If it begins to become smooth and spongy as you do this, this is the solution. If your dough is sticky because you used cold water there is no solution except for starting over. There is no way to rectify the dough if the glutathione has seeped out and so your best bet is to scrap the dough and have another go. If your dough is a little sticky as you are trying to shape the pizza, you can add a mixture of flour and cornmeal or flour and semolina to your surface and your dough.
This will help to absorb some of the moisture from the dough and prevent it from sticking to the surface. If your pizza dough has been sat in the refrigerator it is more susceptible to becoming sticky when taken out and handled.
To reduce the chances of this happening, you should allow your chilled pizza dough to reach room temperature before you begin to handle and shape it. If you have intended to make a dough with a stickier consistency it will be more difficult to work with.
This does not mean it is wrong, but there are steps you can take to make this easier. Kneading a sticky dough is very hard, but it can be made easier with the use of a dough scraper.
This will help to unstick it from the bowl, the work surfaces, and your hands. If you are still struggling, we recommend covering your hands with some water. This will prevent the dough from sticking to your hands as much and make your life easier. If your dough is still sticky after you have kneaded it sufficiently, you can add a little oil to the bowl. Return the dough to the bowl and leave it to one side to rest and rise. This will guarantee that the dough will not get stuck to the bowl and be difficult to get out.
If you forget to do this step and the dough appears stuck, scrap the inside of the bowl with a dough scraper to easily release. If you wish to cook a sticky dough it is vital to cover the peel with plenty of semolina before placing the dough on top. You should barely be able to see the peel underneath the semolina as a lot will come off as you slide the pizza onto the pizza stone.
Another good idea when working with a sticky dough is to preheat the oven and the pizza stone to at least or degrees Fahrenheit. This should be done a minimum of 30 minutes before you intend to cook the pizza to allow them to heat up correctly, evenly, and completely. This in turn will result in a better crust. You should also allow the cooked pizza to rest on the hot stone for a minimum of 5 minutes before it is removed and served. Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. Skip to content Pizza dough is very similar to bread dough. Both are formed from a basic mixture of flour, yeast, oil, water, and salt. The main difference between bread and pizza dough is that pizza dough uses a higher protein flour. This results in a chewier and more stretchable dough. Or do you live somewhere so humid that the flour is practically sucking humidity out of the air?
Its more like batter?! Assuming you're not storing your flour in the sauna, you either a have cake or pastry flour, not bread flour; b are measuring wrong. Does your mL water weigh g? Are you sure you've mixed in all the flour—there isn't a bunch of dry flour still needing to soak some water up? The flour I am using is allinsonflour. Add a comment. Active Oldest Votes. For pizza dough I follow these steps: Mix yeast in warm water, add sugar to this water.
Observe this mixture - as soon as you see bubbles, it is ready to be used for kneading dough. Add oil and salt to flour along with the yeast you have prepared. I use a spoon to keep mixing the flour and add spoonfuls of water, I keep some flour handy in case I have accidentally added too much water.
Improve this answer. Aaronut Kumar Kumar 5 5 gold badges 13 13 silver badges 19 19 bronze badges. Thanks for that, I guess I am too much of an engineer, I expect to be able to just take a recipe and add the exact amounts specified and it will work every time. I guess I'll hold off on some of the water next time. Dave, am a code monkey, and "cooking good food is a scientific art", don't google the quote, I made it myself — Kumar. You don't need to add all the water slowly.
Mixing may be a little worse, and it'll be a tacky when hand-kneading, but doable. And, DaveJohnston: if your flour is stored in fairly consistent humidity, that should work. Show 3 more comments. Also, easier with dough cold long slow fridge rise to wet knead.
SourDoh Andre Andre 41 1 1 bronze badge. This tends to work really well for difficult doughs. It's amazing how much gluten you can develop just by letting the dough sit.
This advice is generally sound, and good to know by beginners. But I must add that it isn't the case here. This is nowhere near high, and in fact should be nicely kneadable even with a low gluten flour AP or pastry flour. If it is too sticky: add more flour. Hallgrim Hallgrim 3 3 bronze badges. Note that pizza dough should still be somewhat wet and stretchy.
Bryan Rehbein Bryan Rehbein 3 3 bronze badges. Knead it for minutes and it will become less sticky. Many people make the mistake of adding more flour too early in the kneading process, before they get a chance to develop the gluten properly. This will become less sticky. If this is still far too sticky to handle, then you should knead in more flour about tablespoon at a time and it will gradually become less sticky. With a few easy steps, you can go from unmanageable dough to very soft and easy to manage dough in as little as 10 minutes.
Instead of rushing to try to fix the stickiness, take a look at the tips below and you should get a better idea of what you can do. Too much flour and the pizza base will be dry and hard, which is the complete opposite to what you want it to be. Cold water is not good for dough processing. It causes the gluten in the dough to leak out, leaving the dough sticky and difficult to work with.
If you live in an area that experiences high humidity , the high content of moisture in the air will be absorbed by the dough and it may be difficult to keep the dough in the elasticity required to produce your desired results. What this simply means is that pizza dough made in a dry environment will end up being different from dough made in a humid environment in terms of hydration.
In humid areas, the dough will tend to be a little stickier than in dry areas. Depending on the reason your dough is stretchy, you may want to try a few tricks to get rid of the stickiness. In most instances, pizza dough gets sticky because the water content is higher than the flour content.
So adding flour will help harden the dough. Do not overdo it, though. Go slow, adding a pinch of flour at a time. As you do this, knead the dough thoroughly to make sure everything is mixing properly. Keep adding the flour until the dough stops sticking both to your hands and the kneading surface. If the stickiness was caused by high water content, this should be able to solve the problem.
With continued pounding, the dough will become smooth and springy and will not stick to your hands any longer. If you are preparing your dough in a humid environment, consider using less water than what is specified in your chosen recipe.
Add the water a few spoons at a time until you achieve your preferred consistency. The secret to obtaining tighter dough in a humid area is going slowly. Always make sure you are using warm water when making pizza dough.
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