So this could be because I dont quite understand baker's percentages so correct me if I'm wrong but....
65% hydration does not a kneadable dough make.
If I have this correct, 65% hydration for 3 cups of flour makes 1.95 cups for that 3 cups of flour. Well no matter how long I knead that dough it is closer to a batter than a dough. Even when I added a half a cup of flour it remained sticky. Not until I nearly added a whole nother cup of flour did it become kneadable dough, at which point the percentages were all for not. What am I doing wrong?
And just to make sure, Lehmann's percentages are to make New York Pizza right? NY Pizza as in Anthony's, Sbarro, the Original Ray's right? Super thin pizza you fold in on itself with fluffy crust. I saw Lehmann make a pizza on youtube and it was definitely not NY style