Re: right weight for dough balls at varying pizza sizes

I’m surprised that you didn’t mention this old post of yours about suggested thickness factors for various pizza styles:

https://www.pizzamaking.com/forum/index.php?topic=12243.msg115759#msg115759

gcpizza,

Actually, that occurred to me after I posted but I decided not to post the link you quoted since dhaupert mentioned only the NY style in his opening post.

After you posted, I did a search of a post I cited some time ago after visiting a NYC pizzeria in Brooklyn where the pizza maker used a thickness of 0.0943141 for an 18″ NY style pizza. My post on that matter is at Reply 3 at:

https://www.pizzamaking.com/forum/index.php?topic=43081.msg431153#msg431153

Peter