I have a question about the recipe "MAGIC PIZZA WITH RAMPS AND ANCHOVIES" from dymnyno. The dough in this recipe has a hydration level of 92.5%...most pizza dough has a hydration of about 60%. Has anybody tested this recipe, if so, how were they able to handle such wet dough? Also, the recipe says that it is for 1 round pizza...I think that thr=ere is too much dough to make 1 round!
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