Dear all,

Just weeks from launching my pizzeria, I'm confronted with a minor issue that I'm hoping the experts here can help me resolve:

I plan to start my operations by prepping and cold fermenting only a certain number of pies based on my assessment of customer demand in the area of my pizzeria. I predict that to start off I may only be able to sell 60 pies a day in the following sizes:

30 NY style 16 inch pies

20 thin crust 12 inch pies

10 NY style 21 inch pies

When I use the Lyman dough calculator I'm faced with the dilemma of calculating the weights for each ingredient for each type of pie based on finished dough ball weight. As an example I use 200 gm doughballs for the 12 inch, 454 gm for the 16 inch and 575 gm for the 21 inch based on my experience.

However, that would mean I have to mix dough separately for each batch of dough balls with different weights even though my basic recipe remains the same which is as follows:

Flour: 100%

Water: 61%

Salt: 3.2%

Olive Oil: 3%

Sugar: 2%

IDY: 0.5%

There must be a way of calculating all the ingredients at once to produce all the balls in the different weight categories I have mentioned above. Any other more advanced calculators perhaps as I imagine all it is, is a math problem?

Also, can anyone guide on how to estimate bowl residue when using oil in the recipe?

Many thanks