I’ve been doing 1 cup water with maybe a bit more than 1/8th tsp yeast i think the recipe says 1/2 tsp sugar - I’ll let it sit with the yeast for 12 minutes then add 1.5 tsp salt and 2 cups flour and then kneading and adding a bit more flour until it’s not too sticky anymore… recipe says 3/4 cups water and 2 cups flour but it was always wayy too dry so i started using the whole 1 cup water and adjusting flour as needed. I’ll start the dough rising at about 10 am and let it rise until like 4-5pm and then par bake it for 10 minutes before I add toppings. It comes out pretty good but the crust is more crispy on the outside and the bottom isn’t thick enough. I never considered fisting that bitch halfway through the day