Suggestion for modifying Expanded Dough Calculator - Yes, this is realted to the Mellow Mushroom clone
As I am filling in the gaps in my reading of the MM clone thread, I came across a few posts related to the thickness factor of MM 10" vs. 14" vs. 16" pizzas. The discussion was related to a different thickness factor for the 10" pizza relative to the other sizes. As I explored the Expanded Dough Calculator, I noticed that the calculator simply performs a calculation on the weight of the dough relative to the overall area of the pizza, and it has no factor in it for the thickness of the rim of the pizza relative to the center. One apparent intent of the thickness factor is to allow one to scale the recipe up or down to achieve the same thickness of the pizza, but this thickness factor only applies to pizzas of uniform thickness from perimeter to the center. Considering pizzas like those at Mellow Mushroom, which have a thick rim, it seems to me that the recipe should be scaled up based on two changing dimensions: (1) the rim ring inside and outside diameters with its desired thickness and (2) the interior diameter of the pizza with its desired thickness. To make a small vs a large Mellow Mushroom pizza, the amount of dough would be a function of the change in these two separate dimensions. The area (and volume) of the rim plus the area (and volume) of the center. These two volumes are not in a contstant ratio as one goes from small to large pizzas, so the amount of dough for a 16" pizza with a thick, 1" rim is not a simple ratio to the area of a 10" pizza with the same thick, 1" rim.
It seems we need to add another factor in the calculator to adjust the recipes based on the relative thickness of the rim vs the center of the pizza and the varying dimensions of these. This would result in recipe scaling that would come much closer to having a constant thickness of pizza in the center and in the rim than does the current version of the calculator.
What do you think?