Precision dough, measured by area.

Dough weight. Baking area is multiplied by a dough loading in grams per square inch, then by the number of pizzas. Round area is π × radius², and pan area is the measured interior length × width. Sizing by area rather than by diameter keeps a style consistent as sizes change.

Baker’s percentages. Every ingredient is expressed against total flour. Total flour is solved once, by dividing the target dough weight by the sum of all percentages plus 1 for the flour itself, then every ingredient is derived from that single figure. Nothing is calculated from an already-rounded number.

Sourdough starter. A starter’s flour and water are already part of the formula totals, so they are subtracted from what you weigh out rather than added on top. This is why the final hydration stays exactly where you set it no matter how much starter you use.

Equipment. Surface and pan dimensions are used only for fit guidance. Choosing the Baking Steel Plus — 20″ × 15″ — never changes hydration, salt, yeast or dough weight.

Rounding. Full precision is kept throughout and rounded only for display, so the weights shown always sum back to the dough weight.

Yeast and starter percentages are starting points, not guarantees. Fermentation depends on time and temperature, which this release does not model. Treat the leavening figure as a place to begin and adjust it to your kitchen.