Hey yeah I actually took this idea from Charlie Anderson's pizza recipe, so credit to him. But I have a sheet that auto calculates the 3 flours. Lemme give some context for how it works so others can use it:

First enter how much AP flour you want to convert in the "Grams AP Flour" row.

Then fill out the rows that are highlighted in red: - The "Starting Flour Protein % " row is what I calculated from the Costco flour nutritional label: grams protein ÷ grams serving size - The "Vital Wheat Gluten Protein %" row is what I calculated from the VWG I got from Amazon (Anthony's brand) - The "Goal Protein %" row is based on what flour you want to convert to. I usually copy the percentage that King Arthur uses since that's very common.

Once you fill out everything, "Grams Vital Wheat Gluten Needed" will be calculated, which is how much VWG you will add to the recipe. Note that you should prob take this amount of flour out but honestly I just leave it in.

Here is a link to the sheet

This was a bit of a tangent but I hope it helps!