I think this recipe has a typo! .5 cup water, 2.5 cup flour ?? Only 20% hydration??? Yikes. For pizza, one should aim for at least 66% We did this recipe yesterday, after a 48 hour cold fermentation. Way way too dry. And impossible to stretch or get a 'window pane'. Best, Bosque Remember, Bosque, your starter is at least 50% hydration - so, adding the liquid in the starter to the 1/2 cup water, you get 8 ounces liquid; 3 cups flour = 12 3/4 ounces flour, which makes it actually a minimum of 63% hydration, probably more, since this doesn't account for any alcohol generated by the fermenting starter. Was your starter really thick, perhaps? PJH

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