Hi, gang! It's going pretty good here. I have memorized the recipes. I did a minor tweeking, but it works for me. I use 6lbs of water (includes weight of plastic container), 10lbs of hi-gluten flour(w/container), 4Tbs salt, 5Tbs sugar, 2tsp. IDY, 3Tbs evvo.I get 15lbs of dough, so I make 15 16oz. dough balls. That's 75 pizzas per 50lb. bag. I'm using over a bag a week. We can use the dough, right out of the cooler, if nessesary. I even used it in less than 4 hous after making it(had to). Plus we have everything from corndogs, to funnel cakes on our menu! Thanks so much for Pizza Making...Making us more successful!