Holy Casseroles, Batman! The first recipe of yours that I printed off, and is still my go-to, uses a 398g dough for 12". Then you upped it to 434g, and now we're at 511g. That's an extra quarter pound of bread per pizza. What's with the massive dough inflation--simple trial and error?
Love the recipes. You've done a lot of heavy lifting for newbs and old timers alike by writing out all the procedural knowledge. Truly great stuff.
I've gone thru several versions of my recipe - changes in amount and type of oil, messing with the oil to water ratio, etc.,
and there was actually a point in 2010 where my total dough weight for a 12" was about 600g,
which I felt was too much dough to work with, so I made adjustments.
As those who have tested my more recent recipes can tell you,
my crust has been a bit on the thinner side than typical deep dish pizza,
and I was pretty happy with it, but occasionally I, and some of the recipe users on my website,
have had some difficulty working with the dough - kneading was sometimes difficult,
especially on those times when I subbed 1/4 of the flour for semolina,
and some mentioned to me that they would use the recipe conversion for the next size up
(page 3) in order to have more dough for their pizza. [WE NOW PRESENT THE AWARD FOR THE WORLD'S LONGEST PIZZA-RELATED RUN-ON SENTENCE TO...]
Because of the things I mentioned above, I decided to make a dough that was easier to work with.
I wouldn't worry too much about 511g. Some of that is water weight.
p.s. - Thanks, Garvey, for including both "Casserole" and "Bread" in the same post.