Baking % is very easy once it is explained to you.....
Let me see if I can help????
There are many different flours out there that require different levels of hydration...
The heat that you are able to cook at also plays a role in hydration....
Lets pretend that we are dealing with a simple flour such as bread flour. It is readily available about anywhere. This flour will require a little bit of a higher hydration due to its composition and the temp that it needs to be cooked at. This dough seems to me best cooked at 550-650 degrees from my experience. This means it will take longer to cook and you need the higher moisture to ensure that it stays moist during the entire cook
I hope that I explained that well but if anyone wants to elaborate please feel free to.
Now Baking weight.....
500g bread flour @100%
I prefer 70% hydration with bread flour so here is what you do. Take 70% of 500 and that will give you the water that you need to add.... so in this case 350g of water.
I usually use 2% sea salt on pizza unless I am going for a longer cold fermentation. I have read some go up to 3%. 2% of 500g is 10g of sea salt.
Finally yeast.... I use approximately 0.3% yeast on my dough..... so this is 1.5g of yeast
If you ever see a recipe without % you can easily find out the % by doing the following equation. ingredient weight (divided by) flour weight and multiply that by 100 to get the %
10g sea salt
For example...... 350/500x100= 70% hydration
Now say you want to have 2 250g balls......... you can work backwards to obtain the numbers based on the % that we like for pizza.....
I mess with the numbers to find where my total ingredients will add up to my desired number
for this example
206.5g water 70%
5.9g sea salt 2%
.89g yeast .3%
total mixed weight will be 507.79g.... you can likely get that even closer to 500g if you subtract a few grams of flour, but you get the idea