In using the Hobart chart that George Mills referenced, they are saying that a 20 qt. Hobart will mix a pizza dough with roughly 60% absorption (most pizza doughs run 56 to 58%) weighing up to 9 kiligrams. There are 2.2 pounds in a Kg. so this will equate to 19.8-pounds of dough weight. If you are in the 56 to 58% absorption range, you would be wise to drop the maximum dough weight a little to maybe 15 or 16-pounds total. If you divide the total dough weight by the total dough formula % (divided by 100) you will get the floiur weight in that amount of dough. Assuming a typical pizza dough formula at 100% flour; 1.75% salt; 2% oil; 0.5% yeast; 2% sugar;58% water you get a total % of 163.75 divide this by 100 and you get 1.6375. So, 16-pounds of dough divided by 1.6375 = 9.7709923 pounds of flour in that dough weight. Another way to look at it is if you want to make 16-pounds of dough yould need to base your dough batch on about 9.75-pounds of flour.
Tom Lehmann/The Dough Doctor
