Peter,

Is there something that I missed in my explanation to Cory? I'm here to learn too,thanks.

Bob

Bob,

I believe you stated the matter correctly. It is ounces per surface area, where the area is given in square inches. I usually think of the matter in mathematical terms, where the thickness factor is equal to the dough ball weight divided by the surface area of the skin formed from the dough ball. So, for example, for a skin with a radius R, the thickness factor, TF, is equal to the dough ball weight divided by the expression (3.14159 x R x R). As the value of R goes up, the thickness factor goes down, and

*vice versa*. I use the expression "thickness factor" but Tom Lehmann uses the expression "dough loading factor".

For a shape other than circular, the same principles apply. For example, for a rectangular or square pizza skin, the thickness factor is equal to the dough ball weight divided by the expression (L x W). If you made an oval skin, the thickness factor would be equal to the dough ball weight divided by the surface area of the oval skin. In all cases, it is weight per square inch.

Peter