I made this dough twice, I made it yesterday for my brother and it was sticking to my hands when I pulled it from the bread machine pan. but when I made it today I was ready with some oil on my fingers and no problem. yes I used 1 full cup or warm water, there is something about this dough when you shape it and cover it for about 10 minutes, even my wife says it looks different, it is so light & fluffy. surprisingly good. especially for no sugar or oil in the recipe. I can't wait to make it again. and yes it seems to be of a high hydration. the pie was picture perfect, I was watching some videos on youtube, and that is where I got the idea of a light layer of slices of mozzeralla cheese, the sauce does not penetrate the dough. keep in mind I forgot to mention. I used this batch of dough for a 14" round black pizza pan, it was around 1/2" thick or better.
PS DON by the way if you read the link for the recipe, the person quoted at the bottom of the recipe where to get the cheese, I live about 1/2 mile from there, that is where I get my flour.