John - I decided to give your formula a shot today, my 3rd bake in the new WFO. I used the 100% Caputo as you did the second time. Very nice! I'm still learning heat management and how to deal with high hydration doughs on GI peels so the 2nd pizza stuck to the peel and was a fail, but the other two were great! I will definitely make it again. Thanks for the formula!!