Fairly easy, if dough is simply too sticky, it means that there’s an excessive amount of water within the recipe. Now after all, water is among the principal components in dough and it’s crucial for its hydration. Nevertheless, an excessive amount of water can lead to sticky pizza dough.
The issue is that lots of people see that the dough is simply too sticky and can begin including heaps extra flour. Whereas this generally is a answer. It may additionally take away from the hydration and switch your drawback into one thing utterly reverse; dough that’s too dry and crumbly.
That being mentioned, whereas an excessive amount of water is the primary offender, you may also discover that the improper kind of flour may make dough sticky. It is because various kinds of flour will create totally different ranges of dough absorption the place water is anxious.
You may assume that utilizing a standard, finely milled Italian 00 flour will allow you to to make pizza dough that by no means goes improper. However this isn’t essentially the case.
As a rule, you want to use a stronger flour to make the dough for pizza as this may create a better hydration pizza dough owing to its capacity to soak up water a bit bit higher than different varieties.
Sadly, it may be tough to find out the energy of the flour as many flour producers don’t embody this info on their packaging. Fortuitously, there are a lot of on-line guides that dwelling bakers can observe to get issues identical to, like this one.
