Hi please mention the few key details please? I’ve tried this exact recipe with a disastrous extremely wet stick dough that honestly, it just wasn’t a dough since it looked more like poolish than anything. I actually measured everything out done to the T with my weighing scale as well. I had to add extra flour to the point that I knew I needed up changing the crucial recipe to make a Neapolitan style pizza. I’m really disappointed.

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