Peter and others,sorry I lost the recipes I used for the doughs.I had written them down on paper but threw the papers away.
However,here is what I can recall going by memory for most of my pies.
For example,the 16 inch at 63% hydration,
With a TF of .09,
Sometimes if I use oil,say a 1/2 to 1 TBS of oil,I will lower the water rate by 2%.These are cold risen doughs and sometimes I may cut the yeast back from the recipe if it rises too much in the fridge.
I will try and take better notes next time.