I have been keeping the hydration levels unchanged and have also tried tinroof's modified Mozza recipe as well - both have worked well. Working with these doughs takes some getting used to. Making them is easy - getting them shaped into the pizza a bit more challenging with those hydration levels but everyone who has tried them loves them so I keep making it.
I use King Arthur bread flour - first couple of tries I used all bread flour. This time I used the bread flour in the sponge but then used Caputo 00 when making the dough as it tolerates the higher temperatures much better and was afraid the all bread flour would burn. Next try I may use all 00 and see how that comes.
Had a nice mild day outside today - upper 50's - so i gave the grill a try.
Glad to hear you can keep the hydration levels unchanged and Tin Roofís modified Mozza recipe works well for you too. I can understand this dough takes getting used with the high hydration levels. I am happy to hear that everyone that has tried your pizzas do love them.
Thanks for telling me what flours you used. It is interesting that you used bread flour in the sponge and Caputo 00 flour in the final dough. That was good thinking if you want to make a pizza in a hotter oven.
Your temperature in your area today is a lot better than our temperatures lately. It was only in the 30ís in our area today.
I hope to do more work with this formula in the future. I canít get good results with using all the hydration so far. Maybe someday I will get to try this formula out in my friends Steve's WFO.