Hey guys. Pictures attached.
My first pizza attempt :) I failed.
Trying to work out where I went wrong. I just couldn't ball the dough. It was a sticky mess!
I *thought* I followed the book to the letter, but probably made a mistake somewhere.
Dough was super super sticky. I imagine it must have been over hydrated maybe?
0.36 grams fresh yeast
47 grams Caputo 00
47 grams bottled water (reverse ozmosis)
18 hours room temp
5.9 grams fresh yeast
70 grams warm water
453 grams Caputo 00 Reinforza flour
10 grams diastatic Malt
210 grams Ice water
90 grams Poolish (i didnt weigh this, i just assumed it was 90)
10 grams fine Pink Himalayan Salt
5 grams EVOO
It combined in the mixer almost instantly and didnt really leave any mess on the side of the stand mixer bowl. Seemed good at that stage.
Took it out on the bench and struggled to knead it due to sticking to my hands, but managed it ok. It was also sticking to the marble benchtop too a bit.
Balling it was a nightmare. so unbelievably sticky. Nothing I could do would help.
Any help would be appreciated. I have a video I can send as well to see how the balling process looked.