My obsession with pizza continues. For the last several months, I’ve been experimenting with different dough recipes in an attempt to achieve a pizza with a crust that’s both soft and crunchy. Key to realizing this goal is finding the right percent of hydration, or the ratio of water to flour. Although it sounds pretty easy to do, it’s not. As the quantity of water goes up, the dough gets stickier and more difficult to work with. Sure, you can add a little flour as you go to make the dough more manageable, but add too much, and there goes the balance.