Alright already! Here's my SOP P

Sponge:
1/4 cup starter (week old from refridgerator)
1 cup WW flour
1 cup Bread flour
1.5 cup water

Let sponge ferment 14 hours

Added to sponge:
1 cup water
4.66 cup bread flour (699 g)
20 grams salt

knead for 12 minutes
Fermented 4 hours at room temp,
Punched down, fermented in fridge for 22 hours
Split into two equal balls
Let sit at room temp for 1 hour
Shaped, proofed in oiled bowls for 2 hours
Baked for about 40 minutes at about 400F on gas grill w/ wood chips on
a pizza stone