Original Italian Edition by Gruppo Editoriale Fabbri, S.p.A., Milan, 1982.
Wet doughs are harder to work with, but result in a crust much more like pizza in Italy.
If working with a wet dough is unfamiliar, The Artisan has posted a piece on working with wet doughs. This can be accessed via the link provided here. Working with Wet Doughs. To return to the recipe from the referenced link, please click the BACK button on your browser. Cover the starter with a cotton towel and allow it to remain at room temperature for 1 hour.