foodblogger,

To be sure I got my arms around your formulation, I ran your numbers through my spreadsheet and got the following:

100%, Flour (Caputo Pizzeria 00), 9.36 oz. (265.15 g.)

60.6%, Water (123 degrees F), 5.67 oz. (160.68 g.)

2%, Salt, 0.19 oz. (5.30 g.), a bit less than 1 t.

1.7%, Oil, 0.16 oz. (4.51 g.), a bit less than 1 t.

0.29%, Instant dry yeast (IDY), 0.03 oz. (0.77 g.), 1/4 t.

Total dough weight = 15.39 oz. (436.41 g.), for 14-inch pizza

Thickness factor (TF) = 0.10

Did I get it right?

Peter