So I just had a Eureka moment.

I've been using the 123 Pizza recipe found here with varying success:

https://www.pizzamaking.com/forum/index.php?topic=27591.0In that recipe, he calls for a 16" pie using his percentages, and suggests to use the dough calculator for rounding up/changing sizes.

I can't do a 16" pie-my baking steel is just about that size, but I usually try for between a 12-14" pie (I have a blackstone in addition to the steel, so prefer pies 14" or less).

Anyways, just figured out my problem. I've been calculating my dough recipe by thickness, and just been using the general guideline the calculator suggests .1-.105.

When I enter in .1 and use all his percentages, for a 12" pie (even with just a .085 thickness factor), I get:

320g for the flour for a 12" pie, where his flour for a 16" pie is 289.69...there's something wrong here, and I just realized it. I figured I should dial the yeast back or something, but I'm way off from the beginning on flour to start with.

I've been making this recipe for a year or so, intermittently, and the dough always came out way too thick and I'd have to cut some off...turn out I think my problem is that I'm not using the calculator correctly.

On to the actual question...

For a 16" pie, he says use 289.69g flour. I don't want a 16" pie, but 12 or 14" pies.

Since I do NOT know the thickness factor, how can I calculate the proper amount of flour to use to get the desired pie size?

Edit: Also, the dough calculator says this:

For those who are interested, for a round pizza with a radius R, the TF equals the weight of the desired dough ball divided by Pi (3.14159) x R2; for a rectangular/square pizza with length and width dimensions L x W, the TF equals the weight of the dough ball divided by L x W.

So using that, it's confusing:

TF = 484.51/(3.14159*8^2)

=484.51/201.06176

=2.409

Is that really meaning to input a thickness factor for 2.409? That doesn't make any sense.