If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
There are a few other tips that helps a lot: 1 - adding olive oil to your hands ; 2 - using a scraper to gather and move around the dough; and 3 - let it rest for a a few minutes (covered).
So glad you mentioned the job of salt, to help absorb the water - I’ve recently been using half the salt than the recipe calls for! No longer! Then I added more flour 🤦🏼♀️ Thanks, can’t wait to try this. I love your style of delivery, and candidness - just found you and subscribed. Thank you so much!
Thanks for all the great tips. My problem is that after kneading the dough to a point were it is no longer sticky but still not completely smooth, I continue to knead a bit more and then the dough becomes sticky again. At that point no amount of kneading and resting removes this stickiness. It still makes a great pizza but is just more difficult to handle. I use your calculator and measure everything very precisely.
When you feel your dough is ready, stop kneading! Even if it's not smooth, that's not a problem. Leave it on your table for five minutes, then re-shape it gently: you will see it will come smooth quite easily ✌🏻 Thanks for watching the video 🙏🏻
Thank you so much for the expert advice! We just got our 1st pizza oven and I've been adding a bit of flour to help with the stickiness. Will make up another batch tomorrow and be patient and not add any. Ciao!
This video was a godsend. I have struggled to use higher hydration that 60% as i found it imposible for me to work with as it was too sticky. Your video opened up a new world to me and I have successfully followed your dough calculator and needing techniques to make a very easy dough. Easiest I have made. Thank you very much.
Wow was this video helpful. I’ve been making Ukrainian Vareniki / Polish perogies for a while now and I’ve never heard about the advice to avoid adding flour. This helped me SO much I’ve been making the best dough I’ve ever made thanks to following your advice. THANK YOU!
Thank you for the explanation. I've also heard that if you just let wet/sticky dough sit for 10-15 minutes (without kneading it) the gluten chains will form and the dough will become less sticky. Do you think this is ok? Your technique is probably better but if I don't have 20-30 minutes to knead the dough, can I let it sit (covered) for 15 minutes after initially kneading it, then come back to it and finish it?
This is definitely OK 👍🏻 it's a very common technique if you make a very wet dough. However, after the first round, you should wait another ~15 minutes then fold again, and most probably repeat the cycle until your dough becomes easier to handle 🙌🏻
Shahzad what you described is called AUTOLYSIS (forming gluten by letting the dough rest) and it's very ok. I don't knead my dough very much, i usually fold it a few times, let it rest 5 minutes, fold it a few more times, let it rest again, and after 3-4 times it's good. I think proper kneading will still be better than what i did, but for me it's usually good enough.
Thank you for watching the video, I'm glad you find it helpful! Feel free to share it with someone who might need to know that it's just a question of patience 😀
Well, now you know what to do 😉 Feel free to share this video with someone who might have the same sticky problem, they will be grateful! Enjoy the rest of your Sunday ☀️
Another great video! How much does elevation impact the dough process? I am in Colorado (5,200 ft above sea level) and always wondered if this comes into play with my dough.
Hey Dave! None of the books I have read ever mentioned the details of baking at a certain altitude, so I can only speculate that lower air pressure leads to evaporation of liquids at a lower temperature, hence the dough should feel LESS sticky - all other things being equal 🤔 However, I have never baked higher than 100 mt, so I don't have any direct experience, sorry I can't give you more info on the topic 🙏🏻 Have a great weekend!
@@FabioulousPizza thanks as always for the time. I worked this week/end on some dough with my son and he had fun, and enjoyed your videos too! We are learning together.
Ciao. I was making pizza for my very first time and the dough was a sticky mess. Not even a dough ball just a huge clump of goo. I added more flour and it just ruined it all. What do I do?
Oh no! Sorry to hear 😔 You should try adding water now, a very small amount. Add & knead until you get the right texture. Wahtever happens, please don't trash it, let it rise anyway and maybe bake small pieces of the dough, or deep fried doughballs...anything!
Great video's Fabio - thank you for explaining THIS problem. I have been struggling with this for a while but now I know I just need to be more patient! You have a new subscriber! :-)
Thank you for watching the video, Greg, and for subscribing of course 😄 If you are on Instagram, remember to find me there so you can see what I am up to! ✌🏻
Thanks you for watching the video, Gary! I'm glad it was helpful! If you're on Instagram or Facebook, remember you can find me there, so we can stay in touch 😀
Hi Fabio. Would you recommend combining different flours, such as all-purpose and bread flour, to achieve a different flavor? If so, what ratios would you suggest?
