There are a couple of problems with trying to convert the recipe below to baker's percents. First, we don't know the weight or size of the piece of cake yeast. I did a search for cake yeast in the 1940's and found references to that form of yeast being sold by Fleischmann's, including a sketch, but I could not find any reference to weight or size. Maybe you can get in touch with Fleischmann's to see if they can tell you what a piece of cake yeast sold at retail in the 1940s weighed. The other problem with the recipe is that the flour is stated to be sifted. But we don't know if it means flour as sifted by the miller or a separate sifting at the home level.
I didn't think about what weight or size the piece of cake yeast was for the recipe. Thanks for searching for cake yeast sold in the 1940's and finding references to that form of yeast being sold by Fleischmann's, including a sketch. I will get in touch with Fleischmann's to see if they can tell me what a piece of cake yeast, sold at retail in the 1940's weighed.
I sure don't know, but would think the flour would be needed to be sifted at home for that recipe. I know my mother always sifted any flour she used for anything. Did you search if AP flour needed sifted for home recipes around 1940's?
To add to that I am sure you are aware that The Food and Drug Administation (FDA) adopted the term “enriched” as the descriptive term for the addition of nutrients to flour in 1940. http://nefoods.com/pdf/70-Years-of-Enrichment.pdf
I think the flour-enrichment law said white flour must have added these ingredients:
Niacin/Niacinamide (Vitamin BE
Thiamine (A B1 Vitamin)
Riboflavin (vitamin B2)
Folic acid (a B vitamin)
Taste of Home magazine has a recipe for pizza dough back in the 1940's but I can't seem to find that article for the recipe, or if the flour needs sifting.
Maybe Madeline will also share her recipe for dough. Madeline said she still makes her pizza dough just like her mother did.