I bought The Pizza Bible last week. And started day 1 of the Master Class today.
I used Antimo Caputo 00 flour. Which I know isn't on the list. Otherwise I followed the directions. The only deviation was that I added about 1/4 teaspoon of cold water because the dough was completely incorporating.
When I went to knead the dough before the rest I found it to be the stickiest dough I have worked with. I had to use the dough scraper to pull it off the counter while kneading. I resisted adding any flour. Although I was sorely tempted.
I am not sure how I will be able to shape it into balls tomorrow unless I add flour or keep my hands very wet.
Any ideas? Did I do something wrong? Will the dough be OK?