I've followed the recipe (75% hydration). I've used flour for pizza (type 0 but 11gr proteins).
the dough is too sticky and liquid, the photo is after one set of slap and fold, now I've waited 20 minutes before trying to save it doing another slap and fold.
I'm guessing I've used the wrong flour (he reccomends 00 type, but my 00 proteins contet is 9gr).
is this salvable?
I think after this slap and fold I'll try to put it in a oiled container and wait to cook it
another question, when I used to make my pizza dough I would incorporatate slowly the flour with the water, in the ken forkish pizza book he puts all the flour in one set, is it good or can i keep doing it my way?
by VondeTaconadis
9 Comments
Update: during the second slap and fold the dough was more manageable, I think I should do at least 1 or 2 more slap and fold but I don’t have time.
I put the dough in an oiled container and hope for the best
I usually try to shape the dough (like closing it) before the fermentation, but the recipe didn’t mention it so I didn’t do it.
It’s not a problem because it doesent need long fermentation? (4h at room temperature)
I would fold in a little more flour this looks pretty wet.
A 75% hydration dough is going to be hard to handle during the stretch and fold but will be fine, probably very good, when you make the pan pizza. Just keep going with it and I think you will like the results. The pan makes stretching a very wet dough much easier.
I often do a 70% dough and it’s definitely a little hard to handle, after proofing it gets easier.
I would think since it’s a pan pizza you’re doing it’s not really an issue, you won’t really be stretching outside the pan.
It’s pan pizza and supposed to be sticky. Put quite a bit of EVO in whatever pan you are supposed cook it in, flip it around so it is covered, wrap in plastic and let it final rise, gently prod it to cover the shape of the pan, rest for 15, see if you can prod it to cover the whole thing including stretch corners over the edge and let them rebound back, rest 25 and bake.
After you get through it have a look at Kenji’s Detroit pizza. Easy and awesome.
I’m not sure about this specific dough as I haven’t made it but Ken’s recipes don’t typically call for slap and fold but stretches/fold in a container as they tend to be pretty wet. I’ve never had an issue with one of them not turning out well.
Wet your hands before you handle the dough and it won’t stick.
Unless you can fire up an over to 700F, the 00 flour isn’t really necessary. It’s still good though. I even like 00 for making pasta