I tried my hand at high hydration dough recently (85%)
It is fun to play with such a blob
My technique is a bit different but yields good results with AP/bread flour.
I let the dough hydrate for 15/20mins.
Then I add a couple of stretch/fold every 15/30mins.
Then I move the dough in the fridge for at least 48h for bulk fermentation.
Dough weight I saw recommended on some websites is roughly w = (H * L) / 2
Ie: if the pan is 30cm*30cm = 900, then use 450gr of dough.
If you really want to go "italian", the sequence is usually : dough, sauce, cheese, toppings (more visually appealing)