When it's young it works as is, it is more annoying but i like the results. For thin crusts i work a bit on it so likely few more grams end up on the inside, and it's mostly crust. You do need to stretch it in more steps and can't leave it resting for too long as it'll stick to the counter. Also I worked my way up from 66%.

We all want to make something and pick methods in pursuit of that. I always liked light, airy, bubbly, crispy things which drove me to high hydration and savory, beery, bready things which drove me to long fermentation. For pizza this means i liked bubbly high crusts and savory thin as a pancake pizza bassa, so that's what i tried to make.

When it's getting old i deliberately fold in extra flour. Notice it doesn't take that much to push it down because the quantities are quite small -- i've settled on 144g flour, ignoring everything else at ×1.75 it's 252g of dough, it'll take 18g of extra flour to push it all the way down to classic 66%, that's a heaping tablespoon. And i rarely really reach 75%, i aim for just under 75% and generally end up making 72~74% after including what it absorbs as i work it.