I am sorry I am still new to all of this. What would be the breakdown of the percentages in grams? I'm sure there is a post somewhere to figure that out too.
csfranek,
I took the midrange value (285 grams) of the dough ball weight that Marlon (bakeshack) provided in Reply 15 at
http://www.pizzamaking.com/forum/index.php/topic,22392.msg227794.html#msg227794 and plugged it into the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html along with the baker's percents values. This is what I got:
Flour* (100%): Water (62%): CY (0.10%): Salt (2.8%): Total (164.9%):
 172.83 g  6.1 oz  0.38 lbs 107.16 g  3.78 oz  0.24 lbs 0.17 g  0.01 oz  0 lbs  4.84 g  0.17 oz  0.01 lbs  0.87 tsp  0.29 tbsp 285 g  10.05 oz  0.63 lbs  TF = N/A

*The Flour comprises 50% (86.4 grams) Caputo 00 Pizzeria flour and 50% (86.4 grams) Petra 3 flour
Note: The dough is for a single approximately 12.5"13" pizza; no bowl residue compensation
Using the expanded dough calculating tool, you can, of course, change whatever values you'd like, including increasing or decreasing the dough ball weight and increasing the number of dough balls.
Peter