chiguy: Thanks for finding the error. I went back and fixed it. If my math is right, 203 grams of oil would translate to 7.16 ounces, or 43.5 teaspoons. The recipe I posted calls for 1/2 teaspoon of oil.
Dartanian: I wouldn't worry too much about scale accuracy and your inability to get the precise weights of all the ingredients. The main ingredients to weigh are the flour and water. The other ingredients, like yeast, salt, oil, etc., are too lightweight to be weighed on scales intended for consumers, and especially in quantities for a single dough ball. There are scales that can handle the very small weights, and I am aware of a few members who have them (which is the reason I post them in recipes), but using the volume measurements for those items is plenty good enough. That's the main reason why I convert weights to volumes for the lightweight ingredients.
Since I don't know what kinds of scales people have available to them or their accuracy, my practice is to post what my calculator or my spreadsheets come up with. If you were a professional pizza operator making hundred or thousands of dough balls, the accuracy rate would increase dramatically as you scaled up the numbers. But, for a single dough ball, most of the accuracy is of no consequence. Like in horseshoes, close is good enough.
I might add that many of our members, especially those located overseas and use the metric system, prefer using grams rather than ounces because it is more accurate. I, too, prefer grams over ounces for that reason, but most of our members are not used to working with the metric system. So, I tend to favor our system of measurement in my postings. Fortunately, most modern digital scales allow weighing in both ounces and grams, some with accuracy down to 1 gram, so those who have such scales have the option of selecting grams or ounces as desired. I often switch between the two, depending on which system is used in recipes.