it is a wet dough.
The 1.8kg indicate just the suggested absorbtion rate of the Caputo flour. By the way the one you can see in the woodstone pictures, is The Reinforced Red type, which is stronger then the blue pizzeria, and in my opinion need even more water for that.
Why not everybody use it?
Because it is too difficult to handle and make. I have seen people working for years in different pizzerias, that were not even able to take a dough ball out of the dough box.
This however is not a good excuse. The final product need to be the goal, not the easy way to make it. For that we will let Pizza Hut handle it...