I make basically to same dough to make the same pie time after time without needing to perform a math exam. I prefer it that way.
Well, O.K...... I understand where you're coming from, but it does have some utility for the home pizza guy or gal.
For instance, if I wanted to make 3 @ 12-in pies using my usual recipe for 1 @ 14-inch, using TF's it is a breeze. Of course there are other ways to do it, but they include math also. For example:
Para's normal 14-inch pie weighs 12.3 oz. The area of a 14-inch pie = 153.9 in2. TF = 12.3/153.9 = 0.08.
Area of 3 @ 12-inch pies = 3 x 113.1 = 339.3 in2
so I need 0.08 x 339.3 = 27.1 oz dough.
But then, I like doing math.