I did forget to post that I do use 1.75% Kosher Salt in the formulation Paul translated for me.
Norma!
First Dough (1 @ 17.5" Pie), TF = 0.080Flour (100%): 330.56 g | 11.66 oz | 0.73 lbs
Water (60.1%): 198.66 g | 7.01 oz | 0.44 lbs
IDY (.25%): 0.83 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Salt (1.75%): 5.78 g | 0.2 oz | 0.01 lbs | 1.21 tsp | 0.4 tbsp
Olive Oil (2.04%): 6.74 g | 0.24 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
Sugar (.89%): 2.94 g | 0.1 oz | 0.01 lbs | 0.74 tsp | 0.25 tbsp
Total (165.03%): 545.52 g | 19.24 oz | 1.2 lbs | TF = 0.08
Second Dough (1 @ 17.5" Pie), TF = 0.080Flour (100%): 332.37 g | 11.72 oz | 0.73 lbs
Water (59.2%): 196.76 g | 6.94 oz | 0.43 lbs
IDY (.25%): 0.83 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
Salt (1.75%): 5.82 g | 0.21 oz | 0.01 lbs | 1.21 tsp | 0.4 tbsp
Olive Oil (2.04%): 6.78 g | 0.24 oz | 0.01 lbs | 1.51 tsp | 0.5 tbsp
Sugar (.89%): 2.96 g | 0.1 oz | 0.01 lbs | 0.74 tsp | 0.25 tbsp
Total (164.13%): 545.52 g | 19.24 oz | 1.2 lbs | TF = 0.08