high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
I have made a few recipes from Peter Reinhart's book "Artisan Breads Every Day"
Most of them have turned out OK, but only after I added a LOT of extra flour to make the dough workable. Like 10-15% more than the recipe calls for. Otherwise I get bater instead of dough.
This is his recipe for Neopolitan Pizza Dough:
3g inst yeast
28.5g olive oil
Using my digital scale and weighing ingredients exactly, I basically make batter. It doesn;t even pretend to stick to the dough hook. So I keep adding flour until I get some workable.
So my question is: am I calcuating 70% hydration correctly? and is it even possible to make pizza that will come off a peel @ 70% hydration? Or am I doing somethign wrong?