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NP. That is about as formulaic as I could get it, I honestly do it from memory now. A lot of it is feel and look of the dough. Like said I basically made a pizza a week for 6 months until I got it figured out, that way I could remember my tweaks and the impacts it had.
Also you can play with other flours in that mix too as long as the total grams stays the same. Ive played with AP, bread, etc but ended up going back to the softer Italian wheat flour.
Ive had dough resting and now the sauce flavors marrying for two pizzas tonight, having the neighbors over. One is going to be a calabrian chili sausage pizza (aka an arribiata) and then the other is going to be the classic margherita for the weaklings.
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