List member Varasano has an extremely complete and powerful spreadsheet that I now use for all of my breads and pizzas. Check it out:http://www.think2020.com/jv/Dough/PizzaRecipe.xls
Takes a bit to figure it out, but once you do, it makes tweaking, scaling, and tracking results a breeze. Can't say enough good things about it, especially calculating bakers % for doughs with starters, bigas, poolish, etc. I use it almost every day.