I must be crazy

All the trouble I have been having with my pizza recipe that is 65% hydration and I go looking for a new recipe. 

Except I forget to check Baker's percentages. The recipe says its 75%. Hey, I've done OK with 75% bread, I can do this! Except then I do the math and it's 78% with a 20% inoculation of starter. And all AP and no whole wheat to soak up any of that water. 

It's BF now in a straight sided container with markings. Waiting for it to get from just under 2L to just over 3L. Wish me luck.