Thank you for all your hard work in creating the matrix. It should come in handy to those who want to make or experiment with the Lehmann NY style dough in different weights/sizes and with different hydration percentages and using the standard thickness factor, TF, for a "thin" crust pizza.
I checked out your data for the 17-inch size and spot checked data in the rest of the tables and it looks like your calculations are correct. My data for the 17-inch Lehmann dough (in a recent post) was a bit different than yours because I had used a thickness factor (TF) of 0.105 (more on this subject below).
Your calculations do a great job of highlighting how difficult it is to deal with small weights of ingredients like yeast, salt, oil (and sugar, when used). Even for flour and water, which weigh much more than the rest of the ingredients, it is hard to get great accuracy. For example, my digital scale is accurate to 0.05 oz., but it can't weigh ingredients any more exactly than that. That is, it can exactly weigh, say 13.50 oz., but it can't exactly weigh 13.49 oz. or 13.51 oz. I usually weigh to the nearest 0.05 oz. or tweak the amount to get it in between the 0-0.05 range. To get better accuracy, I would need a considerably more expensive scale, and to weigh amounts like 0.04 oz., I would need a scale like the Frieling 400 scale that pftaylor is in the process of buying. Since many of our members and readers may not have scales (digital or otherwise) and even for those of us who do but can't weigh the small amounts of lightweight ingredients, we rely on weight-volume conversion data instead.
In the case of ingredients like yeast, sugar, salt and oil, Steve and others on this forum (including myself in the case of IDY) actually weighed larger quantities of such ingredients and converted from weights to volume. In part, this was done because online conversions sites are inconsistent and unreliable in making such conversions. I set forth the conversion data for the abovementioned ingredients at Reply #29 on this thread, and it is that data that I use to convert small quantities like 0.04 oz. to volume measurements. Even then, the conversions aren't one hundred percent accurate. You will frequently get volumes that don't fit within the standard measuring spoon sizes of 1/8, 1/4. 1/2, 1 t., and 1 T. (and combinations thereof). In such cases, I use the closest spoon sizes and approximations.
As for the thickness factor TF, the values I have been using have been pretty much those proposed by people like Tom Lehmann and Big Dave. I started with 0.10 for the Lehmann NY "thin" style and tweaked it based on experience, finally coming up with a "personalized" value of 0.105. For someone else, the number could be higher or lower. I discussed how to come up with a "personal" TF at Reply #42 on this thread. To do this, you have to experiment with different dough ball sizes and note the weights of each dough ball in relation to the diameter of the pizza you are trying to make. When you finally get the dough ball weight that you consider ideal for a particular size (diameter) pizza, you solve for TF in this expression:
TF = W/(3.14 x R x R),
where W is the weight of the "ideal" dough ball and R is the radius of the pizza for which the dough ball is used. So, for example, if you found the ideal dough ball weight for a 16-inch pizza to be 22 oz., the thickness factor TF would have a value of 22 divided by 200.96, or 0.109. Once you have this number, you can use it to calculate the dough ball weight for any other size (diameter) pizza. In that case, you simply rearrange the above expression and solve for W, specifically,
W = 3.14 x R x R x 0.109.