Jay, do me a favor and try 480 I want you to see the full impact of a thinner stretch and 500 might not be that dramatic. It sounds like you liked these so much that you don't want to change too much, but, don't worry, you'll like 480.

480g 68% hydration and 550 deg. I'm getting a good feeling about this Make sure you watch it closely, though, as it will probably bake a little faster.

Scott. Here’s what I came up with on the Lehmann’s calculator for a 480g ball, with 68% Hydration. This is what I’ll use the next time I make dough. Let me know if anything jumps out at you. I'm planning on a 24 hour cold ferment, minimal knead dough. Thanks again for all your help.

Flour (100%): 275.5 g | 9.72 oz | 0.61 lbs

Water (68%): 187.34 g | 6.61 oz | 0.41 lbs

ADY (.5%): 1.38 g | 0.05 oz | 0 lbs | 0.36 tsp | 0.12 tbsp

Salt (2.5%): 6.89 g | 0.24 oz | 0.02 lbs | 1.43 tsp | 0.48 tbsp

Oil (1%): 2.75 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp

Sugar (2%): 5.51 g | 0.19 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp

Total (174%): 479.37 g | 16.91 oz | 1.06 lbs | TF = 0.101