How much cheese on a pizza??????

just reading through the responses here and thought I ’ five hundred add my 2-cents worth.
With regard to the amount of cheese, or any other toppings used, the total that you are presently using is probably the sum which is mighty for you ( actually, your customers ). If you were to change the come used, they may pick up on it and you would stand a find of alienating some of your customers. Do you in truth want to take that opportunity ? besides, hopefully, you have priced your pizza to correctly reflect the amount of ( in this event ) tall mallow applied to your pizza, thus tied if you are using more than the “ average ” your customers seem to appreciate it, and they are paying for it, that ’ s a good deal by me. I ’ ve run some quick calculations on the amount of cheese some are using on their different size pies, and it varies quite a bite with some of you. hera is what I mean, if you calculate the surface area of each of your pizza sizes ( 12 ” 113 ; 14 ” 154 ; 16 ” 201 ) then divide the weight unit of tall mallow used by the coat area ( sq. in./square inches ) you will find the system of weights of tall mallow used per square inch. The system of weights of cheese theoretically, should be the like, per square edge of open area for all of the size you make. For example, if you use 7 ounces of tall mallow on a 12-inch pizza, that calculates out to 0.0619469 ounces per feather column inch of surface area. If you multiply that by 154 ( the surface area of a 14-inch pizza you get 9.5398226 ( call it 9.5 or 10-ounces ) of cheese weight, and if you multiply it by 201 ( the surface area of a 16-inch pizza you get 12.451326 ( call it 12.5 or 13-ounces ) of cheese weight. If you work out your dough weights and topping weights this manner, as yoiu go from a 12-inch pizza to say, a 16-inch pizza, the only thing that will change is the size/amount the customer is getting. For some of you, I see where you are using reasonably less cheese on your 16-inch pizza, thus, your 12-inch pizza is actually a better consider for your customers since they arew getting more tall mallow per squarely edge of the pizza, and I ’ five hundred be bequeath to bet that this hasn ’ thymine been taken into account when the pizza was priced.
I hate to bore you with all of this mathematics stuff, but some times it does come in handy, specially when we ’ rhenium getting the “ pinch ” put on us from all of our suppliers.
Tom Lehmann/The Dough Doctor