Re: Historic pizza dough recipe, need help

Quote from: matthewstultz on Today at 08:17:58 PMI need some help please.  I now have the dough ball weight for a pizza that will be cooked in a metal pan.

11″ dough ball is 7oz
14″ dough ball is 10 oz

Could someone please help me get from the baker’s percentage to the final recipe please?  I’m on the struggle bus here.  Thank you for the help so far and for your time.

Where did these dough ball weights come from? The 385 g for a 14″ pizza mentioned above is 13.58 oz.