@Grant Lee Crilly some time ago, and I don't know from where, I picked up the recipe below that credited to you. I have been using it since with great results but was wondering, is it still your go to for pizza dough? Any adjustments?
100% high protein(Antimo Caputo) 400g
6% wheat gluten flour 24g
75% water 300g
2% salt 8g
.25% yeast 1g
24 hr, room temp proof, portion, rest 4 hrs, make pizza
