Pizza Dought is Still Sticky


It's been nearly a year ago--eleven months--since I started down this path. After several months of "laying off" making pizza, I tried again yesterday. Followed the instructions to the letter. The dough appeared to go well and went into the bowl for the first 24-hour rise in the fridge without any problems.

On day two, when I removed the dough to form into two balls, it was so wet and stick and gooey I could not even begin to form it into anything, other than a mess. Chucked it in the garbage.

I've watched all of Tony's videos, looked at all the pictures in his book and I've read and re-read the instructions in his book countless times. In none of the the videos or pictures does the dough stick to his hands. None of the images of his dough show glossy, sticky, gooey dough. His dough appears "dry" and easy to work with.

What on earth is going on? Tony? A detailed video would sure be nice!

TIA

Jay

Jay G.
posted 4 months ago

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Hey Jay--It's killing me that you threw away perfectly good dough. You trying to torture us here?!!! Why didn't you add flour--I'm sure Tony says so in PB. Why not get a buddy or a family member to do it with? I find pizza, in particular, is great as a group project. Bring someone in the kitchen w/you. You'll get someone else's input. Just do it. Don't back down no matter what. It's just pizza. Send pics. We all have to start somewhere to get better (or even worse in some cases & that's okay too).

Maria .
posted 4 months ago


Hi, Maria--

It killed me, too, to throw it away. Like throwing away money! Yes, I did add more flour--considerably more. It was still sticky.

After a couple of hours, I made another batch, about 55% wet to dry. So I will take pictures tomorrow.

Thanks!

Jay G.
posted 4 months ago


jay- what kind of flour? what is the location? are you hand mixing?

Maria .
posted 4 months ago


Pendletons Power. South Florida. No.

Jay G.
posted 4 months ago


i recommend hand mixing. Then measure out the water and add only as much as you need until the texture feel comfortable to you. ball the dough and raise it in a covered bowl until doble in size & make your pies.. tre

Maria .
posted 4 months ago


Will give that a try. Thank you, Maria!

Jay G.
posted 4 months ago


k good luck. send pics. work w/a friend if you can.

Maria .
posted 4 months ago


sprinkle some flour over the dough and flour your hands before you take it out of the bowl after it's raised. be gentle with it so it doesn't stick to you. Otherwise, if you think it's very sticky looking before you touch it, use a bowl of cold water to keep your hand cold & wet. be very gentle & quick. do you have hot hands? cool them down in cold water before working the dough.

Maria .
posted 4 months ago


Will let you know how it turns out this time. Thanks... again!

Jay G.
posted 4 months ago


Jay: Here's one of my fav videos. Check out Gennaro--this video always make me want to make pizza. He makes it so easily. After the first time, you can turn off the sound and just watch his hands. https://www.youtube.com/watch?v=1-SJGQ2HLp8

Maria .
posted 4 months ago


That video was brilliant! Thank you for sharing that, Maria. That was very thoughtful.

I just finished dividing the dough from yesterday (not the dough I tossed out) using the technique in the video. It worked perfectly, following same technique as in Gennaro's video. Also, I think reducing the moisture to 55% helped considerably. Sorry, I wasn't able to take pictures with flour all over my hands. Now the divided dough is proofing and will be ready around five o'clock.

Thanks for your patience and generous input. Much appreciated.

Jay G.
posted 4 months ago


Jay ....try this method....flour and pizza recipe you use is on you ....

http://www.bakingsteel.com/blog/72-hour-pizza-dough

Gaetano Cammorata
posted 2 months ago

Thank you, Gaetano, for the suggestion. However, that recipe is way too wet--70% hydration! Wet dough is my trouble. I'm guessing the increased humidity in South Florida is part of the problem.

- Jay   2 months ago


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