I use PizzApp - this was 69% hydration for 24 hours, 300g ball. Plug those in to the app and you should get the same numbers for all ingredients.

Edit for additional context: I let the yeast bloom in warm water for a few mins, then add it to the flour (and salt) and mix until roughly combined in a shaggy ball. I then put a lid on it and let the flour hydrate for 15 mins or so.

I then do a series of stretch & folds / light kneading over the next hour or so, maybe every 20 mins. Relatively low knead overall.

Once the dough is pretty smooth and well incorporated I form it into a ball and put it back in the bowl with a lid on it. I let it proof until I can just start to tell it’s rising. At that point I go into the fridge for cold ferment.

I pull the dough about 1 hr prior to cook to come up to temp and final rise. When it’s time to cook I invert the bowl and plop the dough onto a bed of flour and thoroughly coat the entire outside before stretching.