First I want to let you know I bake a ton of bread from starters, and I make tons of pizza ( I only bake my own bread, and use the Italian baker book quite a bit). I have 6 kids, so I always double or triple recipes. I made the tiga and it was very thick, like a regular pizza dough, so I added an extra 2/3 c water to get it to the consistency a tiga should be. In addition, the dough was very, very dry and I had to add an additional cup of water. Also while making the master recipe I had to add 1/2 c extra water. Is anyone else having this problem? I live in the desert but have never had to add this much extra water before. I am using the King Arthur high gluten flour. Any suggestions? Thanks!!!