There was a link to a PDF in the thread Ryan pointed to. I saw what they were suggesting using Full Strength(FS) for a pan pizza. 53% water and 6% oil adding up to an "effective hydration" of 59%. Even if I could do a direct compare, I went the wrong way with mine by going up 1.5% and 1% on successive tries. Funny thing, the first try I did it straight up like the All Trumps. That one never felt bad., but the fridge wigged out on me. It never realy developed well and was tough as a result. I assumed some of t was because it needed more water. doh!!! I'll see how the extra mixing time works out.