I am sorry I am still new to all of this. What would be the breakdown of the percentages in grams? I'm sure there is a post somewhere to figure that out too.
I took the midrange value (285 grams) of the dough ball weight that Marlon (bakeshack) provided in Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,22392.msg227794.html#msg227794
and plugged it into the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
along with the baker's percents values. This is what I got:
|172.83 g | 6.1 oz | 0.38 lbs|
107.16 g | 3.78 oz | 0.24 lbs
0.17 g | 0.01 oz | 0 lbs |
4.84 g | 0.17 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
285 g | 10.05 oz | 0.63 lbs | TF = N/A
*The Flour comprises 50% (86.4 grams) Caputo 00 Pizzeria flour and 50% (86.4 grams) Petra 3 flour
Note: The dough is for a single approximately 12.5"-13" pizza; no bowl residue compensation
Using the expanded dough calculating tool, you can, of course, change whatever values you'd like, including increasing or decreasing the dough ball weight and increasing the number of dough balls.