the-bread-code VS pizza-dough

With the recipe in video format I can’t tell exactly what you did, without spending 30 mins to watch the video. Here is another recipe from that same guy with lots of detail and images. Same recipe ? https://github.com/hendricius/the-bread-code/blob/master/recipes/sourdough/basic-sour-dough.md

The Bread Code (YouTube) is an amazing resource as are his posts. https://github.com/hendricius/the-bread-code/blob/master/basics/common-problems-faq.md

Followed the bread code for the most part.

I'm basically following Hendrik' recipe here.

Here you go: https://github.com/hendricius/the-bread-code

Just posting this here too, my pizza calculator could be interesting too: https://pizza-calculator.the-bread-code.io/. It's part of the repo as well.

Baked in the home oven on a pizza steel. Ultimate pizza sourdough recipe by The Bread Code: https://pizza-calculator.the-bread-code.io/. Here are the ratios I went with:

The pizza dough calculator I use, I'm doing 640 grams at 55% hydration.

If you are wondering how I manage to get that much stuff on a pizza I found if you make your dough weight at 650 grams & 65% hydration with a slow fermentation of 24+ hours in a refrigerator will allow you to have crust edge at around an inch plus in height and around a quarter inch plus thick in the field. So yeah, my pizza has enough dough for a whole loaf of bread. This is the dough calculator I'm using. I think their dough weight for a pizza is too damn thin at 200-280 grams. My friends and family say I've nailed it with the dough amount I using per pizza at 650 grams.