I believe this recipe has a typo! It calls for 2.5 C flour and .5 C water. That is only 20% hydration!! Normal pizza dough is usually 66% or even 70%. I made this yesterday, and didn't catch the error. Very dry and unstretchable - no window pane etc. Thanks. Bosque Hi Bosque, I'm sorry to hear of your difficulty. This recipe is correct as written. The drier than expected dough might be related to the method you use when measuring the flour. Here is the method that we use in all of our recipes: http://www.kingarthurflour.com/recipe/measuring-flour.html If you "dip" the flour directly from the bag, you can end up with 20% extra. When figuring dough hydration, you'll want to use the total water and flour weights to reach the final hydration percentage. In this case you need to include the flour and water in the stater, this totals out to about 8 ounces of water and 14.5 ounces of flour, yielding a final hydration of about 55%. Yes, that is still a little on the firm side, but definitely workable. Hope this helps. Frank @ KAF.

• Reply