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### Author Topic: Formula to Calculate Thickness Factor?  (Read 4802 times)

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#### RobDude

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• Posts: 57
• Age: 34
• Location: Dublin, Ireland
##### Formula to Calculate Thickness Factor?
« on: April 23, 2010, 06:19:37 PM »
Can anyone explain how this value is determined?

#### Pete-zza

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• Always learning
##### Re: Formula to Calculate Thickness Factor?
« Reply #1 on: April 23, 2010, 06:50:24 PM »
Can anyone explain how this value is determined?

RobDude,

For a regular round pizza with a standard flat profile, the thickness factor, TF, is calculated as follows:

TF = DBW/(3.14159 x R x R),

where DBW is the dough ball weight and R is the radius of the pizza. 3.14159 is the value of Pi (π).

For a rectangular or square pizza, TF = DBW/(L x W), where L is the length and W is the width.

The calculation is far more complicated for a deep-dish style pizza because the dough covers the entire bottom of the pan and part or all of the sides of the pan and there is a small overlap at the juncture of the bottom and sides of the pan. If you are really interested in the math, I think I can find a post to explain that example for you.

You can also read Tom Lehmann's discussion of thickness factor in the article at http://www.pmq.com/mag/2004november_december/lehmann.php.

Peter

EDIT (1/25/13): Since the link to the above Lehmann article is no longer operative, see the Wayback Machine link to the same article at http://web.archive.org/web/20110404180542/http://pmq.com/mag/2004november_december/lehmann.php

« Last Edit: January 25, 2013, 11:02:07 AM by Pete-zza »

#### RobDude

• Registered User
• Posts: 57
• Age: 34
• Location: Dublin, Ireland
##### Re: Formula to Calculate Thickness Factor?
« Reply #2 on: April 23, 2010, 10:47:36 PM »
RobDude,

For a regular round pizza with a standard flat profile, the thickness factor, TF, is calculated as follows:

TF = DBW/(3.14159 x R x R),

where DBW is the dough ball weight and R is the radius of the pizza. 3.14159 is the value of Pi (π).

For a rectangular or square pizza, TF = DBW/(L x W), where L is the length and W is the width.

The calculation is far more complicated for a deep-dish style pizza because the dough covers the entire bottom of the pan and part or all of the sides of the pan and there is a small overlap at the juncture of the bottom and sides of the pan. If you are really interested in the math, I think I can find a post to explain that example for you.

You can also read Tom Lehmann's discussion of thickness factor in the article at http://www.pmq.com/mag/2004november_december/lehmann.php.

Peter

Thank you - that was perfect.

EDIT (3/22/13): For the Wayback Machine link to the article on thickness factor, see http://web.archive.org/web/20110820052532/http://pmq.com/mag/2004november_december/lehmann.php
« Last Edit: March 22, 2013, 08:55:38 AM by Pete-zza »

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