Author Topic: Thickness factor?  (Read 648 times)

0 Members and 1 Guest are viewing this topic.

Offline stetip

  • Registered User
  • Posts: 8
  • Location: Worsley
  • I Love Pizza!
Thickness factor?
« on: March 02, 2014, 03:59:47 PM »
Can someone explain the thickness factor and how it is applied. If the thickness factor is 0.1, what does this relate to.
Thanks
Steve


Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: Thickness factor?
« Reply #1 on: March 02, 2014, 04:19:07 PM »
It's weight per area of pie.
For example: A 16inch pie has an area of 201 square inches. If 20 ounces of dough was used to make it the thickness factor would be 20/201=.995

Offline stetip

  • Registered User
  • Posts: 8
  • Location: Worsley
  • I Love Pizza!
Re: Thickness factor?
« Reply #2 on: March 02, 2014, 04:22:32 PM »
Thanks for the quick response, much appreciated.
Cheers
Steve

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: Thickness factor?
« Reply #3 on: March 02, 2014, 04:26:40 PM »
You're welcome. I'm not the dough doctor but it's an easy question.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22301
  • Location: Texas
  • Always learning
Re: Thickness factor?
« Reply #4 on: March 02, 2014, 04:37:36 PM »
It's weight per area of pie.
For example: A 16inch pie has an area of 201 square inches. If 20 ounces of dough was used to make it the thickness factor would be 20/201=.995

Tom,

It's actually 0.0995  ;D.

A good discussion can be found in the following thread and the links referenced therein: http://www.pizzamaking.com/forum/index.php?topic=17813.msg172515#msg172515

Tom Lehmann has also written on the subject at http://www.pmq.com/November-December-2004/In-Lehmanns-Terms/

Peter

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: Thickness factor?
« Reply #5 on: March 02, 2014, 04:44:51 PM »
Please note my typo. .0995 of course.

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: Thickness factor?
« Reply #6 on: March 02, 2014, 04:46:16 PM »
Stetip,
Please note my typo as Pete pointed out.

Offline stetip

  • Registered User
  • Posts: 8
  • Location: Worsley
  • I Love Pizza!
Re: Thickness factor?
« Reply #7 on: March 03, 2014, 02:41:20 PM »
OMG. Thanks guys this pizza making is an exact science. :)

Offline tombiasi

  • Registered User
  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: Thickness factor?
« Reply #8 on: March 03, 2014, 07:29:00 PM »
OMG. Thanks guys this pizza making is an exact science. :)
Cooking is part science and part art, and sometimes supernatural.
Sometimes when I stand near the spice rack and hold out my hand the cooking spirits guide my hand to the spice I should use.

Offline Steve

  • Steve Zinski
  • Administrator
  • *
  • Posts: 1983
  • Age: 51
  • Location: Richmond, VA
    • pizzamaking.com
Re: Thickness factor?
« Reply #9 on: March 05, 2014, 06:49:23 PM »
Cooking is part science and part art, and sometimes supernatural.

Couldn't have said it better!

That's why the tagline of this site is "The Art and Science of Pizzamaking"  :)
Pizzamaking.com is a member-supported public resource. Click HERE to become a Supporting Member.