The ratio between water and flour depends on you flour type. For this recipe (Pizza Napolitano) you need to have special flour.

My recipe is the following (will have 4x 280-290gr of pizza dough):

100gr of sourdough starter

600gr of flour

450gr of water

18gr of salt.

For beginners I suggest to use only 370gr of water (most flours can't absorb more).

Making the dough is not magic, you can follow the steps here: https://youtu.be/8Q_9h6VKm9c

The magic is in the flour, the starter and finally in the oven (450-500 Celsius is needed). Of course don't forget that with a good flour you can leave it in the fridge for about 72+ hours too, but most mainstream flours only allow 24-48 hours. More time + more water = more intense flavors.