NY Pizza #2

I am experimenting with my thin crust pizza, changing one thing at a time until it is perfect. For my next pizza, I am increasing the hydration% to 65. I am planning on making two 14 inch pizzas. I got a new pizza peel that will hold a pizza up to 18 inches. Unfortunately my stone is only big enough for 14 inches. Here is the dough formula:

NY Pizza #2
Flour 100%
Water 65%
Salt 2.25%
Yeast 0.75%

For 2 14 inch pizzas, the ingredients will be as follows:

NY Pizza #2
Gold Medal Better for Bread Flour - 523 grams
Tap Water - 340 grams
Sea Salt - 12 grams
Yeast - 4 grams

For detailed instructions on how to convert Baker's Formulas to weights, see this post. The instructions are towards the bottom.