Hi All
I've been messing around with the Expanded Dough Calc Tool and using basic math without the dough calc tool, if you divide a dough ball in exactly half then theoretically, you should divide the final size of the pizza in exactly half. By means of example, below is a formula for a 12" NY Style dough
Flour (100%): Water (60%): IDY (0.25%): Salt (1.75%): Vegetable (Soybean) Oil (1%): Total (163%):
 208.61 g  7.36 oz  0.46 lbs 125.16 g  4.41 oz  0.28 lbs 0.52 g  0.02 oz  0 lbs  0.17 tsp  0.06 tbsp 3.65 g  0.13 oz  0.01 lbs  0.65 tsp  0.22 tbsp 2.09 g  0.07 oz  0 lbs  0.46 tsp  0.15 tbsp 340.03 g  11.99 oz  0.75 lbs  TF = 0.10605

Using basic math, if you divide the dough ball above into 2 equal paths, then you should also divide the final size of the pizza in half as well, so each 170g dough ball will give you a 6" pizza.
Now if you try and do this on the Dough Calc Tool and you change the size of the pizza on the dough calc tool from 12" to 6", one would expect all of the ingredients mentioned above to divide exactly in half however see the results below.
Flour (100%): Water (60%): IDY (0.25%): Salt (1.75%): Vegetable (Soybean) Oil (1%): Total (163%):
 52.15 g  1.84 oz  0.11 lbs 31.29 g  1.1 oz  0.07 lbs 0.13 g  0 oz  0 lbs  0.04 tsp  0.01 tbsp 0.91 g  0.03 oz  0 lbs  0.16 tsp  0.05 tbsp 0.52 g  0.02 oz  0 lbs  0.11 tsp  0.04 tbsp 85.01 g  3 oz  0.19 lbs  TF = 0.10605

As can be seen, the new formula is way below the expected output, in fact the final dough ball size for the above 6" Pizza is a 1/4 the size of the 12" dough ball.
I further experimented with the dough calc tool by adjusting the pizza size until such time that the ingredients was exactly divided into 2 equal parts of a 12" pizza. This eventually led to a 8.5" pizza whereby the ingredients and formula was exactly half the weights of a 12" Pizza.
I remember once reading that the method used to calc the formula of a particular dough is not linear and based upon many factors hence we have been so kindly provided with the dough calc tool to do the job for us but my question is as follows.
If I use the formula for a 12" dough ball and then after a 24 Hours cold rise in the fridge, I divide this dough ball in exactly half, would I be correct in saying that each half can be stretched out to a 8.5" pizza?
If I divide the above 12" dough ball into 4 equal parts, then each dough will be able to stretch in to a 6" pizza?Thanks
PM