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bright
Caputo blue pizzeria, added salt, then activated yeast (in water) then the rest of the water. Mixed by hand, then kneaded for 10 mins or so, until it felt right. Wasn't especially sticky at the end of that.
I let it prove for about 20 hours at room temp, at which it got sticky and was hard to get out of the bowl. Balled and left for another 4 hours, when it was still sticky to shape.
I've just changed my Ooni to run on gas, so will hopefully be retrying the 63% this weekend.