Hey Antonio! It depends on the actual combo! Very often I add 10% wholemeal flour to my formula, that's already noticeable. If you want to try some mix, I would recommend this percentage, then you can increase it in future experiments 😀
Not sure if you at least tried. By the way, if it doesn't work, let your dough rest for 10/15 minutes then fold it until it comes together. If it doesn't work, try with flour with higher protein content. If it doesn't work, add around 80% of the water to the flour, then add the rest SLOWLY. If it doesn't work, you might want to decrease the hydration of your dough. Hope this helps, without knowing ANYTHING about your recipe and procedure, that's the best I can do.
New pizza maker here! Yesterday I made my 4th dough according to the recipe (double fermentation 48 hrs) and it was sticky again which affected the texture of the pizza. So I decided to give it a go and add more flour until it looks like on this and other videos. I added 25% more flour and the dough came out JUST PERFECTLY!!! I was able to kneading it properly and I’m going to bake it with my ooni 12 in an hour.
Hello again :(. I tried your advice of adding more water and it helped a bit but i could not get it off my hands it was just a sticky mess again. It did not want to turn into a dough ball at all!!! Here's the recipe I'm using. I used unbleached all purpose flour if that makes a difference 1 cup bread flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dry yeast 1/4 teaspoon garlic powder 2 teaspoon olive oil 1/2 cup milk Any advice would be appreciated.
My first advice is to give up volumetric and buy a cheap kitchen scale! My second advice is to watch this video: ruclips.net/video/C0xZULr5CuI/видео.html
Hi Fabio. I've noticed that some pizzaiolos add extra virgin olive oil to their pizza dough towards the end of the kneading process. What are your thoughts on this? Does it affect the overall consistency of the dough? Thanks for your input!
You could use olive oil to improve extensibility of the dough when stretching, this is one of the effects. I don't use any in my dough, never did 😀 Have a great weekend!
Thanks, I'm glad you liked it! I actually mean common Bread flour, the one that's super common in the supermarket! You might want to watch this video, where I explain something interesting 😄 ruclips.net/video/Qa_2hmy8D7A/видео.html
What do you do when the dough is even stickier than this and you literally cannot knead it? For me, it is so sticky that it cannot even be lifted off the work surface without tearing and leaving half behind on the board. I tried leaving it for 20 minutes under a cover and it didn't really get much better.
@@FabioulousPizza I just used Allison’s strong bread flour. It’s a decent brand and 12% protein. It’s just so sticky and that makes it almost impossible to knead to let the glutens form. Could it be that I’m using fast acting dry yeast?
@@FabioulousPizza it happens every single time. I’ve used your dough calculator for measurements but experimented with hydration’s between 60 and 70%. The 70% hydration one was a complete nightmare. It never became kneadable by hand, even after a night in the fridge (had to slowly and painfully use a scraper to knead it) and ultimately ended up cooking it by slapping the whole thing on top of baking parchment and stretching it while it was glued to the paper!
@@Rich-in6ds Mamma mia! Well, 70% is fairly high though! With higher hydrations it's recommended starting with a part of the water (try with 90% of the total), then adding the rest little by little...I mean VERY LITTLE. Like this it's easier to get the feel of what's happening and you will be able to avoid the sticky mess 💪🏻 Keep me posted if you want 😀
I just found your channel and really appreciate your teachings and demonstrations. But I find the videos hard to watch when you speed it up. I would prefer you pause and show us after 2, 4, 6 minutes etc and explain what is happening. On this particular video the sound is low with echos in the room which makes it hard to hear too. I hope you make more new videos.
Well I speed up only the parts which are not relevant to the video's topic, otherwise people tend to skip and this hurts the retention of the video 😅 By the way, this particular video is 4 years old and it was one of the first I made. After that, I made quite a lot, and luckily enough the audio sounds nice as you hopefully will notice 😀 Thanks so much for the feedback, much appreciated!
your tip worked...I worked more with tge dough and it became much more stable and smooth but still the proportions of 57%,58% water still forces me to add more flour because I end up with a soup not a pizza dough I don't know why...
