In what I posted, I assumed that you would be using a naturally-leavened starter or preferment. Would you be planning to add any commercial yeast or any other ingredient, such as sugar and/or oil? And is there a particular brand or type of flour that you would be using?
I have been, and plan to continue using only naturally leavened starter. I don't add any oil, sugar, milk, etc.
Lately I've been using only KABF, Water, natural starter, and kosher salt. I added EVOO at first, but since I've stopped, I've been having tastier dough(IMO)
I've tried Gold Medal, Pillsbury, KAAP, and a few others. I just ordered my first Caputo, and I can't wait to give it a try.
I have a standard gas oven that gets up to about 550f. I've been experimenting placing the pizza stone at various levels in the oven. I've had interesting results placing the pizza stone near the top and placing a small pot of water on the bottom. The steam from the water seems to add to the rise.
I've been making 300g 13" pies.
I've been at this for about a year. Well, actually that's not true. I've tried many times in the past, but always had terrible results. My best was English Muffin pizza
I read about sourdoughs and long, cold rises and saw a dramatic improvement when I gave it another try. I've tried IDY and had decent results, too, but I like the uniqueness and creative aspect of using sourdough.
I'm really trying to nail bakers % so I can get consistant results and be able to modify better. It's tough not knowing the actual % of my starter. So it's been all rough guesses. I'm guessing, using your calculations, I'm been using 65-70% water.