How to scale sourdough pizza recipe?

I make mostly Neapolitan style pizza and cook in wood oven. When using active dry yeast it is super easy to scale my recipe. I have not yet perfected a sourdough mostly because my ratios are always off. Using active sourdough starter that is approx 1:1 water to flour, how do i know how much i need for 500 vs 1000g bread flour or in between? I aim for 250g dough balls at 65-70% hydration (depending feeling). I dont want to add toouch starter and have tough dough or not enough and have no flavor and id really rather not have to keep adding things to eventually land at the right texture. Is there any basic scalable ratio i can keep in mind? Usually doing at least 24 hour cold proof.

Thanks for suggestions.

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