Author Topic: Thickness or style  (Read 287 times)

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Offline jsperk

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Thickness or style
« on: August 13, 2014, 09:49:39 AM »
I'm trying to figure out a thickness factor for this pizza. I was thinking maybe this is American style. Any thoughts. I may have to buy one and get some better pics and measure the thickness.  Thanks

http://www.tripadvisor.com/LocationPhotoDirectLink-g53223-d401362-i96434032-Gateway_Grill-Monroeville_Pennsylvania.html

http://www.pizza-burgh.com/040.jpg


https://lh6.googleusercontent.com/-YSVtilrhIxI/TgNFocVdsxI/AAAAAAAAAA8/VhkzW0zCaMw/s1600/Pizza%2Bat%2BGateway%2BGrill.jpg


Offline jsaras

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Re: Thickness or style
« Reply #1 on: August 13, 2014, 07:56:41 PM »
That looks like a .10 minimum to my eye.
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Offline Pete-zza

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Re: Thickness or style
« Reply #2 on: August 13, 2014, 08:33:07 PM »
It is difficult to estimate thickness factor from just a photo, and especially one where the cross section of the pizza is not visible. To cite an example, Mellow Mushroom pizzas typically have oversized rims yet are reasonably thin in the middle. Typical photos of MM pizzas can be seen at http://www.google.com/search?q=mellow+mushroom+pizza&client=safari&hl=en&source=lnms&tbm=isch&sa=X&ei=oP7rU5qVJ5GqyAS2pYLwDg&ved=0CAgQ_AUoAQ . MM makes three sizes of pizzas, 10", 14", and 16". The corresponding thickness factors are around 0.15, 0.12 and 0.12, respectively. Looking at just the rim alone might be deceiving in estimating the thickness factor.

Some pizzas are also made with skins that are left to proof (rise) in a pan or disk before dressing and baking. Seeing the risen skin might lead one to miscalculate the thickness factor.

The dilemma is that a dough ball with a given weight can be used to make a skin with a large or oversized rim, a skin that has a medium sized rim, a skin that has no rim (e.g., a cracker style dough), or a skin that is allowed to rise before using.

It might help in this case to see a cross sectional view of the rim and center crust and try to relate it to a crust where we know the thickness factor. Even better yet would be to ask the pizza maker what weight of dough is used to make a given size pizza. This is how we came up with the thickness factors of the MM skins.

Peter

Offline jsperk

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Re: Thickness or style
« Reply #3 on: August 14, 2014, 08:26:53 AM »
Thanks for input guys. Maybe I'll make a visit for dinner some evening and ask about the dough weight.

Online norma427

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Re: Thickness or style
« Reply #4 on: August 14, 2014, 11:51:02 AM »
I don't know if this will help, but in this article it says that the kitchen is open so you might be able to see what is going on at Gateway Grill with their pizzas. http://www.cooksandeats.com/gateway-grill-monroeville/ and maybe this link.  http://www.gatewaygrill.net/mobile/index.php?s=menu&mcid=4310 There are more things about Gateway Grill pizza posted on the web.

Norma
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