The weight I used for my dough ball was from a recipe I created using the lehmann calculator at: http://www.pizzamaking.com/dough_calculator.html
I made a mistake when I said the dough ball weight was 543g. What I meant to say was 480g. I was mistakingly saying the weight of the flour.
The recipe I used was:
Flour (100%): 543.2 g | 19.16 oz | 1.2 lbs
Water (70%): 380.24 g | 13.41 oz | 0.84 lbs
Oil (2%): 10.86 g | 0.38 oz | 0.02 lbs | 2.33 tsp | 0.78 tbsp
Salt (1.75%): 9.51 g | 0.34 oz | 0.02 lbs | 1.98 tsp | 0.66 tbsp
IDY (1%): 5.43 g | 0.19 oz | 0.01 lbs | 1.8 tsp | 0.6 tbsp
Sugar (2%): 10.86 g | 0.38 oz | 0.02 lbs | 2.73 tsp | 0.91 tbsp
Total (176.75%): 960.11 g | 33.87 oz | 2.12 lbs | TF = 0.11
Single Ball: 480.06 g | 16.93 oz | 1.06 lbs
I include the VWG in the weight of the flour. When I weight out the flour for this recipe I first add two heaping tablespoons (30-35g) of VWG to the bowl on the scale then I add the rest of the flour up to the desired amount. In case people are wondering I DO NOT add the VWG over and above the 543g of AP flour. The VWG is included in the flour weight.
I mix the dough as described in a previous post and refrigerate for at least 24 hours in a sealed plastic container. I use about a couple teaspoons of oil in the container with the dough. The day I will be making the pizzas I remove the dough from the fridge 1-2 hours before I will be making the pizza. I preheat the oven at 550 at least 1 hour before the pizza will be cooked. I lightly flour the dough balls and set them on the counter top. I cover them with plastic wrap to prevent them from drying out. When it is time to make the pizzas I cut a piece of parchment paper out that is the shape of the pizza stone for each pizza I will be making. The pizza dough is stretched and shaped on the parchment paper, sauced, cheesed and put in the oven ASAP. The stone is positioned on the lowest rack of the oven. The stone itself is just a cheap 15" stone. It is only about 5/8" thick. As soon as the dough begins to cook enough that the parchment doesn't stick to it anymore I pull the parchment out from under the pizza and cook the rest of the time right on the stone. I have never timed how long it takes to cook a pizza but it might somewhere in the range of 6-8 minutes. The only ingredient I do not weigh is the VWG. I should weigh it in the future. I do use a generous amount of it. When the pizza is cooked to my liking it is removed from the stone and set on a wire rack on the counter to cook then it is sliced on a cutting board as seen in the photos.