this post was submitted on 16 Feb 2025
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Be sparing when adding more flour as you can accidentally use too much and throw off the ratio. I’m told that continuing to knead makes it go smooth elastic and become less sticky but maybe a dough scraper would help get it off the surface and back into the dough ball until it reaches that point.
I’m not a hugely experienced baker but hopefully that helps somewhat
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 :)
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.