I just finished the Pizza Bible, loved it and could not wait to try the dough. I have a good digital scale and measured everything very accurately.
The dough did not stick to the bowl of my KA mixer and there was no dry flour left in the bowl. I used the exact amount of Gr that Tony call for in the recipe .When I took the dough out of the mixer bowl, it was very sticky. And when I say sticky, I mean sticky, not tacky. I stuck to my hands like glue. When I tried to work with it on my stainless steel counter , it stuck to my hands also. If this had been one of my regular dough mixes, I would have added more flour to the KA bowl. Since this was my first time using this recipe, I wanted to stick as close to Tony's numbers as possible and didn't add flour or water.
Even after the 24 hours bulk fermentation in the fridge, I had a hard time making balls to put back in the fridge. Also, I could not have used a Dough box because the balls would have run together. I put them in individual plastic containers.
I'm thinking, I need to add more flour when I mix it in the KA until the dough is not sticky. I don't think it makes any difference, but I live at 5500 ft elevation.
Another problem I might have is, I live in Mexico and I cannot get "00" flour.
I'm using the best flour that I can get that most high end Mexican bakers use with the most Protein.
Is there a good rule of thumb to use on what the dough should feel like coming out of the mixer bowl. Use finger test, sticky, just tacky, not sticky at all, etc. I'm nowhere near a pizza expert, but hopefully not a complete dummy. I have a wood fired oven and have made many Pizza's over the last year. I know dough is easier to work with if you wet, flour or oil your hands your hands. Almost all of these thousand dough recipe's he talks about that are on the internet or in books mention their idea of how to work the dough.
Tony says nothing in his book about using extra flour, water, or oil on your hands or how to tell if you need more water or flour added to your mixer due to inconsistency of flour.
I've been using Peter Reinharts dough recipes and he says right in the recipe to add oil to the working surface and wipe oil on your hands.
i just went to the fridge and checked the dough balls and they are still very sticky when I stick my finger in the dough.
Thanks in advance