Thick crust

[Todd68]

I am new at making pizza and have made Lehmann's NY style pizza with great success. I love the taste and the thin crust is great as well. The only question I have is why is the outer crust so thick? When I get  pizza in NY the crust is not as big. How do I make it smaller?

[scott123]

Todd, use the thickness factor component of the dough calculator:

http://www.pizzamaking.com/dough_calculator.html

And plug in .075 to .085. That will give you something closer to what you are used to.

It also helps to press out a smaller rim during the stretch.

[chaspie]

And to think, I'd like to do just the opposite.  I am trying to get a big fat puffy rim.  Instead all I get is just what you are looking for, Todd, a pretty flat rim.  If I understood why I was failing at the puffy rim, I might be able to explain it to you.  Unfortunately, I'm  a newb too. 

[Chicago Bob]

Todd and chaspie....it is nearly impossible to verbally explain this technique/results. A u tube vid is worth more than a thousand words in this situation.