I can understand how something like baker's percents can be perplexing. Baker's percents are simply a tool that bakers use to scale a recipe up or down. Here at the site, we use baker's percents to take a recipe like Tom Lehmann's recipe for a NY style dough, which calls for 50 pounds of flour, or a recipe like Big Dave's Old Faithful, which calls for 46 pounds of flour, and scale them down to a single-pizza size of any desired diameter. Without baker's percents (and some other data), we couldn't do this. Unfortunately, baker's percents make use of weights rather than volumes--with which most home bakers are much more familiar--so you will usually see ingredients specified by weights rather than volumes. To get to volume measurements means having to take the additional step of converting weights to volumes--which many of the recipes at this site do. So, unless you would like to learn how to use baker's percents to downsize or up-size a recipe, I wouldn't worry about them. Instead, find a recipe you think you will like and try to master it using the information and help available at this site.