@@alexzeqa7220 00 doesn't mean rich in proteins, you should check the protein content of the flour you use, I suspect it could be below ~10%. If that's the case, then try another one. Also, if you want to know something more about double zero flour, you might want to check out this video: ruclips.net/video/Qa_2hmy8D7A/видео.html
@@FabioulousPizza my flour is W=180 actually but it felt like cake flour making a pizza with 59% hydration....i added more flour to the dough just a but like 30 grams and worked the dough...its came out perfectly while i rested it with a bit of olive oil both as a whole doughand after when i divided in 2 pieces ..it turned out like a neapoletan pizza...I am 100% sure it's the flour that makes the recipe not valid...I think the measurements are not 100% correct...when I do pizza just by feeling it comes out perfect everytime but when I follow the 58%,60% etc etc hydration calculator it always turns out like a pancake batter...thanks for the information.
@@alexzeqa7220 that's what I thought. W180 is EXTREMELY low, ideally you should go above 250. In this case, you can easily push the hydration above 62-63%. Good luck on your pizza-journey ⭐
Thank you for all the great advice you give. Can I ask (yet another) question please? We got a pizza oven a couple of years ago and my dough is always sticky and it leads to it sticking to the peel. I bought a turning peel yesterday hoping this will help, it could it be that I’m not kneading g the dough the way you are?
I need some help here, I have tried this method with a little bit sticky dough (2kg) in the hope if making it dryer but the opposite happened. It became more and more sticky until the point that it is almost glue. What went wrong?
Mmh, I see...that often happen when we "try too hard", perhaps you're using your full strenght, you should try with a more light hand 😀 Also, give a try to method number 3 from this video, I'm sure it will help: ruclips.net/video/Y_BBqa05IxY/видео.html Feel free to ask more questions if you need help, have a great time!
If your go-to flour has low protein content, definitely yes. Still with some patience you should be able to knead your dough! Worst case, you could try the no knead method: ruclips.net/video/Cwu5YkgcAs4/видео.html
@@FabioulousPizza No, it's dedicated pizza flour with high protein. I can work around the stickiness but the dough is very soft. If I hold it in my fingers it just drops down. There's no elasticity.
Mmh, I see. Did you use tap water? Knowing nothing else, my best bet is that the water you used was really sweet. Get a bottle of water with a fair amount of mineral salt, aim for calcium above 100 and magnesium above 20.
Kalen, if you find your dough is still a tiny bit sticky, cover it and let it rest for ten minutes, then finish kneading it. You can also repeat this, if you want! If you use a teeeeeeeeeeny, tiiiiiiiiny amount of flour just once, nothing bad really happens and the change in the balance of your recipe should be negligible. However, beware not to over-use this method 😉
Fabioulous Pizza oh mate thanks for the quick response. Recipe says to use 1.4 grams but my scale doesn’t go to decimal so I eye balled under 2 grams. I took it out and kneaded it for 15 minutes still the same thing. Will see how it turns out in a day or 2. Have to use flower at the end to make the pizzas I suppose
Ciao Fabio, my pizza dough smells very fermented after I had left it out in a humid environment overnight - should I add more salt to cut down on the yeastyness? Will it cook out?
Ciao Matt! I reckon it smells like alcohol? If that's the case, it might be overfermented. I would bake it anyway, but expect a more sour/acidic taste! Let me know what happens 😀
i'd recommend using less yeast instead of adding more salt. some traditional Neapolitan pizza recipes i've seen use only 0.2% yeast (2grams of yeast for 1 kg of flour), and the dough is left at room temperature for 24 hours without proofing like crazy
@@ohvnaq this is a really good advice. I'm having troubles with over fermenting my doughs from bulk fermentation because I forgot to check it timely or other reasons. I would try that later.
None, but a tiny bit won't fix the problem. So we tend to add another tiny bit, then another, etc...until the recipe changes as well as the final result!
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do
It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
There are a few other tips that helps a lot: 1 - adding olive oil to your hands ; 2 - using a scraper to gather and move around the dough; and 3 - let it rest for a a few minutes (covered).
Excellent extra tips ☝🏻
So glad you mentioned the job of salt, to help absorb the water - I’ve recently been using half the salt than the recipe calls for! No longer! Then I added more flour 🤦🏼♀️ Thanks, can’t wait to try this. I love your style of delivery, and candidness - just found you and subscribed. Thank you so much!
