Peter,

I’ve just figured out the math behind the deep dish calculator, and yes, it does make assumptions. First of all, it assumes that specific thickness factors always create specific, measurable dough thicknesses, which is simply not true. Additionally, it assumes that the outer edge of a deep dish pizza is the same thickness as the rest of the crust, which is also not true.

Here’s how the deep dish dough calculator works:

Let’s say I want to make a 14” deep dish pizza with edges that go 1.25” up the side of the pan, using 0.125 ounces of dough per square inch (or a TF of 0.125). The first thing I need to do is figure out the amount of dough I need for a flat 14” disk of dough. At 0.125 oz of dough per square inch (154 square inches), I’ll need 19.24 oz of dough. That should make a 14-inch disk of dough that’s *about* ¼” thick (without an outer edge).

If I am to *assume* the thickness of the dough is ¼” (as the calculator does), the outer edge must then reach an additional inch above the rest of the dough skin. Since a 14-inch circle has a circumference of 43.96 inches, this means the raised edge of dough is equivalent to a 43.96-inch strip of dough that’s one inch wide (or 43.96 square inches of dough). If I *assume* that these 43.96 square inches of dough are the same thickness as the rest of the dough, then it will require 5.495 ounces of dough to create the outer edge. 5.495 + 19.24 = 24.735 (or 24.74 oz).

I did the same analysis with a 6-inch deep dish pizza, and I got the same results: 28 square inches of flat dough at 0.125 oz per square inch = 3.53 ounces of dough. Circumference of 6-inch pan = 18.84 inches. 18.84 X 1” = 18.84 square inches. 18.84 square inches times 0.125 = 2.355 ounces of dough for the outer edge. 3.53 ounces + 2.355 ounces =5.885 (or 5.89) ounces of dough.

Using these equations, I’ve come up with the exact same dough weights the dough calculator produced. One of the problems here, though, is that I’ve made at least a couple assumptions to reach these figures. My major mistaken assumption is that the raised edge of a deep dish pizza is the same thickness as the rest of the pizza, when, in reality, the edge is about half as thick as the rest of the pizza. This means there is no such thing as a true thickness factor for deep dish pizza. There are two distinctly different thicknesses with every ‘authentic’ deep dish dough skin, and accounting for this difference makes a HUGE difference in the dough weight. (It means that instead of using 24.74 oz of dough for a 14” pizza, you should use more like 21.99 oz. And instead of using 5.89 oz for a 6” pizza, you should use more like 4.71 oz.)

I’m not trying to cause any trouble here; I’m just stating factual information and supporting it with math. It’s a fact that the deep dish calculator does not calculate accurate dough weights for ‘authentic’ deep dish pizza, and apparently almost no one else has recognized this fact. I’m just trying to help.

Here are the equations I used to calculate the numbers I’ve shared in this post:

A=πr2 (Area equals Pi times radius squared)

C=π • d (Circumference equals Pi times diameter)

EDIT: I’m assuming straight-sided pans here. I would use the same criteria with slope-sided pans, with the “pan size” based on the bottom diameter of the pan.