9.8 ounces of water by weight is technically 1.17 cups (9.8/8.345). To use the volume measurement, you would place the measuring cup on a flat surface and read the marking at eye level, using the bottom meniscus. When is the last time that you have seen anyone measure out water that way? I just measured out 9.8 ounces of water (by weight) and it was just shy of 1 1/4 cups in my two-cup Pyrex measuring cup.
In general, when I find that the dough is drier than it should be, or I think it should be, I just add more water, generally a half-teaspoon at a time, until I am satisfied that the dough is OK from a hydration standpoint.
The recipe you tried is a commercial recipe. That is why the hydration level is lower than you might have expected. The lower hydration level makes it easier for workers to handle the dough. In a home environment, you can use more water if you'd like. With bread flour, you should be able to use up to 62% without any problems. Many people go even higher than that with a Sicilian style, at the risk of making the dough somewhat harder to handle because it will be quite wet and want to stick to everything.