I make pan pizza in a variety of pans and noticed for awhile that my Lloyd 10x14 pan produced thicker crusts than other pans. Hmmmm. Why is that? I finally measured my two Lloyd 10 x 14 pans and got this (inside measurements) for both:
Top: 9.59375 x 13.59375
Bottom: 8.34375 x 12.34375
I had been using 10x14 = 140 sq.in. for dough load calculations, but the actual top area is 130.42 sq.in. and the bottom area is 103 sq.in. No wonder them crusts were so thick!
The spreadsheet has now been reconfigured for actual pan-bottom areas, with all pans newly measured. Among my pans, only the Lloyd 10x14 measurements vary greatly from the advertised size. For example, a Lloyd 14 x 14 is much closer to the advertised size:
Top: 13.9375 x 13.9375
Bottom: 12.9375 x 12.9375
I'm probably late to the party on this, but...was news to me.
FYTMI
