crazybob,

If you look at the Lehmann dough calculator at:

http://www.pizzamaking.com/dough_calculator.html you can see how a 14" pizza can be figured out. I still am not sure if you want to stick with a hydration of 58%. I will figured the dough formula out for 58%, but if you want a higher hydration, either just ask or try to see if you can work the calculator. My pizza are a little thinner than 0.10, but I will just use that for now. I still am not sure how much sugar you want to use in your dough. I don’t use any sugar in my dough. If you put in a thickness factor of 0.10 and keep the rest of the ingredients the same, the formula will be.

Flour (100%): 4125.68 g | 145.53 oz | 9.1 lbs

Water (58%): 2392.89 g | 84.41 oz | 5.28 lbs

IDY (0.30%): 12.38 g | 0.44 oz | 0.03 lbs | 4.11 tsp | 1.37 tbsp

Salt (1.75%): 72.2 g | 2.55 oz | 0.16 lbs | 5.01 tbsp | 0.31 cups

Oil (1%): 41.26 g | 1.46 oz | 0.09 lbs | 9.17 tsp | 3.06 tbsp

Total (161.05%): 6644.41 g | 234.37 oz | 14.65 lbs | TF = 0.1015

Single Ball: 442.96 g | 15.62 oz | 0.98 lbs

If you look at the Lehmann roadmap you can see what is says about the Lehmann dough.

http://www.pizzamaking.com/forum/index.php/topic,1453.msg13193.html#msg13193.

If you want to add sugar, like you have been doing, I think it can be added at 1-2% by the weight of the flour.

This is the formula if sugar is added at 1.5% by weight of flour.

Flour (100%): 4087.61 g | 144.18 oz | 9.01 lbs

Water (58%): 2370.81 g | 83.63 oz | 5.23 lbs

IDY (0.30%): 12.26 g | 0.43 oz | 0.03 lbs | 4.07 tsp | 1.36 tbsp

Salt (1.75%): 71.53 g | 2.52 oz | 0.16 lbs | 4.97 tbsp | 0.31 cups

Oil (1%): 40.88 g | 1.44 oz | 0.09 lbs | 9.08 tsp | 3.03 tbsp

Sugar (1.5%): 61.31 g | 2.16 oz | 0.14 lbs | 5.13 tbsp | 0.32 cups

Total (162.55%): 6644.41 g | 234.37 oz | 14.65 lbs | TF = 0.1015

Single Ball: 442.96 g | 15.62 oz | 0.98 lbs

If you note there is a bowl residue added of 1.5

I hope I figured this out right for you. If not, maybe someone will give you some more advise.

Norma