recreate Joe's Pizza NY style dough with Caputo Fioreglut?

[canadave]

I'm trying to follow the recipe from the thread on Joe's Pizza, where a guy who used to work there provided the recipe as follows:

100% All Trumps
57% Water
2.7% Salt
1.5% Sugar
0.5% Fresh Yeast

Obviously I want to substitute Caputo Fioreglut for the All Trumps. I just tried making some dough, and it came out REALLY crumbly. The dough barely held together and is a crumbly, hard, unappetizing lump. I feel like I did something wrong but I can't figure out what. I basically just multiplied the numbers in that recipe by 2.5 (to start with 250g of Fioreglut), so wound up with:

250g Fioreglut
142.5g water
6.75g salt
3.75g sugar
1.25g yeast

Is that all correct? I feel like 57% hydration is REALLY low, which may be contributing to the problem, but I'm not sure how much I need to compensate for that with the Fioreglut flour instead of the All Trumps.

[Gene in Acadiana]

I've been making NY style lately with ATBB at 54% hydration and it's also very low but not crumbly. Maybe you need to slightly increase the water for Caputo.  I would just add a teaspoon or so at a time until you feel it's past the crumbly phase. You may want to wait until after the initial rest when it absorbed a good amount of the water.

[HansB]

I'd use at least 70% hydration with Fioreglut.

[canadave]

Thanks. I normally use about 75% hydration with my other recipes, so 57% did strike me as quite low. I wonder why there's such a difference in the hydration needed for normal flour vs the Fioreglut?