PizzaEater,

If I understand your question correctly, you couldn't do it if all you have is volumes, no matter how great the recipe is. You would need baker's percents or total dough weight. In the latter instance, you would use something like 8.1 ounces per cup of water, convert everything else but flour to weights (using either conversion data or weights measured on a digital scale that can weigh small ingredient amounts), add all the weights (including the water), and subtract the total from the total dough weight. That number would be the weight of flour. It might not be exact because people don't measure out small volumes the same way either. Some will use a heaping or rounded teaspoon or tablespoon, or a scant teaspoon or tablespoon, etc. My conversions would be based on level teaspoons and tablespoons.

Peter