Dear KAF, the recipe is so well-presented, with clear instructions etc. My issue was that this dough comes out way too wet, so much so that I couldn't handle it. Now, I have to say that this happened when I had left the dough only for 2 hours in the fridge, with no rising time before in room temperature, but you say in your instructions that this can be done. I have another pizza recipe, which calls for 1 cup of water only for 4 cups of flour. It works fine and is easy to handle-I just wanted to give yours a try! Could you tell me what went wrong and the dough was too wet (almost liquidy) to handle? Thank you-and love your website!

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