High Gluten News Today

Hi all! Hoping to get some help with hydration calculations. I've been working on a sourdough pizza dough recipe for a high heat oven. Results have been a bit inconsistent, so have a few questions:- The recipe I started from called for 00 flour, but I've switched to a high gluten flour (PFM Power High Gluten). Do I need to consider adding more water? If so, how do I calculate