or either put a little larger size pizza in the dough calculation tools to be able to have a little more dough.

I use a formulation for a 16” NY style with a TF of 0.10, but do stretch the pizzas out to about 18” so you can see then my pizzas are really thinner that what TF I used in the dough calculation tools.  I could also let my rims thicker if I wanted and try not to disturb them when opening the dough. 

Norma

[patnx2]

  Norma thanks for the reply.And thanks for the examples of how to do it. I will experiment, play or . ... and will go on learning. Patrick from Modesto