Ischia starter (50/50) 5% of water weight, KA organic bread flour, 2.7% salt. For these pizzas I did a 12 hour bulk then 12 hours balled due to my work schedule.
3% of water weight with a 24 hour bulk and 6 hours balled gives me the best results. I do this whenever I am able.
I don't weigh flour any more. Just hand mix flour slowly until it is right. Hydration is probably in the 60-65% range.
Edit - To clarify salt % I normally just go slightly less than my starter %. I usually start out with 600g of water and 30g of starter. For this amount of dough I would add 27g of salt. If I am making less dough I adjust accordingly.