Gonna keep this brief. Making pizzas for about a year now.
I am alternating between Juliian Sisifo's (sp) 4 hr same day dough and Vito Iocapelli's 48 hr poolish. Cooking on an Ooni Gas 16
Regardless of recipe my dough is forever coming out insanely sticky. I am following the recipes to the letter of the law, even ensuring my water temp is exactly at whatever the hell they recommend.
I know weather can play a factor. I live in Cleveland, OH and its only warm here about 5 months out of the year, though humidity varies like anywhere else. But at the same time, this isn't Orlando.
I've been able to produce pizzas with this sticky nonsense but seeing every other pizzaiolo work with dough balls that arent a gummy nightmare makes me want to light my hair on fire.
Where the hell is the issue stemming from? Is my home water too hard? Is the water ratio too much for Cleveland? Does the Caputo family hate me?
*the pizza above was from a very hot day yesterday. Same issues out in force. Dough was about as flimsy as a soggy paper towel.
by AMZ-111
8 Comments
If it’s too sticky you need to either knead more or reduce the water a bit. Use your recipes as a jumping off point, keep notes, and see what works.
Marca da farinha, lote da farinha, armazenamento da farinha, tudo isso influencia na quantidade de líquido que ela consegue absorver, lembre-se que seu processo só é parecido com o deles, pois você está replicando, mas você não tem os mesmo insumos e o mesmo equipamento, então não vai ficar igual, a hidratação na panificação depende de vários fatores, use as receitas como base e não como regra, hidrate menos sua massa e teste, coloque 65% e vá subindo aos poucos pra aprender o quanto sua farinha suporta de hidratação.
Do yourself a favor and buy a good spiral kneading machine. The final baked Pizza looks still doughy.
The cheap machines or even by hand works fine, but you need to know what you are doing. It‘s probably not your fault, with your dough I could also not make a Pizza.
Work fast, and oil those hands works best for me and I typically go for 70% hydration. Make sure you Maybe try brining the dough up to temp in a cooler cabinet then out in the open?
Great looking pizza regardless
If that is brief, I wonder what the long version would have been.
Different flour.
Like others said, try to adjust the recipe slowly, reduce water by 2% at a time. Vito is “unreliable”, his recipe is slightly different each video :D.
What I find helps if my dough is a little too sticky when I thought it should be ready, I let it rest 15 mins and do a few slap and folds?
You’ll find plenty of videos that show the move. I wish you have great pizzas ahead of you.
If your dough is 65% water or less, then it shouldn’t feel sticky after the knead and rest. If higher hydration you need to do stretch and folds in a big bowl to knead it and have a longer ferment time to build strength. And wet your hands to prevent sticking.
Avoid trying to hand knead high hydration doughs.