First, imagine that your classic challah bread recipe calls for 1,000 grams of flour and 700 grams of water. If you were to increase the water-to-flour ratio, it would become wet and sticky, producing a softer bread. If you like formulas, the baker's percentage for any individual ingredient is calculated by taking the total weight of said ingredient and dividing it by the total weight of flour, and then multiplying that number by 100. Memorize this, and you can use it for whatever pizza dough or bread recipe you are making. The real lesson here: Start using a scale for baking to weigh your ingredients to avoid making common mistakes that can happen with bread making.