I have recently started following Varasano's spreadsheet numbers from his website, I am using King Arthur bread flour, IDY, Camaldoli starter at a 50/50 poolish, the salt I have been using is Tone's sea salt and parsley, It is difficult to do, but you can almost eliminate the parsley from the scoop if you work at it. But I made a batch of dough night before last, following the percentages for 3 pies.
I pulled out a single ball last night, and my daughter and I made a pizza. eek'd out a crappy sauce from a can of puree I had in the cupboard, just to test the skin. First thing I noticed is that the crust seems to be quite salty. Is my salt a problem, and if so, who has a good suggestion as to what salt I should be using?
One other thing I should mention is that I am cooking in a home electric oven at 550, I am cooking on a pampered chef stone on the bottom rack, giving it about a half hour post preheat to get the stone up to temp. I do not have an IR thermometer, so I cannot comment on exact temps. Obviously the formulation from the Varasano spreadsheet is geared for 825 cooking, and I probably should be making some adjustments for my lower temp cooking.