Thank you for watchng the video and for the support, I'm glad you appreciate my efforts🙏
Thanks for all the great tips. My problem is that after kneading the dough to a point were it is no longer sticky but still not completely smooth, I continue to knead a bit more and then the dough becomes sticky again. At that point no amount of kneading and resting removes this stickiness. It still makes a great pizza but is just more difficult to handle. I use your calculator and measure everything very precisely.
When you feel your dough is ready, stop kneading! Even if it's not smooth, that's not a problem.
Leave it on your table for five minutes, then re-shape it gently: you will see it will come smooth quite easily ✌🏻
Thanks for watching the video 🙏🏻
I would suggest watching my other video: ruclips.net/video/C0xZULr5CuI/видео.html
You will see in practice the suggestion I just gave you 😀
You're a hero! Thank you Fabio!
Aw, thanks for your words, so kind of you! 😊
Thank you so much for the expert advice! We just got our 1st pizza oven and I've been adding a bit of flour to help with the stickiness. Will make up another batch tomorrow and be patient and not add any. Ciao!
Thanks for watching the video, I'm glad you found it useful! Enjoy your pizza journey and get in touch if needed 😀
Snap we got one about the same time as you and my dough is always sticky. I see now where I was going wrong
This video was a godsend. I have struggled to use higher hydration that 60% as i found it imposible for me to work with as it was too sticky. Your video opened up a new world to me and I have successfully followed your dough calculator and needing techniques to make a very easy dough. Easiest I have made. Thank you very much.
Thanks for your words, Jason, I'm so glad you improved your skill set thanks to this video 💪🏻
Catch up soon!
Wow was this video helpful. I’ve been making Ukrainian Vareniki / Polish perogies for a while now and I’ve never heard about the advice to avoid adding flour. This helped me SO much I’ve been making the best dough I’ve ever made thanks to following your advice. THANK YOU!
Oh wow, thank YOU for sharing your enthusiasm, you make me want to learn how to make pierogies 🤤
Thank you for the explanation. I've also heard that if you just let wet/sticky dough sit for 10-15 minutes (without kneading it) the gluten chains will form and the dough will become less sticky. Do you think this is ok? Your technique is probably better but if I don't have 20-30 minutes to knead the dough, can I let it sit (covered) for 15 minutes after initially kneading it, then come back to it and finish it?
This is definitely OK 👍🏻 it's a very common technique if you make a very wet dough. However, after the first round, you should wait another ~15 minutes then fold again, and most probably repeat the cycle until your dough becomes easier to handle 🙌🏻
Shahzad what you described is called AUTOLYSIS (forming gluten by letting the dough rest) and it's very ok. I don't knead my dough very much, i usually fold it a few times, let it rest 5 minutes, fold it a few more times, let it rest again, and after 3-4 times it's good. I think proper kneading will still be better than what i did, but for me it's usually good enough.
Thank you for this, it has made me realise that I have to be patient and calm and my dough will become less sticky.
Thank you for watching the video, I'm glad you find it helpful!
Feel free to share it with someone who might need to know that it's just a question of patience 😀
Very helpful, I was always added more flour to my pizza, now I know the drill
Thanks for watchingthe video! Glad it was helpful!
yeees, I'm hesti 😂 (= hasty)
That's why my dough are always sticky
Well, now you know what to do 😉
Feel free to share this video with someone who might have the same sticky problem, they will be grateful!
Enjoy the rest of your Sunday ☀️
Another great video! How much does elevation impact the dough process? I am in Colorado (5,200 ft above sea level) and always wondered if this comes into play with my dough.
Hey Dave!
None of the books I have read ever mentioned the details of baking at a certain altitude, so I can only speculate that lower air pressure leads to evaporation of liquids at a lower temperature, hence the dough should feel LESS sticky - all other things being equal 🤔
However, I have never baked higher than 100 mt, so I don't have any direct experience, sorry I can't give you more info on the topic 🙏🏻
Have a great weekend!
@@FabioulousPizza thanks as always for the time. I worked this week/end on some dough with my son and he had fun, and enjoyed your videos too! We are learning together.
