May 23, 2022 - 10:53am
Using Overly Sticky Artisanal Dough for Pizza
I was distracted during the weighing out of my twice weekly artisanal bread dough (which has become quite easy for me) yesterday and must have put in considerably too much water. I have done the usual round of turns (after autolyse) and overnighted the dough in the fridge but it is still way more sticky than I usually work with and doesn't;t seem to have much strength. I am considering changes courses with it and making it into a pizza (or several) for supper.
I know this seems a bit heretical but any advice on doing this as a way to salvage what is not going to be a good artisanal loaf?
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It will be great as pizza! I use the Tartine country loaf recipe to make pizza all the time.
The extra hydration will be great for at home pizza applications since your oven (I presume) isn’t getting close to 900 degrees necessary for true Neapolitan style, and the extra bake time will sap more moisture from the dough. So a higher % of water is good.
Your dough may be hard to handle if it’s super sticky, but if you can deal with that I’m sure it’ll make great pizza
It will be great as pizza! I use the Tartine country loaf recipe to make pizza all the time.
The extra hydration will be great for at home pizza applications since your oven (I presume) isn’t getting close to 900 degrees necessary for true Neapolitan style, and the extra bake time will sap more moisture from the dough. So a higher % of water is good.
Your dough may be hard to handle if it’s super sticky, but if you can deal with that I’m sure it’ll make great pizza
on the counter and sprinkle with a handful of rolled oats and roll up. Cover with a bowl and let the oats soak up the excess water for half an hour. Then knead, rest and shape.
Hi Mini Oven,
Was this advice (which I saw too late) to get the dough back to a good one for preparing a bread loaf, for pizza dough prepping, or both? Thanks.
it will thicken up the dough to make it easier to shape into a loaf or whatever. Rolled oats are great little soaker uppers. Maybe another time. Glad you got to bake it.
You could also turn it into focaccia, no real shaping required.
Benny
Just to let you know that I did use the problematic dough for a pizza and it was probably among the best crusts I've tasted home or away! Thanks for advice.