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I tried this recipe last weekend and it's really delish! But the dough was quite hard to form as it was still sticky and ripped easily.
Might it be because I used 65% water?
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bibimbap
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Yeah the lower the hydration the easier it is to work with. I normally stick to 62-63%. I did a high hydration dough about a month back and although the end product was amazing it was a nightmare to launch and turn.
With higher hydration doughs I think the mixing, folding and balling techniques are more critical. Glad it tasted good though.
Saffronspokes
I used the PizzApp calculator and went for:
290g dough balls
62% water, 3% salt
40% Poolish
If you plug that in based on the number of balls you need you'll get the quantities.
I made the Poolish and left for 12 hours. I then mixed it with the rest of the flour, salt and yeast and left it for 8 hours, I then balled and left for 4 hours so a 24hr prove in total.
It was super easy and definitely the best dough I've tried.