Hello, I made this sour dough pizza crust recipe using active yeast and my starter discard, {100% hydration}. I let the dough rise in a warm place the oven for about 5 hours. I found the dough to be very sticky and wet. Rolled and shaped an 8” pizza with a little flour. Could not launch from a pizza peel sprinkled with semolina into my Ooni oven. Could it be the 100% hydration starter I used?

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