RKP, Thanks for the notes about your process. Your method of working sounds like you like to figure things out by feel as opposed to being tied to the scale & the clock.
I use a starter (French, from Ed wood) as well, which I keep active as I bake at least twice a week, either pizza, bread, or both. I like to stick with specific hydration #'s and use a scale religiously.... Just works better for me.
I do use your "feel" style for managing my starter, which I taste & smell & then wash if it gets too acidic...
Lately I have followed Craig's dough method which works very well for me, with the small amounts of starter and a 48 hour rise, using the fridge to slow things down if I need to.
I also find that if I have any doughs left at day 4, they can be a little too sour for me.
I have been experimenting with caputo, KAAP, and blends of the 2.
My 2 stone on the grill seems to work best between 725- 750. I can get it to over 800, but that temp almost always burns the bottom, even at low (under 60%) hydration.
Like your steam shower proofing idea.