Actually, I used equal amounts of flour and water (in case that wasn't clear) 750g of each, plus about 1 tsp of IDY. I chilled this for about 12 hours (per Jeff's instruction), and then added 250g flour, 1.74T kosher salt, and 3.7T EVOO, and 2.2t IDY. This has been sitting in my fridge overnight.
I weighed it this morning and it was 1650g. Less than the 1835g you calculated, but I had quite a bit of bowl and hook residue, due to the wetness.
By my math, I can split the dough in two, and fill the 9x9 and 9x13 today, and do it all over again tomorrow