@@daveevans7151 OH! That's cool! It's great how baking can bring the family together 😍
Ciao. I was making pizza for my very first time and the dough was a sticky mess. Not even a dough ball just a huge clump of goo. I added more flour and it just ruined it all. What do I do?
Oh no! Sorry to hear 😔
You should try adding water now, a very small amount. Add & knead until you get the right texture.
Wahtever happens, please don't trash it, let it rise anyway and maybe bake small pieces of the dough, or deep fried doughballs...anything!
@@FabioulousPizza Thank you very much for replying :)
@@jager8148 my duty 👍🏻
Thank you for this helpful video! I love to make pizza dough and it’s alwas too sticky. I’m now subscribing to your videos. - Susan
Thanks Susan for watching and subscribing, I'm glad you found the video helpful 😀
Great video's Fabio - thank you for explaining THIS problem. I have been struggling with this for a while but now I know I just need to be more patient! You have a new subscriber! :-)
Thank you for watching the video, Greg, and for subscribing of course 😄
If you are on Instagram, remember to find me there so you can see what I am up to! ✌🏻
Thank you for answering my problems
Thanks for watching the video, I'm glad you found it helpful 😄
Thanks! Really helpful video. Now I know to stop adding flour and just knead.
Thanks you for watching the video, Gary! I'm glad it was helpful!
If you're on Instagram or Facebook, remember you can find me there, so we can stay in touch 😀
Hi Fabio. Would you recommend combining different flours, such as all-purpose and bread flour, to achieve a different flavor? If so, what ratios would you suggest?
Hey Antonio!
It depends on the actual combo! Very often I add 10% wholemeal flour to my formula, that's already noticeable. If you want to try some mix, I would recommend this percentage, then you can increase it in future experiments 😀
That's not even CLOSE to how sticky my dough is! No way I can continue kneading it like that. My dough literally gets MORE sticky - not less.
Not sure if you at least tried.
By the way, if it doesn't work, let your dough rest for 10/15 minutes then fold it until it comes together.
If it doesn't work, try with flour with higher protein content.
If it doesn't work, add around 80% of the water to the flour, then add the rest SLOWLY.
If it doesn't work, you might want to decrease the hydration of your dough.
Hope this helps, without knowing ANYTHING about your recipe and procedure, that's the best I can do.
New pizza maker here! Yesterday I made my 4th dough according to the recipe (double fermentation 48 hrs) and it was sticky again which affected the texture of the pizza. So I decided to give it a go and add more flour until it looks like on this and other videos. I added 25% more flour and the dough came out JUST PERFECTLY!!! I was able to kneading it properly and I’m going to bake it with my ooni 12 in an hour.
Hello again :(. I tried your advice of adding more water and it helped a bit but i could not get it off my hands it was just a sticky mess again. It did not want to turn into a dough ball at all!!! Here's the recipe I'm using. I used unbleached all purpose flour if that makes a difference
1 cup bread flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry yeast
1/4 teaspoon garlic powder
2 teaspoon olive oil
1/2 cup milk
Any advice would be appreciated.
My first advice is to give up volumetric and buy a cheap kitchen scale! My second advice is to watch this video:
ruclips.net/video/C0xZULr5CuI/видео.html
@@FabioulousPizza Thanks again for the advice :D. Would i be okay to use the amounts and recipe of the dough from your calculator in a pan pizza?
Sure!
Hi Fabio. I've noticed that some pizzaiolos add extra virgin olive oil to their pizza dough towards the end of the kneading process. What are your thoughts on this? Does it affect the overall consistency of the dough? Thanks for your input!
You could use olive oil to improve extensibility of the dough when stretching, this is one of the effects. I don't use any in my dough, never did 😀
Have a great weekend!
Very helpful video, thanks so much. When you say “bread flour” is that the “00” flour ?
Thanks, I'm glad you liked it!
I actually mean common Bread flour, the one that's super common in the supermarket!
You might want to watch this video, where I explain something interesting 😄
ruclips.net/video/Qa_2hmy8D7A/видео.html
thank you very much now i know why i kept having sticky dough!
Glad you find it helpful! Feel free to get in touch, should you need to ask anything 😀
What do you do when the dough is even stickier than this and you literally cannot knead it? For me, it is so sticky that it cannot even be lifted off the work surface without tearing and leaving half behind on the board. I tried leaving it for 20 minutes under a cover and it didn't really get much better.
