Last night I tried making a dough with 65% hydration. I live in medieval times so I don't have a kneading machine, which means I have to do the kneading by hand - you should see my muscles by now
I used a mix of type 00, high protein flour and a bit of semolina, but when I mixed it all together the dough was very sticky, which makes me wonder whether or not a high hydration pizzadough is better to use if you have a kneading machine? Or is it the flour that probably doesn't have the potential for high hydration?
And another thing. Where I live, Denmark, cake yeast is the most common form of yeast, so that's what I use for my pies. If I was to make an emergency dough with only a couple of hours time to rise, what percentage of yeast would you recommend? I make NY/neapolitan pizzas.