...eeerrrrrrrh....so...a wiiiiiiz guy...yuk,yuk,yuk.....only a teaspoon for this 2267.96 gram batch of dough? ...Ummmm... that's about 100% of 5 lbs.
LOL Bob!!! I might get banned for this but I just basically wing it when it comes to the dough mix.
For two 13" pies...
About 3 3/4 to 4 cups bread flour
About 1 1/8 to 1 1/4 cups lukewarm spring water
About 1/2 packet yeast
About 1 tablespoon mild olive oil
About 1 teaspoon sea salt
About 1 teaspoon red wine vinegar
The reason being, I absolutely abhor air conditioning so my house and the flour stored in it can vary greatly in humidity and total moisture content depending on the weather. As a result, I tend to start at the low end of the water and flour range going by the way the dough looks and feels while mixing and kneading, instead of by strict percentages, and use additional water or flour to adjust it accordingly.