Yes, I've been making dough with Sir Lancelot for a while, 50lb bags. I don't know baker's percentages. I'm a third generation pizza maker or "pizzaiola." I just make good pizza. The practice of making dough was passed to me by my father, and so on. I learned by sight, watching the heal, making sure it wasn't too wet, or too hard. My grandfather learned the trade while he worked for a couple of Italian brothers in Los Angeles. He moved his family east to NY, PA, and finally Ohio. We cook on stone with cornmeal in a blodgett. By over browning do you mean burning? Which hi-gluten flours are not malted?