I attempted to make the pizza dough recipe in "How To Make Bread", I wanted lots of dough to freeze half, so I quadrupled the recipe. I used a scale and measured out 2000 grams bread flour to 1000 grams water. Wow...the dough was like cement. That's 50% hydration, right? Is that way low for pizza dough, or should I have not tried to make such a large quantity? I have had great success with all his other very wet doughs...Has anyone else dough this recipe?