Hi, that was my first attempt with the Caputo Saccorosse flour. Lovely stuff, extreme gluten. I used a 70% hydration and it was really really thin, took a number of s&f in order to be able to handle it. In the end, it's so light and fluffy, really something else. Nest time I will go down to mid-60s for hydration and will add some 10% of spelt flour in order to beef up the taste (have done that a few times already and it is great, just finding myself out of spelt at the moment).
It's pretty bog-standard Pizza App+, this was 578g flour, 405g water, 17g salt and 0.15g dry yeast for a 20h fermentation. Have to say I don't really like Pizza App+ anymore, too many coding mistakes in the app which will lead to wrong readings (too high) for yeast. Looking for an alternative.
Never use the Ooni recipe, it's crap. Use Pizza App+ or one of the recommendations on
https://www.pizzamaking.com/forum.