this post was submitted on 16 Feb 2025
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Thanks. I'm going to try make a pizza from scratch next weekend to put in the smoker so trying to figure out ways to avoid the sticky problem. I'll see if I can grab a dough scraper as well :)
To be clear you can add flour! Just a little at a time. I’ve definitely added too much before and the dough becomes stiff and dense.
Also I googled and you can make dough less sticky by resting in the fridge.
Ooh let me pester His Lordship, he's all anout the puzza dough and long chain proteins and kneading
he says do a lower hydration dough (ratio water to flour). He does a 60% hydration, 3-5 day ferment, allows more gluten to form. Kenji has a "fool proof no knead pizza" recipe online that's easy and a banger apparently. Seriouseats.com
Thanks! I'll take a look. Might save me a headache.