Hi,

I speak school english.... and I don't write tech-nical language but.....
I can help you...... so....
What's the matter ?

  1) when and how do i add the last 20% of water?

In the mixer after you mixed all the ingredients.

2) how can i prevent it from sticking to the pan?

you kneading the dough well and you do to leave the dough (48 hours) .

3) which temperature ?

22° c

4) what makes the big bubbles affect like in this pic:
http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=1690.0;id=2182

It must to ferment (to leave ) in the cell refrigerator for 48 hours (maturation).

You can try it and after you only have to ask.

Yours sincerely
Teo

Pizzamature, where do you live. If you need I can help with trnslating to Italian