All pizza crust is inferior without something on it. Does anyone here eat significant quantities of plain, dry bread?

I understand your point and agree with it - that bread is better when it is not plain dry bread and has a little butter or oil or whatever.

But, that is directional in nature and not really a justification or rationale for thinking that "most crusts never get eaten" (Reply #1).

I decided to do some math to determine how much crust we are actually talking about in a slice.

Assumptions:

18 inch pizza

pizza 0.08 thickness factor

rim width 1 inch (1/2 inch on each side of the pie)

rim thickness factor is 2 X overall thickness factor = 0.16 since the rim may be left thicker than the rest of the real estate when the dough is opened

pie is cut into 8 slices

pizza crust loses about 15% of weight after baking

Further, my assumption is that the reader would agree that I am being "conservative" in that, especially with the assumptions of rim thickness being 2 X and the rim width being 1 inch, that I am going "high" with a calculation of the amount of crust that is in a slice.

With that:

The area of an 18" pie is 254.47 inches. The area of a 17 inch pie (1" less to allow for the rim) is 226.98 inches. So, the area of the rim is the difference, being 27.49 inches. With a thickness factor of 0.16 (twice 0.08), the amount of dough is 4.40 ounces. Allowing for the 15% loss during baking, the amount of dough is then 3.74 ounces.

Finally, slicing the pie into 8 slices yields 0.47 ounces per slice.

Now, if you agree I was conservative about this, then perhaps we can assess this by cutting the rim width total to 1/2 inch (note that Larry said he teaches his folks to stretch a rim to 1/4 inch on each "side" and HH73 says the rim size is minimized as much as possible. So, I am still going towards the high end.

That changes the rim calculation to be the difference between a 17 1/2 inch pie and an 18 inch pie. Sparing you the details, the calculation yields an amount of 0.24 ounces per slice.

So, call it somewhere around 1/4 to 1/2 an ounce of crust per slice. My guess is most people eat 1 - 3 slices depending on whether it is lunch, dinner, big appetite, etc. At most likely well under 1 ounce of crust, that is a long way from someone eating "significant quantities of plain, dry bread."

My contention remains that the biggest reason any pizza crust is leftover is driven by how appetizing the crust is - and that is not black and white. So, when Walter, for example, makes a pie his customers eat the crust. It is tasty and there really is not that much to start with.

If you want to make different calculation assumptions, let me know and I will put it in the Excel spreadsheet.

If you have a different conclusion on the "why" some pizza crust is completely eaten, while for others "most crusts never get eaten" (Reply #1), please tell me how that jives with the amount of crust that is actually being discussed.

We're not talking about a lot of crust here - that is why I think it is about tastiness in crust.