I finally found two cookbooks that have the same pizza dough recipe. A16 Food + Wine and Artisan Baking. 1/4 tsp yeast, 1 1/2 cups water, 3 (or 4) cups four and salt. I know! But, I am still considering it a victory. What’s a cup of flour between friends? The variance is probably acceptable, given the differences in humidity, air temperature and the like. I guess a formula will only take you so far. Like most things in life, in the end you just have to eyeball it.
