superproducer08,

I'd like you to take a first stab at doing the conversions yourself. That way you will get a better feel for the process and learn more than if someone does all of the work for you. Besides, I shouldn't be the only one to have all the fun.

First, for an article on baker's percents and how they are calculated, see

http://www.kingarthurflour.com/professional/bakers-percentage.html. Second, since the water in the formulation you posted is given as a volume measurement (12 qt.), use the Mass-Volume Conversion Calculator at

http://foodsim.unclesalmon.com/ to get the weight of the water, in ounces, so that you can calculate its baker's percent (hint: one quart is 4 cups). Third, convert the volume of oil (one cup) to a weight, using a conversion factor of 0.1587301 ounce per teaspoon of the oil (hint: there are 48 teaspoons in a cup). Fourth, once you get all of the baker's percents and calculate the total weight of all of the ingredients, in ounces (hint 1 lb. is 16 oz.), you can enter the total weight and baker's percents into the expanded dough calculating tool at

http://www.pizzamaking.com/expanded_calculator.html. In doing this, you should assume that the yeast is ADY because of the rehydration instructions. Once all of the entries have been made, you can do the scaling of the dough formulation to any size and number of dough balls you wish. I believe (based on a YouTube video I saw recently) that Tony Gemignani uses 25 ounces of dough for a 16" pizza (which is the size given at the Pyzano's website at

http://www.pyzanospizzeria.com/). You might want to assume that those numbers are correct. If so, the thickness factor for those values is 25/(3.14159 x 8 x 8) = 0.1243399. That number can be used in the dough calculating tool along with the baker's percents and other required inputs to determine the quantities of ingredients for any number and sizes of pizzas you would like to make.

Good luck. Let the games begin.

Peter