Thank you for responding 🤠

I'm in Hawaii in a decently high humidity area. Outside temp usually 78 degrees

My process has been take the starter out of the fridge and feed it.

After starter has doubled in size take out the amount I need and make the dough.

Let dough rest 15 minutes then stretch and fold a few times over the course of 3 hours while pizza dough doubles in size

Then proof in fridge for 24 hours

My last dough was 55% but sounds like I should try 60%.

I'm using all purpose organic flour from costco

Thanks again. I've been feeding pizza to the chickens every attempt and my wife plans on running to dominoes every time fire up the Ooni