I have always been a cup and measuring spoon guy when it comes to making pizza dough - I've had some success with that method. Most of the folks here utilized weight, so I thought I'd give it a try.
My scale is a cheap weight watchers spring deal but was new and available.
Here is the recipe a buddy gave me which I had full intention of making. I backed some of the weights off during the process as I was weighing each ingredient and then using a spoon and cups to see the relationship between weight (new for me) and the old cup and spoon method I've used for years.
30 oz flour
16 oz water
2 oz oil - no problem up to this point - all looked good to my old eyes
Here are the rest of the ingredients by weight. I backed off some after I weighed them and transferred them to measuring spoons as they fell way out of my normal spoon measurements for pizza dough.
1/2 oz salt
1/2 oz sugar
1/2 oz fast dry yeast
I thought this recipe had way too much salt and a lot of yeast (I typically use 2 Pyrex glass cups of flour to the 4 cup mark with one packet of fast rise yeast and 1.5 tsp. salt)
The salt came up to 3 teaspoons after I transferred it from the scale to the measuring spoons. The scale reported a full packet of yeast at about 1/4 oz.
Can someone take a look at this recipe and tell me if it should make reasonable pizza dough - or if I should get a digital scale because I think the one I have is not working well?
I also have the bakers percentages as he gave them to me
30 oz flour 100.0%
16 oz water 53.3%
2 oz oil 6.6%
1/2 oz salt 1.6%
1/2 oz sugar 1.6%
1/2 oz rapid yeast 1.6%