Hydration 63%, but i use flour when i stretch the dough so i really cant say what is the hydration when i launch the pie.

Maybe i should try even higher hydration ? I will make new patch tomorrow, i got some new flour which i never used before.

OK...are you working off the recipe Scott123 gave you? If so, how is the flavor...do you think it would still be good while dialing the oil back a little or entirely? In exchange you could bump salt up 1% maybe. What type of oil are you using Morgan?

Flour (100%):

Water (63%):

ADY (.5%):

Salt (1.75%):

Oil (2%):

Sugar (1%):

Total (168.25%):

131.31 g | 4.63 oz | 0.29 lbs

82.73 g | 2.92 oz | 0.18 lbs

0.66 g | 0.02 oz | 0 lbs | 0.17 tsp | 0.06 tbsp

2.3 g | 0.08 oz | 0.01 lbs | 0.41 tsp | 0.14 tbsp

2.63 g | 0.09 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp

1.31 g | 0.05 oz | 0 lbs | 0.33 tsp | 0.11 tbsp

220.93 g | 7.79 oz | 0.49 lbs | TF = 0.09