Thanks! The recipe on his dough generator website says no sugar. The one here says sugar. Which one would be correct?
So far, for 8.5 oz. of flour, I'm coming up with 4.55 ounces water (57%), just over 1/2 tsp. salt (2%), about 1/4 tsp. IDY (.5%), and just over 1 tsp. oil (1%). The difference between my this formula and mine, is the lower hydration, and the addition of oil. Also, not having any sugar, if indeed it is left out. I usually go with about 3/4 tsp.
I've made dough in the past with this low of a hydration, and I too think it is very dry after mixing. At 61-62% hydration, my dough forms a ball quite easily. There is no need to pinch it closed. With the lower hydration, it definitely needs to be pinched, and I have seen videos of pizza operators pinching their dough balls. Would a rest period make it easier to form a ball?
Also, at that low of a hydration, I'm afraid of having a dry finished product. To be fair though, I can't recall having a deck oven pizza that was dry. Perhaps the wetness of the sauce compensates for that.