I made my first two loaves of artisan white bread a couple days ago using the book Flour Water Salt Yeast. I’ve never worked with dough this wet before and completely understand why Tony doesn't have us start making pizza dough with a higher hydration. It’s a lot harder to work the dough. It’s weird how dough with a higher percentage of water rises higher and becomes more crispy. The bread had a great flavor, crispy crust, and crumb. It was made with a poolish that developed for 14 hours before mixing the dough by hand. I made two more loaves yesterday. Going to make some homemade meatballs with the bread today for my next fully stuffed deep dish pizza this weekend!