Thank you for figuring out what thickness factor I now use for the preferment Lehmann dough ball weight. I wasn’t even sure what TF I was using currently.
When I see all those numbers I still freeze. Maybe one of these days I will be able to figure all this out.
Thanks for also finding what size cutter pan or nesting deep-dish pan I could use for my current dough weight. For right now, I will use the same weight you gave me for my sloping deep-dish pan because I do have 4 sloping deep dish pans. I use one at market for making Sicilian pizza out of the preferment Lehmann dough, but if I need them, I also can take the other deep-dish pans to market. If I ever can sell enough Greek-style pizzas (or even take hold), then I might consider getting some new pans. Do you see any advantage in using a cutter pan instead of a deep-dish pan for the Greek-style pizza? I don’t have any dark cutter pans, I just have aluminum ones.