Sole depth and pizza

RECIPE

Take one hoof (pizza dough).

Decide on which option you want.

OPTION 1  
Thick crust pizza.   Trim at SHORT intervals, keeping toe backed up between 3to6 week intervals.  This can also be done with movement provided it is over 10km a day on varied terrain minimum.

OUTCOME  - decent sole depth as the hoof parameters as kept in balance

OPTION  2
Thin crust pizza.
Using the SAME dough size as option 1, leave hoof alone with no trimming  for at least 8 weeks and minimal movement.   A square paddock is ideal for this. Repeat many times to save money.

OUTCOME 
Guaranteed thin crust/sole.  This is the same hoof(dough) as option one but is now grown outside balanced hoof parameters with hoof now laying down flat.