Anyone have any tips for dough? I am using my oven with a stone to cook. I just always seem to have too sticky of dough, and after making 5-6 pizzas, I haven't really found a recipe that works for me. The pizza is edible, but I am definitely not proud of it.
Here is the recipe I have been using:
3 1/2 cups all purpose flour
1 tsp sugar
1 packet yeast
2 tsp salt
1 1/2 cup hot water
2 tbsp olive oil in the dough, and coating the bowl it rises in with 2 tsp.
It has been a hit or miss. Should I stick to use bread flour? I have also been cooking it on parchment paper. Just having a hard time getting the dough to cooperate.
Others have said it and I will too. Use a digital scale to measure ingredients.
Use instant yeast. The packet yeast cannot be trusted. Omit the oil except a drop in the bowl that is then rubbed to uniformly cover the surface to improve release of dough. If using olive oil, use light, not extra virgin, or another high smoke point oil like peanut or canola.
Oil will inhibit gluten formation. Do not use it mixed into the dough.
I had same problem, and it is a learning curve you must conquer.
I suggest that you invest in a digital scale that you can read while a large bowl rests on top, and a pack of SAF instant yeast and an airtight acrylic storage container to keep it in. It will last you a year or more in your pantry and does not need to be proofed, add dry directly to dough.
Next head to pizza making.com and look for their dough tools page and find the formula or calculator for Lehman pizza dough or something like that. Use the suggested ranges. Omit the sugar too.
http://www.pizzamaking.com/dough-calculator.html
Mix the flour and water only and only until ther flour / dough is no longer dry. Do not knead.
Let rest for 45 minutes. Add the salt and yeast, and repeat the mixing until uniform. Rest 90 minutes.
From here you can form into balls and refrigerate overnight, or up to three days, or bulk ferment in the fridge, forming balls the night before or morning of your intended baking day.
I suspect your biggest problem is that it's nearly impossible to accurately measure flour by volume and your hydration is all over the place from one batch to the next. I had the same problem.
If you like, you can also get a sack of high gluten flour, such as all-trumps brand for under $20 from a food service supply. SAMs club by me doesn't carry it, but I have a buddy at a restaurant who gets for me from time to time, Store it in homer buckets, with airtight lids. Otherwise King Arthur bread flour will make fine pizza dough.
Good luck
TD
