Another great job. And thank you for posting the exact weights of ingredients.
In answer to your question, it is not unusual for the final dough weight to be less than the total of the listed weights of the ingredients. That phenomenon is one that some of us refer to as the "bowl residue" factor. It represents minor losses of the dough during preparation, for example, due to flour, water and dough sticking to bowls, implements, fingers, work surfaces, etc. All of the dough calculating tools that Boy Hits Car (Milke) and I have been working on will include a "bowl residue" feature that will allow users to specify a percent for the bowl residue. I have found that with my KichenAid dough making regimen about 2.5% covers such losses. In your case, if you got 1260 grams of dough (4 x 315 = 1260) and your total ingredient weight was 1287 grams, the loss was about 2.14%. The way the ingredients would show up in the new and improved Lehmann dough calculating tool using a bowl residue compensation amount of 2.14% would be as follows:
|190 g | 6.7 oz | 0.42 lbs|
125 g | 4.41 oz | 0.28 lbs
1.75 g | 0.06 oz | 0 lbs | 0.46 tsp | 0.15 tbsp
5 g | 0.18 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
321.75 g | 11.35 oz | 0.71 lbs | TF = N/A
The actual dough amount in your hands would most likely be closer to the 315 grams you have been getting. If you wanted even more dough, you could adjust the numbers to get the greater amount of dough. With the new tool, you can use the desired dough ball weight as a starting point.
Based on the 315-gram dough balls you have been using for 16” pizzas, I calculated a thickness factor of 0.055261. That would represent a very very thin crust. I think one of the things that may be helping you get such good results is that you appear to be getting a very high stone temperature by virtue of its proximity to the broiler element at the bottom of your oven. Have you ever checked the temperature of the stone when you deposit the pizza on it? A high stone temperature, together with ample yeast and good amounts of trapped gasses and moisture, should give you good oven spring. Are you able to keep your broiler on for as long as you want or does it kick out at a certain temperature?
Your dough formulation looks quite normal in terms of hydration and yeast quantity, although it is high on salt. It is quite possible that the high salt level helped prolong the usable dough life by slowing down the rate of fermentation, which is one of the effects that high salt levels has on fermentation. I am not sure how much effect degassing the risen dough after a few days had in prolonging the usable dough life. In theory, degassing the dough expels gasses but it introduces additional oxygen and redistributes the yeast to new sources of food. As long as there is enough food to feed the yeast, and the dough is kept on the cool side, the dough will persist for some time. Obviously, whatever you have been doing it is working. I can always think of experiments to try but sometimes it is best not to tinker with success. But you have given me a few ideas to try on some of my own doughs.