A D V E R T I S E M E N T

### Author Topic: Thickness factor?  (Read 1535 times)

0 Members and 1 Guest are viewing this topic.

#### stetip

• Registered User
• Posts: 12
• Location: Worsley
• I Love Pizza!
##### Thickness factor?
« on: March 02, 2014, 03:59:47 PM »
Can someone explain the thickness factor and how it is applied. If the thickness factor is 0.1, what does this relate to.
Thanks
Steve

#### tombiasi

• Registered User
• Posts: 174
• Age: 68
• Location: Northern New Jersey
##### Re: Thickness factor?
« Reply #1 on: March 02, 2014, 04:19:07 PM »
It's weight per area of pie.
For example: A 16inch pie has an area of 201 square inches. If 20 ounces of dough was used to make it the thickness factor would be 20/201=.995

#### stetip

• Registered User
• Posts: 12
• Location: Worsley
• I Love Pizza!
##### Re: Thickness factor?
« Reply #2 on: March 02, 2014, 04:22:32 PM »
Thanks for the quick response, much appreciated.
Cheers
Steve

#### tombiasi

• Registered User
• Posts: 174
• Age: 68
• Location: Northern New Jersey
##### Re: Thickness factor?
« Reply #3 on: March 02, 2014, 04:26:40 PM »
You're welcome. I'm not the dough doctor but it's an easy question.

#### Pete-zza

• Global Moderator
• Posts: 26929
• Location: Texas
• Always learning
##### Re: Thickness factor?
« Reply #4 on: March 02, 2014, 04:37:36 PM »
It's weight per area of pie.
For example: A 16inch pie has an area of 201 square inches. If 20 ounces of dough was used to make it the thickness factor would be 20/201=.995

Tom,

It's actually 0.0995  .

A good discussion can be found in the following thread and the links referenced therein: http://www.pizzamaking.com/forum/index.php?topic=17813.msg172515#msg172515

Tom Lehmann has also written on the subject at http://www.pmq.com/November-December-2004/In-Lehmanns-Terms/

Peter

A D V E R T I S E M E N T

#### tombiasi

• Registered User
• Posts: 174
• Age: 68
• Location: Northern New Jersey
##### Re: Thickness factor?
« Reply #5 on: March 02, 2014, 04:44:51 PM »
Please note my typo. .0995 of course.

#### tombiasi

• Registered User
• Posts: 174
• Age: 68
• Location: Northern New Jersey
##### Re: Thickness factor?
« Reply #6 on: March 02, 2014, 04:46:16 PM »
Stetip,
Please note my typo as Pete pointed out.

#### stetip

• Registered User
• Posts: 12
• Location: Worsley
• I Love Pizza!
##### Re: Thickness factor?
« Reply #7 on: March 03, 2014, 02:41:20 PM »
OMG. Thanks guys this pizza making is an exact science.

#### tombiasi

• Registered User
• Posts: 174
• Age: 68
• Location: Northern New Jersey
##### Re: Thickness factor?
« Reply #8 on: March 03, 2014, 07:29:00 PM »
OMG. Thanks guys this pizza making is an exact science.
Cooking is part science and part art, and sometimes supernatural.
Sometimes when I stand near the spice rack and hold out my hand the cooking spirits guide my hand to the spice I should use.

#### Steve

• Posts: 2361
• Age: 54
• Location: Richmond, VA
##### Re: Thickness factor?
« Reply #9 on: March 05, 2014, 06:49:23 PM »
Cooking is part science and part art, and sometimes supernatural.

Couldn't have said it better!

That's why the tagline of this site is "The Art and Science of Pizzamaking"

A D V E R T I S E M E N T