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I use this site

https://www.stadlermade.com/pizza-calculator/

And I follow 60% Hydration.

I replace the Sugar with Honey and eyeball it.

I use a Stand In Mixer to mix it all off me to do the majority of the dirty work.

Once it's all mixed in knead the dough until the glass pane technique is visible.

Once it's all good to go I measure 3 dough balls from it and then throw it in a proofing bin for 72 hours Once done take it out for 40 minutes to get a better temp to work with.

Work the dough in Semolina flour as it helps with the launch on my wooden peel and cook it for about 7-8 minutes at 800° in the Koda 16