Nice pizza is a factor of pleasure. Each chunk is full of taste and the sorts of components that may make a Michelin-starred chef happy-cry. Nevertheless, should you’re the one prepping that pizza and your dough is sticking to your prep board or peel, all that pleasure goes proper out the (oven door) window.
Learn on for all issues sticky, tough pizza dough and methods to forestall the dreaded results of additional dough grip and different preparation snafus, like torn, ruined pizza that by no means had an opportunity to slip neatly into your oven.
So, Ought to Pizza Dough Be Sticky?
Briefly, sure. Pizza dough must be some extent of sticky. Extra importantly, although, you desire a dough that’s robust, easy, and stretchy.
Extra stickiness is usually attributable to one in all these elements:
- The dough absorbed an excessive amount of water
- The dough hasn’t been kneaded sufficient
- The dough’s flour isn’t totally integrated
- The dough has been over-proofed
- The dough has been overhydrated from moist toppings
What to Do if Pizza Dough is Too Sticky
Right here’s methods to troubleshoot every of the sticky elements above.
- An excessive amount of water: In case your dough is just too watery, add extra flour, a bit of at a time till the dough turns into snug to work with.
- Lack of kneading: We suggest kneading for 8-10 minutes should you’re doing it by hand, or 5-7 minutes should you’re utilizing a stand mixer with a dough hook. The dough must be easy, elastic, and cheesy, however not sticky. You too can attempt the “windowpane check,” the place you’re taking a small piece of dough and stretch it between your fingers. If it types a skinny, see-through layer with out tearing, you’re good to go. If it tears, hold kneading. However watch out. An excessive amount of kneading results in powerful crust.
- Flour isn’t totally integrated: If flour isn’t combined in evenly, it could clump up and go away different elements of the dough too watery and sticky. In that case, let the dough relaxation for a couple of minutes earlier than persevering with to knead.
- Over-proofing: In case your dough has greater than doubled in measurement, you need to punch it down and let it relaxation for 10-Quarter-hour whereas it regains its construction. Should you’re utilizing dough balls, hitting the 48 to 72-hour proofing “candy spot” is important. Comply with these finest practices to make sure the right proof time.
- Overhydration: Keep away from too many moist components within the dough itself and restrict using watery toppings like veggies. An excessive amount of sauce might be troublesome, too. Take note of sauce distribution, particularly when utilizing a dough docker beneath very excessive warmth.
Different Methods to Repair Sticky Pizza Dough
Use a Flour That’s Larger in Protein
Larger protein flours assist your dough construct a stronger gluten community, giving the dough extra construction and elasticity that assist it soak up extra water with out changing into too sticky. Assume …
- Durum
- Semolina (additionally produced from durum wheat)
- Entire wheat flour
Attempt a Completely different Peel Mud
Many cooks merely use flour, however flour requires fast work to maintain the dough in fixed movement to forestall it from sticking. We favor cornmeal to traditional flour as a peel mud, because it provides a rough texture to the underside of the crust, or “various” flours which might be slower to soak up water (see our listing above).
No matter you select as a peel mud, remember to repeatedly clear your oven to forestall smoking and black, charred spots on the underside of your crust.
The Greatest Pizza Peel to Keep away from the Stick Issue
What’s the perfect pizza peel to make use of? The reply will depend on the duty at hand. Should you’re prepping, a wooden or composite peel is the suitable selection. As a result of these supplies are much less conductive than steel, temperature variations are much less prone to create water condensation on the peel. Once more, an excessive amount of water is unhealthy information. If an unbaked crust absorbs condensed water, the dough might turn out to be overly sticky.
A steel peel, alternatively, is acceptable for the oven, however it’s necessary to maneuver shortly. As a result of steel conducts warmth so effectively, transferring too slowly may cause the crust to start to bake and stick with the peel.
Get Extra Fixes for Pizza Dough Frustrations
Expertly troubleshoot a variety of pizza dough challenges with assist from our information, 7 Widespread Pizza Dough Frustrations and Fixes. You’ll additionally study why you would possibly wish to take into account pre-made dough balls or par-baked crusts as an answer. As an illustration, you’ll by no means under- or overshoot your proofing time with our par-baked and self-rising crusts, as a result of they don’t require proofing in any respect. Get your information under.
This weblog was initially revealed on December 8, 2021, however up to date and republished on February 2, 2025
