Rowley010
Assistant Cook
So every time I watch a chef on tv demonstrating pizza dough they always say don't over flour it otherwise it will become too dry and break up when kneading it or rolling out.
So last night I tried to keep it a bit more moist and it literally just stuck to everything. I could not knead it.mwhen I pushed forward it just stuck to the surface then I had to peel it off. It also stuck to my hands in a horrible mess. I added a bit more flour to try and make it easier to work with and it became too dry and was difficult to knead without it breaking and I could see by looking at it it was too dry as well. So I added a little more moisture and it was back to square one. It stuck to everything that it touched.
Anyone got any advice on finding the sweet spot where it's not too moist that it sticks to everything, not too dry that it breaks up, but is still something you can actually work with?
Thanks!
So last night I tried to keep it a bit more moist and it literally just stuck to everything. I could not knead it.mwhen I pushed forward it just stuck to the surface then I had to peel it off. It also stuck to my hands in a horrible mess. I added a bit more flour to try and make it easier to work with and it became too dry and was difficult to knead without it breaking and I could see by looking at it it was too dry as well. So I added a little more moisture and it was back to square one. It stuck to everything that it touched.
Anyone got any advice on finding the sweet spot where it's not too moist that it sticks to everything, not too dry that it breaks up, but is still something you can actually work with?
Thanks!