Author Topic: Thickness Factor Worksheet  (Read 1593 times)

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Offline norcoscia

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Thickness Factor Worksheet
« on: September 15, 2015, 03:43:56 PM »
Thickness Factor Worksheet - Posting this in case anyone will find it useful. I tried to attach it as a high resolution JPG, but the BB Forum software is downgrading the resolution (hopefully it is still readable).  If you find any errors in the worksheet or would like to see any changes, just let me know...happy to update.
Norm


Offline HBolte

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Re: Thickness Factor Worksheet
« Reply #1 on: September 15, 2015, 03:51:33 PM »
I wonder if there is a list posted with recommended thickness factors for various styles of pizza? I know that the Tom Lehman recommends 1 oz./28g per inch. which works good for NY/American style but just a little bit much for NP.
Hans

Offline norcoscia

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Re: Thickness Factor Worksheet
« Reply #2 on: September 15, 2015, 04:35:58 PM »
Good question, I did a quick search but no luck finding anything like that. It would be easy to automatically add color coded regions representing reasonable boundaries for each style to the spreadsheet. I also thought about blacking out cells that don't meet the minimum "theoretical" thickness of a pie. But I'm really not sure what that number is  ???
Norm

Offline mitchjg

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Re: Thickness Factor Worksheet
« Reply #3 on: September 15, 2015, 04:44:41 PM »
An example of thickness value suggestions made by Peter:

http://www.pizzamaking.com/forum/index.php?topic=12243.msg115759#msg115759

Here are the values (copy/paste) in that post (but do read the post for caveats and context):

Thin crust (general): 0.10
NY "street" or "slice" style crust: 0.085-0.10 (I personally like 0.10-0.105; some will argue that that is too high for a NY style)
"Elite" NY crust thickness: 0.065-0.085
Medium crust (general): 0.11
Thick crust (general): 0.12-0.13
Neapolitan 1 crust: 0.07-08 (for high-temperature applications)
Neapolitan 2 crust: 0.095-0.11 (for home oven applications, e.g., A16 clones)
Thin "crispy" cracker-type crust: 0.05-0.08
Thin "tender" cracker-type crust: 0.09-0.10
American style: 0.12-0.14
Chicago deep-dish style: 0.11-0.135
Sicilian style: 0.12-0.13 (however, I have seen as high as 0.15)
Mitch

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Offline Pete-zza

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Re: Thickness Factor Worksheet
« Reply #4 on: September 15, 2015, 04:45:38 PM »
Hans,

I once has an exchange with Tom Lehmann on recommended dough ball weights for the NY style and reported on that exchange, among other related matters, in Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,12029.msg112601/topicseen.html#msg112601.

I started to post some typical thickness factors for different types and style of pizzas but I see that Mitch beat me to it. The full post is at Reply 1 at http://www.pizzamaking.com/forum/index.php?topic=12243.msg115759;topicseen#msg115759.

To the above, I would add that the last time I had a NY style pizza in NYC, at a very highly regarded pizzeria, and where I had a chance to discuss the dough and pizzas at length with the pizzaiolo, I calculated a thickness factor of 0.093141 for the dough that was used to make their pizzas (18").

Peter

Offline HBolte

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Re: Thickness Factor Worksheet
« Reply #5 on: September 15, 2015, 05:03:11 PM »
Thank you Peter. Again you are the research guru!

Good info on the links.
« Last Edit: September 15, 2015, 05:16:51 PM by HBolte »
Hans

Offline Pete-zza

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Re: Thickness Factor Worksheet
« Reply #6 on: November 09, 2015, 10:25:02 AM »


 

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