dough doctor with TOM LEHMANN LOADED QUESTIONS What is dough loading? A: Dough loading is really just another way of saying "X" amount of dough per square inch of surface area. We calculate the dough loading by dividing the weight of a dough ball used to make a specific size pizza and dividing that weight by the surface area of that pizza. Surface area of a round pizza is calculated by the formula Pi (roughly 3.14) X R (radius) Squared. For a square or rectangular shaped pizza it is L (length) X W (width). For example, if 10 ounces of dough were used to make a 12-inch round pizza, the math would look like this: 3.14 X 36 2 6 / P I Z Z AT O D AY. C O M / N O V E M B E R 2 0 1 6 The dough doctor dishes on dough loading and oil absorption = 113-square inches (rounded off ). 10 ounces divided by 113 = 0.088 ounces of dough per square inch of calculated surface area, so the dough loading in this case would be 0.088. How it's used is pretty straight forward, but first it must be understood that dough loading is just a tool that we can use to approximate dough weights for different size pizzas (as well as sauce and cheese weight, too). We know that we are using 10 ounces of dough to make a 12-inch round pizza, so how much dough should we be using to make a 14-inch and a 16-inch pizza? First we need to calculate the surface area of the 14- and 16-inch pizzas. 3.14 X 49 = 153.86 (call By RICK DAUGHERTY JOSH KEOWNhttp://www.PIZZATODAY.COM