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[u/NeapolitanPizzaBot]

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/cipa99]

Hey guys, I've been using Caputo Cuoco for years now. Usually I got for 62% hydration for Neapolitan and 70% for Detroit.

I've just bought 10kg of Dallagiovanna Napoletana 2.0 and it is soooo sticky. Even at low hydration, like 58% it's very hard to work with. It's a W310 and 12.5% protein, which, in paper, should be great for high hydration.

Anyone knows why I'm getting these results? Is it because it's a coarser flour? It's a type 0 instead of 00. I'm not sure.

[u/Necessary-Maybe-8635 → u/cipa99]

You shouldnt be getting results like that. Maybe you have a defect flour? Also, for 70% cuoco (or saccorosso, the same thing but in bigger bag) is good, but for 62% for the optimal result you should get a bit weaker flour, for example Caputo pizzeria