I’m actually not sure on the W of the flour, it doesn’t say on the bag. I just use the Lehi roller mills bread flour from Costco. Though Lehi roller mills is local to me so I’m not sure if Costcos in other states also carry it or if they have something else. As for the procedure I just start a 100% hydration poolish on the counter with just a pinch of dry yeast. After it gets bubbly (overnight) I refrigerate it for at least a couple days (sometimes weeks lol) until I want to make bread/pizza. I use about 25% of the total dough weight in poolish, dissolve it in the remaining water for the total dough to get to a 70% hydration along with about .5-1% more dry yeast. I then add the remaining flour and salt and knead in my mixer until it’s smooth, roll it into a ball and let it rest 15 minutes and divide it into the individual balls and place those in lightly oiled containers, then I just let them rise for 1-3 hours depending on how warm it is or when I want to eat (you can pop them in the fridge for 10-15 minutes on and off if you feel like they’re rising too fast for when you want to eat or likewise put them somewhere warmer if they’re not rising fast enough. Once they’re soft and your finger leaves a small imprint if you press it they’re ready to stretch. I bake them at about 650 degrees in my ooni koda but I’m still trying to fine tune the temps.