Just wanted to belatedly thank you for the recipe, and to let you know I will (...eventually) do a writeup of the one I ended up using, which turned out very nicely. Am looking forward to doing it again soon and maybe incorporating some of tips and ratios you used here!

And for a tip in return: I've taken to using cornmeal instead of flour re: coating the oiled pan the stretched dough goes on, which is both delicious and better at getting it not to stick.