I tried Dough Guy’s recipe. Must’ve not added the ingredients correctly or didn’t produce enough gluten. Definitely will try again. Any advice will be helpful. Preheated a pizza baking steel at 450 (highest my oven will go) for 45 minutes. I probably added a bit too much yeast. Didn’t correctly make the dough balls the first time probably before the fridge. Also didn’t parbake the pestoroni.
by maestersage
3 Comments
First time trying to make my own dough in general!
Well, what’s more of your process?
Sticky dough to me means it’s not done with mixing/kneading. And maybe that’s fine for some recipes, but by the time you’re stretching, folding, and balling that all goes away
> Didn’t correctly make the dough balls
What do you mean by that? How did they look?
Could be a kneading issue, a temperature issue, or a combination. 3 hour rest would break down gluten if you had too much yeast at too high of a temperature.
Stand mixers are hit or miss when it comes to kneading. If your dough just rides the hook, you won’t get any kneading action and wont develop any gluten. Suggest hand kneading and ice cold water to make your dough