HI Adam, It sounds like a couple of things going on. First, with such as short proofing time it would be a good idea to proof your yeast if you are using active dry. It needs that jump start to keep up with the fast pace of the recipe. For the dough texture, it's better to err on the side of a slightly wetter dough than a drier dough. A little tackiness in the touch is a good thing. Hope this helps. ~ MJ

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