Once you have the thickness factor (TF), and the baker's percents (plus some conversion data as discussed below), it is actually quite easy to calculate the amounts of ingredients needed to make any size pizza, up or down. The thickness factor (0.11 in my case) and baker's percents are constants and don't change with pizza size. All that one needs is a simple calculator. If it has the +M and MRC features, which even the cheapest ones seem to have, the math calculations are even easier.
To show the simplicity of the math, let's assume that one wanted to use the formulation I posted for the Greek/bar pizza to make a 10" pie, which apparently is fairly standard for a bar pizza. This is how the calculations would be done:
Step 1: Using the radius R of the desired pizza size (10"/2 = 5") and the thickness factor TF (0.11), calculate the required dough weight DW by using this expression: DW = 3.14 x R x R x TF, or 3.14 x 5 x 5 x 0.11 = 8.635 ounces (or 8.64 oz. when rounded).
Step 2: Add up all the baker's percents and divide by 100. In the dough formulation I posted, the baker's percents add up to 168.150% (100% + 63% + 2% + 1% + 1.75% + 0.40% = 168.150%). Dividing that number by 100 gives us 1.6815.
Step 3: Calculate the amount of flour to be used by dividing the value of DW calculated above in Step 1 (8.635), by 1.6815. That gives us a value of 5.1352958. Since all baker's percents for everything but the flour are recited as a percent of the flour (which is always stated as 100%), this value (5.1352958) will be used to calculate the weights of all the remaining ingredients (in our case, the water, sugar, oil, salt and IDY). This number can be rounded to say, 5.14, but when I use a calculator or spreadsheet, I use the full number and round off all the numbers later. For our purposes here, and to keep from scaring people off, I will use the rounded off numbers.
Step 4: To calculate the amounts of the remaining ingredients (i.e, other than the flour), multiply the weight of flour (5.14 oz.), by the respective percentages for those ingredients. Doing this yields the following:
63% x 5.14 oz. = 3.24 oz. water
2% x 5.14 oz. = 0.10 oz. sugar
1% x 5.14 oz. = 0. 05 oz. oil
1.75% x 5.14 oz. = 0.09 oz. salt
0.4 % x 5.14 oz. = 0.02 oz. IDY
Step 5: To convert the weights of sugar, oil, salt and IDY to volume measurements, one has to use certain standard conversion data for these ingredients. I don't use conversion data for flour and water since I use a digital scale. When I do convert these to volume measurements for posting purposes for those may not have scales, I use the stir, spoon and level technique for flour, and eyeball the level for water in the measuring cup. So, to convert the weighs of sugar, oil, salt, and IDY, the following calculations are performed using per/teaspoon weights for sugar, oil, salt and IDY:
Sugar: 0.10 oz./0.14 oz./t. = 0.71 t., or a bit under 3/4 t. sugar
Oil: 0.05 oz./0.17 oz./t. = 0.29 t., or between 1/4 and 1/3 t. oil
Salt: 0.09 oz./0.20 oz./t.= 0.45 t., or a bit less than 1/2 t.
IDY: 0.02/0.11 oz./t. = 0.18 t., or about 1/5 t.
As a crosscheck of my numbers when I am using a calculator rather than my spreadsheet, I add up all the weights to be sure that they add up properly. Doing that here yields a total dough weight of 8.64 oz., which squares with the number I calculated in Step 1. And the final numbers look like this:Greek/Pan Modified-Lehmann Dough Recipe for a 10-inch Pizza
100%, High-gluten flour (KASL), 5.14 oz.
63%, Water*, 3.24 oz.
2%, Sugar, 0.10 oz., a bit less than 3/4 t.
1%, Oil (extra virgin olive oil), 0.05 oz., between 1/3 and 1/4 t.
1.75%, Salt, 0.09 oz., a bit less than 1/2 t.
0.40%, Instant dry yeast (IDY), 0.02 oz., a bit less than 1/5 t.
*Temp. adjusted to achieve a finished dough temperature of 75 degrees F
Thickness Factor (TF) = 0.11
Finished dough weight = 8.64 oz.
Pizza size = 10 inches
For those who work in the metric system of measurements, the easiest way is to convert the weight of flour to grams, by multiplying 5.1352958 by 28.35 and then work the rest of the numbers in grams using the baker's percents as discussed above. The baker's percents remain the same. They don't change because of the switch from ounces to grams.