Tried to make my own for the first time. Never even made bread before either. Following this video: https://www.youtube.com/shorts/qkRrmKWotA8It was super sticky so I'm not sure what I did wrong? Tried adding more flour but it didn't seem to make much difference and I didn't want to have too much so I just tossed it into the bowl and scraped it off my hands. Seems to be raising fine besides not looking like a nice ball.One mistake I made was attempting to knead it on a cutting board, which was far too light and just moved around as I tried to work it. Noted for next time. Any tips for making it less sticky?
>>22215138How long did you knead it? How is the stickiness after raising?
>>22215138sticky implies high hydration (yup its got a lot of water). you can make a sticky dough pizza, but people who do shape the pie on paper and cut it out and other tricks.literallly just more flour, though it sounds like youre too far into the game for that. another trick is using crazy semolina so it doesnt stick to shit.just use more flour next time, as youre making the dough, add till it gets just less than tacky.a shaggy dough will relax and smooth with time. kneading is kinda optional.
>>22215184IDK like 10-15 mins?>>22215197I added the 3 cups the video called for but I guess. Just keep adding while I knead till its right?
Im not gonna watch a short but typically the flour protein content and coarseness impact how much it absorbs water.I tend to use a pizza dough recipe where 1kg of "00" flour takes 600g water and 100g olive oil and use a stand mixer to make it.
Sticky is good. Just handle it with wet hands. You'll want to do a stretch and fold on that at some point to get it into a better ball shape. And for future reference, you really don't need to knead at all. Just mix till it's incorporated, let it sit for 20-30 minutes, then do a stretch and fold. Repeat until it passes the window pane test. On that note, generally when it's feeling way too sticky, it will become manageable if you just leave it alone for 20 minutes.
>>22215246>https://www.youtube.com/shorts/qkRrmKWotA8that video is terrible and such crappy dough handling OMGhes clearly handling a lower moisture dough ball, maybe even some prop dough. find someone better, get out of the land of shortsway too much salt, way too much yeastbut yeah, when youre mixing, most people add flour a bit at a time to get it thoroughly hydrated. its not backing cookies, you dont dump three cups of flour in the bowl. add a cup, half a cup at a time, get it all wet, add the next bit. once you get to about three then you can start adding by handfuls or pinches controlling the tackiness/moisture. you choose. add more flour, add more water, whatever.
anyone use caputo pizzeria flour?i tried recently, hoping for good results, but i got a barely stretchable dough. really odd and unexpected.
>>22215138Watched the vid. Meh recipe with volumn measurements. I rec instant yeast as it's more stable.Tbh, there's nothing wrong with a sticky dough. Maybe the gluten doesn't develop much yada. For your case as first pizza dough, try put dough in oiled container with lid on, refrigerate overnight. Gluten will develop more as dough ferments. Preheat oven highest heat, like 260c or as much can handle, roll out, some sauce, cheese, bake 10 mins or less then walla.I used Hamelman J recipe for pizzas, and rec a better vid for pizza dough (aint test this yet)https://www.youtube.com/watch?v=nPqlEQfgZVI
