I’m trying to get a sense of what is standard out there…for example if you use a 15 inch screen do you call it a 15 inch pie or maybe 14 inch because of shrinkage! I roll/braid my crust so the dough on the screen is typically an inch (or more) less then the screen size. Have any customers complained…hate to say it but I can imagine some customers bringing out the measuring tape! In fact, I think I am going to convert to “Large” “Medium” or “Personal”!
I have 10", 12", 14", and 16" screens and I list my sizes as 10", 12", 14", and 16"
Shrinkage?
We use 12", 14" and 16". Pizzas come out of the oven the same size they go in… made right to the edge of the screen.
If your pies are pulling back from the size you toss them to, you might check your dough handling procedures. Sounds like underproofed or cold dough.
Very helpful observation…I will consider this as a variable.
I thought about this one, and decided to change from 10", 12" & 16" to
M. L and XL just because we have strict trading standards, 12" Must be 12" not
11-7/8th
But Next time I do a new menu I will put an small * and then in the small print
say that they are uncooked sizes.
It will help customers to compare me to other pizza stores as Pizzahut have a large at 11" and mine is 12" but by just saying large my customers do not realize that we offer better value.