I created an Excel spreadsheet so that I can make the exact amount of dough that I want with no waste. It's based on the Forno Bravo recipe using Molino Caputo 00 flour. I like things with a healthy dose of salt, so the base recipe in there has the salt on the higher end, but that can be adjusted as desired - as can any other variable. Simply enter the dough ball target weight and the number of pizzas desired, and out comes an adjusted recipe. Easy!
Download the Pizza Dough Calculator Spreadsheet