Have you tried using the Lehmann's Dough calculator on the home page?
If not,use that calculator to get your flour,water hydration % and thickness factor as close as possible for the size of the pie you want to make.TF or thickness factor,put in .07 or maybe .08 instead of .10. for a medium sized rim.10 will be too fat,unless you stretch the dough to a larger size.
With the rest of the recipe,for salt,sugar,oil,yeast and etc,the calculator also shows Tbs or Tsp sizes.Dont weigh those,just round those off as close as you can using spoon sizes.
For example,if a salt,oil,or sugar amount calls for .45 or .54 of a TBS I simply use 1/2 a TBS of it.Same for the IDY yeast,if it calls for .20 of .30 of a tsp,I use 1/2 a tsp.Some of those are too small to weigh,I just round them off as close as I can.I cannot weigh the grams or ounces with my scale for those small amounts,so I use the spoon sizes as close as I can get it,per the chart from the calculator.
It works well and I never have trouble with my doughs doing it this way.