Comment on Daily Discussion Thread: Monday, 17 February 2025
melbaboutown@aussie.zone 1 month agoBe careful when adding more flour as you can accidentally use too much and throw off the ratio. I’m told that continuing to knead makes it go smooth elastic and less sticky but maybe a dough scraper would help get it off the surface until that point.
I’m not a hugely experienced baker but hopefully that helps somewhat
danwritesbooks@aussie.zone 1 month ago
Thanks. I’m going to try make a pizza from scratch next weekend to put in the smoker so trying to figure out ways to avoid the sticky problem. I’ll see if I can grab a dough scraper as well :)
Taleya@aussie.zone 1 month ago
Ooh let me pester His Lordship, he’s all anout the puzza dough and long chain proteins and kneading
melbaboutown@aussie.zone 1 month ago
To be clear you can add flour! Just a little at a time. I’ve definitely added too much before and the dough becomes stiff and dense.
Also I googled and you can make dough less sticky by resting in the fridge.
Taleya@aussie.zone 1 month ago
he says do a lower hydration dough (ratio water to flour). He does a 60% hydration, 3-5 day ferment, allows more gluten to form. Kenji has a “fool proof no knead pizza” recipe online that’s easy and a banger apparently. Seriouseats.com
danwritesbooks@aussie.zone 1 month ago
Thanks! I’ll take a look. Might save me a headache.