Can anyone help me decifer this recipie for dough ? In lamans terms ? New person terms? It seems like a good starting point for me.
The ingredients are listed at the top except for the flour,they are listed in the % in relationship to flour. Below the "Single Ball:" are the amounts of the ingredients, starting with flour and then in the order above in the post - water, idy (instant dry yeast), salt. That will make a 485gram or 17 oz ball. It's a good size dough ball looks to be done for about a 17" pizza. to change to a different size you can use the dough calculator here http://www.pizzamaking.com/dough-calculator.html
That thickness factor is probably about what you want for either a pepe's like or NY style pizza
What are you using for local dough? Have you tried Spinelli's out of Waterbury (I can get at Stop & Shop), I use it every once in awhile when I'm really pressed for time. It's just flour, water, salt & yeast. The directions on the bag need to be ignored and it needs to be out much longer than suggested to be ready to use.
It's common practice to use the "attachment" button below the posting box to put your pictures in the post and not just links. Honestly, I did not look at all the pictures in your other post because of having to go out in and out of the post to see them.