Isn't Type 450 cake/pastry flour?
It says Weizenmehl (Wheat flour). The "Type 405" seems to be a "standard" flour so-to-speak, described as "preferred household flour, good baking properties". There is also Type 550, Type 812, Type 1050, etc., but I didn't try those yet.
Echoing Craig's comments, scale AND a stone would make it even better I think. Mind you what you did looks great, but those 2 things are what you need if you are going forward.
I'm buying a scale and a stone soon. BTW, do you think a stone at 482°F would be able to make something that resembles NY-style?
BTW how did you get your gram measurements without a scale or was this a random measurement for cups to grams you got online....not the same thing if so.
Right now I just use a simple measurement cup. LoL!
It has measurements for water, flour, and sugar. Not sure if that's your question.
As I said in my original post, the dough seemed, despite 61% hydration, much dryer
than I expected. I was surprised that it wasn't very sticky. In fact, the stickiness was pretty low! Could this be because of the type of flour, or because I didn't use a digital scale... or perhaps other factors?