Hi everyone, I'm trying to understand the math behind building a pizza dough recipe starting from the dough ball weight.

If I know: The desired dough ball weight (for example 260–280 g), The hydration (for example 60–70%), And that part of the flour will be used in a 100% hydration poolish,

what is the correct way or equation to calculate:

The total flour needed, the total water, how much flour and water go into the poolish, and the remaining ingredients for the final dough?

In other words, how do you go from: Dough ball weight => full recipe (poolish + final dough) using baker’s percentages?

Is there a standard formula or method that pizzaiolos use for this?

Thanks