I just came across a Pizza book cowritten by Tomy Gemignani. He gives several dough recipes including one for Neaplitan. It was 3 grams fresh cake yeast, 2 cups of water, 1 T salt and 7.25 cups of Caputo flour. I think this works out to about a 52% hydration. I haven't tried it as my oven is packed away for the winter, but it seems aweful low. I ate in one of his restaurants last year and had a fantastic Margarita pizza. My dough is generally in the 62% range. Has anyone had any luck with a hydraton level this low?