cool! any info on the amount of type 0 flour to use along with the 00?.
I'd say around 20%, you'll have to experiment by yourself with your flours.
Use a Caputo pizzeria and reach an hydratation of 80% now... before with diving arms was 75%. Use Autolisys
And double hydration or you will overknead the dough if you add all the water first, it leads to oxidation: loss of color in the crust and flavor.