It looks like the U.S. VPN borrowed the basic language of the VPN doctrinaire document, which reads as follows: 1) Preparation of the dough:Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.
Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.
As you can see, the U.S. VPN corrected the language on the total amount of flour and how it is apportioned in the mixer bowl. My interpretation of the language in that respect would be the same as what Mike (Essen1) said in his post.
However, and perhaps more importantly, you unwittingly put your finger on a point that led Marco to comment on the 1800 grams of flour in the VPN doctrinaire document, specifically, at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,1235.msg11084/topicseen.html#msg11084
. With 1800 grams of flour and one liter of water, the hydration would be 55.5%, which most people would find to be on the low side even though it almost falls in the range of hydrations (50-55%) recited in the VPN doctrinaire document. Even though the doctrinaire document is useful in many respects, I wouldn't treat it as gospel. In this respect, see Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,1235.msg11119.html#msg11119