In order to get a better picture of what you are doing, I did some calculations and used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to convert your recipe to baker's percent format. Because of the large numbers, the expanded dough calculating tool could not produce the exact numbers you used for the flour and hydration percents, so I rounded those numbers to the actual numbers. The differences were slight, about a few hundredths of a gram. I also had to so some special calculations and conversions for the sunflower oil since that oil is not one of those included in the expanded dough calculation tool. I also assumed that soda meant baking soda.
This is what I ended up with:
Vegetable (Sunflower) Oil (4.5085%):
Baking Soda (0.11111%):
|1800 g | 63.49 oz | 3.97 lbs|
1000 g | 35.28 oz | 2.2 lbs
60 g | 2.12 oz | 0.13 lbs |
30 g | 1.06 oz | 0.07 lbs | 5.37 tsp | 1.79 tbsp
81.15 g | 2.86 oz | 0.18 lbs | 6.76 tbsp
2 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
2973.15 g | 104.87 oz | 6.55 lbs | TF = N/A
From what you described, it looks like you are making something like a pan pizza, which is a style that Pizza Hut popularized. Using the dough ball weights and corresponding pizza sizes you mentioned, I calculated their thickness factors as follows:
10" (300g): TF = (300/28.35)/(3.14159 x 5 x 5) = 0.13473
12" (400g): TF = (400/28.35)/(3.14159 x 6 x 6) = 0.12475
As it so happens, the pan pizza style is not one that I make, so I may not be the best one to advise you. Also, I am just a home pizza hobbyist with no professional experience. However, I have helped members with some of the math to allow them to adapt existing pan pizza recipes to whatever sizes of pans they have available to make pan pizzas. There are a couple of threads that you may want to read on the subject of pan pizzas. They are the threads at http://www.pizzamaking.com/forum/index.php/topic,213.0.html
. The most relevant post in the latter thread is Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909
. In that post, I tried to come up with a weight of dough using the recipe in the first thread referenced above that was closer to what Pizza Hut used many years ago, before it went to frozen doughs in the U.S. and, I believe, in the UK as well. The thickness factor was somewhat higher than you have been using. It is 0.1429.
The Pizza Hut clone recipe also appears at http://www.pizzamaking.com/panpizza.php
I am not sure why you are using soda (baking soda) in your dough, so any input you can provide on the reason for such use might be helpful. I experimented with using baking soda for cracker style pizzas but I did not like the aftertaste that the soda produced in the finished crust.
In parallel with your efforts here, you might also want to take a look at the pan pizza dough recipe at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/index.php/name/Deep-Dish-Pizza/record/57725/
. The recipe is designated as deep dish, but it is really a pan pizza recipe. For that recipe, the instructions call for starting the dough on one day and working with it to form shells the next day. Pizza Hut used to do it in the reverse manner, just as you are doing.
The person who is very familiar with the pan style pizza is Tom Lehmann. He is a member here and also at the PMQ Think Tank that I mentioned in my last post. However, as a very busy man, he cannot answer all questions addressed to him on this forum or the PMQTT forum. You might try posing your questions over at the PMQTT and see what responses you get. You can also search the PMQTT archives for posts, including some by Tom, on the pan style pizza.