About: http://webisa.webdatacommons.org/419977236

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Another possibility is to lower the hydration by a few percent, especially since you are using 5.39% oil, which also contributes to the wetness of the dough.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com