here is the current dough formula I use with my home pizza's.
Water 564.30 100.00%
Flour 366.80 65.00%
Salt 19.75 3.50%
IDY 1.42 0.25% (I skip this for long cold ferments - 5-6 days minimum cold ferment)
Oil 5.64 1.00%(I only add this for my kitchen oven temps -550 max. at this temp without the oil its very tough to brown the crust to my likening)
Water 25.3935 50.00%.
Flour 25.3935 50.00%
Final Dough in Grams
Olive oil 5.64
I use cold water to start the dough to keep final dough temp around 72 and ferment in the fridge 4-6 days prior to use. Make sure your starter is fully activated prior to use. This will only produce small bubbles on the bottom of the dough after 4 days. I take the dough out and let it warm 80 minutes prior to stretching.
To be honest though I truly only measure the water and salt accurately. I have added up to 80 grams of poolish with very little effect except a rise in hydration %.
I have seen one pizza recipe call for as much as 1.5 cups of starter for 7 cups of flour.