I used Bouncer High Gluten Flour.
17 inch dough recipe.(I stretch them to 18 sometimes..If I had a bigger oven I would go 19/or 20!)
Flour (100%): 376.09 g | 13.27 oz | 0.83 lbs
Water (65%): 244.46 g | 8.62 oz | 0.54 lbs
IDY (0.10%): 0.38 g | 0.01 oz | 0 lbs | 0.12 tsp | 0.04 tbsp
Salt (2.0%): 7.52 g | 0.27 oz | 0.02 lbs | 1.35 tsp | 0.45 tbsp
Oil (2.0%): 7.52 g | 0.27 oz | 0.02 lbs | 1.67 tsp | 0.56 tbsp
Sugar (2.0%): 7.52 g | 0.27 oz | 0.02 lbs | 1.89 tsp | 0.63 tbsp
Total (171.1%): 643.49 g | 22.7 oz | 1.42 lbs | TF = 0.1
Btw,I measure the flour and water using the digital scale.I get those as close as I can.
The salt,oil,sugar,I round those off to the nearest TBS or TSP.I don't care if I get it spot on. Its too anal for me to nit pick that stuff.For example,If the sugar/salt requires .45 or .56 of a TBS,I just use half a tbs,whichever makes it easier to round off in size.The differences are so minor,I just dont see it as any trouble doing so.
The IDY yeast,I just use a 1/4 tsp. I don't follow the recipe exact anymore,this is based on knowing what my dough does with how much yeast because of the practice I have had so far.I never seem to use more than 1/2 a tsp of yeast anymore.
The dough sat in the fridge for 3 days after mixing.I usually use it before 2 days or it will over ferment or over gas and not be a good dough.This one was still in excellent shape and could probably stayed in the fridge 2 more days.
I am not trying to give out bad advice and tell someone to not follow the recipe exactly,by all means knock yourselves out.Can't go wrong with it.I just share what I am doing these days since I have never seen any differences in rounding off the smaller ingredients to make it simpler to mix.