My supply of the Caputo 00 (blue) came in while I was away, so I haven't yet had a chance to try it.

As for metric to ounce conversion, 1 kg. of the Caputo 00 flour is equal to 2.2 lbs., or 35.2 oz. That represents the 100% part of the baker's percent methodology. The water, at 1/2 liter (500 ml.), is equal to 500 g. and, since water has a specific density or 1.00, the 500 g. converts to a weight of 17.65 oz. That weight of water in relation to the weight of flour yields a hydration percent of 50%, which is typical of a Neapolitan dough. The sea salt, at 25 g., converts to just shy of 1.00 oz., or a hair more than 5 teaspoons. The fresh yeast, at 2 g., converts to about 0.07 oz. A cake of fresh yeast, such as sold by Fleischmann's, weighs 0.6 oz. So, 2 g. (or 0.07 oz.) is about 1/8 of such a cake of yeast. So, to put the foregoing in a table:

1 kg. Caputo 00 flour (blue) = 2.2 lbs. = 35.20 oz. (100%)

1/2 liter water = 500 ml. = 500 g. = 17.65 oz. (50%)

25 g. sea salt = approx. 1 oz. = approx. 5 teaspoons (2.8%)

2 g fresh yeast = approx. 0.07 oz. = approx. 1/8 of a cake of Fleischmann's fresh yeast (0.20%)

If you add up all the ingredients as specified in ounces, the total comes to about 54 oz. Since the recipe talks about individual dough ball weights of 8-9 oz., this suggests that one can make 6 to 7 pizzas with that weight of dough. If each dough ball is to be made into a pizza with a diameter of about 10 inches (or a radius of 5 inches), as suggested in the recipe, then the thickness factor for such a pizza is around 0.10 (for an 8-oz. dough ball) or 0.11 (for a 9-oz. dough ball). Using the baker's percents specified above, and the thickness factors as calculated for the recipe, one can then determine what amount of ingredients are needed to make any size pizza.

I look forward to the results of using the Caputo 00 flour in the recipe previously posted.

(Note: The above recipe is intended to be used in connection with a very high temperature oven. For home use, it may be necessary to increase the water content and add olive oil to the dough).

Peter