I think if I show you how I came up with the dough formulation you referenced, you will see how everything, including the thickness factor, fits together and are related. For this purpose, I will use the recipe that BDoggPizza posted earlier in this thread, as follows:Detroit Style Pizza
Flour 9 oz
Water 5.68 oz just under ¾ cup
IDY 1/3 tsp
Salt 1 tsp
Oil ½ tsp
Sugar 1 1/3 tsp
The first thing I did was to convert the volume measurements for the IDY, salt, oil and sugar to weight measurements (the flour and water are already given by weight). In order to do this, you need to know the volume-to-weight conversion factors for these ingredients. I used the conversion factors that are embedded into the expanded dough calculating tool. They are as follows:
IDY: 1t. = 0.133333 oz.
Salt: 1 t. = 0.196875 oz. (this is for regular table salt)
Oil: 1 t. = 0.1587301 oz. (this is for olive oil)
Sugar: 1 t. 0.140625 oz. (this is for regular table sugar)
With the above conversion factors, I am able to convert the volumes of all of the above ingredients into weights. Once I have all of the weights, I can add them all up to get the total dough weight. I am also able to calculate the baker's percents by simply dividing the weight of each ingredient by the weight of the flour. The flour is always 100%, by definition.
I am now ready to use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
. I simply select the Dough Weight option and fill in all the blanks with the required information.
The only remaining step is to calculate the thickness factor. The purpose for doing this is to allow one to use the expanded dough calculating tool (or the Lehmann dough calculating tool if desired) to make dough for a different size pizza. For this, you need the thickness factor. In our example, we know the size of pan that BDoggPizza used. It is 13". For that size pan, the thickness factor equals the dough weight divided by 3.14159 x R x R, where R is the radius of the pan.
You might want to keep in mind that different types of pizzas can have different thickness factors. I have written on this subject many times before but I believe the last time I did so in some depth was at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,12243.msg115759/topicseen.html#msg115759
. Many people start with a thickness factor, whether it is one of those I listed in Reply 1 above or one of their own choosing to meet their own specific needs or requirements. When starting with a thickness factor, the Thickness Factor option of the selected dough calculating tool is used and the blanks are filled in wiith the required information. Our members design and modify their own formulations all the time, in most cases on their own and without help from others. Members usually come to me when they need to convert a recipe such as that used by BDoggPizza into baker's percent format.