I bought these tortas to try them and they were so good. I had to portion out a 1/3 for each snack for fear I would eat them all up before I could find a way to make them. When I found the recipe I thought that should be so easy. They making will be easy as one can see, but the recipe not so. I know the orginals from spain that I tasted was made with 24% plus olive oil. So I am going with 25% unless someone tells me different. I got stuck with the bakers's math. How much oil does the pizza dough have in it? How much is flour? How much water?