It seems like your flour was extremely poor in proteins! In that case, adding more flour is the only solution 😅
@@FabioulousPizza I just used Allison’s strong bread flour. It’s a decent brand and 12% protein. It’s just so sticky and that makes it almost impossible to knead to let the glutens form. Could it be that I’m using fast acting dry yeast?
Ah, I like that flour, I used it often! Is that something that *always* happens to you? Maybe a wrong measurement? What doses are you using?
@@FabioulousPizza it happens every single time. I’ve used your dough calculator for measurements but experimented with hydration’s between 60 and 70%. The 70% hydration one was a complete nightmare. It never became kneadable by hand, even after a night in the fridge (had to slowly and painfully use a scraper to knead it) and ultimately ended up cooking it by slapping the whole thing on top of baking parchment and stretching it while it was glued to the paper!
@@Rich-in6ds Mamma mia! Well, 70% is fairly high though! With higher hydrations it's recommended starting with a part of the water (try with 90% of the total), then adding the rest little by little...I mean VERY LITTLE. Like this it's easier to get the feel of what's happening and you will be able to avoid the sticky mess 💪🏻
Keep me posted if you want 😀
I just found your channel and really appreciate your teachings and demonstrations. But I find the videos hard to watch when you speed it up. I would prefer you pause and show us after 2, 4, 6 minutes etc and explain what is happening. On this particular video the sound is low with echos in the room which makes it hard to hear too. I hope you make more new videos.
Well I speed up only the parts which are not relevant to the video's topic, otherwise people tend to skip and this hurts the retention of the video 😅
By the way, this particular video is 4 years old and it was one of the first I made. After that, I made quite a lot, and luckily enough the audio sounds nice as you hopefully will notice 😀
Thanks so much for the feedback, much appreciated!
When we should put more flour and when we should keep patient only ???!
Be patient first! If your dough doesn't get anything better, then add a little bit of flour until it looks similar to the one you see in the video 😄
@@FabioulousPizza OK I will be patient as I can 😂
your tip worked...I worked more with tge dough and it became much more stable and smooth but still the proportions of 57%,58% water still forces me to add more flour because I end up with a soup not a pizza dough I don't know why...
Maybe the flour you're using has lw proteins? Try with a different flour, with higher amount of proteins, and see how it works for you!
@@FabioulousPizza the flour I use is 00 so it's not that.
@@alexzeqa7220 00 doesn't mean rich in proteins, you should check the protein content of the flour you use, I suspect it could be below ~10%. If that's the case, then try another one.
Also, if you want to know something more about double zero flour, you might want to check out this video:
ruclips.net/video/Qa_2hmy8D7A/видео.html
@@FabioulousPizza my flour is W=180 actually but it felt like cake flour making a pizza with 59% hydration....i added more flour to the dough just a but like 30 grams and worked the dough...its came out perfectly while i rested it with a bit of olive oil both as a whole doughand after when i divided in 2 pieces
..it turned out like a neapoletan pizza...I am 100% sure it's the flour that makes the recipe not valid...I think the measurements are not 100% correct...when I do pizza just by feeling it comes out perfect everytime but when I follow the 58%,60% etc etc hydration calculator it always turns out like a pancake batter...thanks for the information.
@@alexzeqa7220 that's what I thought. W180 is EXTREMELY low, ideally you should go above 250. In this case, you can easily push the hydration above 62-63%. Good luck on your pizza-journey ⭐
Thanks for this goru 🙏🏻
I'm glad you liked it, thanks for watching the video 😀
Nice, sympatical and helpful Video. Thank you! Greats from Austria!
Danke! I'm so happy you found it helpful 🤩
That was so helpful thank u
Great, I'm glad it helped! Thanks for watching the video 😀
Grat thanks for tips and advice! :)
Thank you for watching the video, I'm glad you found it useful 🙏😀
Nice one Fabio. Thanks for the explanation.
Thank you Dean, hopefully this will be useful for you 😀
Thank you for all the great advice you give. Can I ask (yet another) question please?
We got a pizza oven a couple of years ago and my dough is always sticky and it leads to it sticking to the peel. I bought a turning peel yesterday hoping this will help, it could it be that I’m not kneading g the dough the way you are?
Probably your dough is not kneaded enough, try the windowpane test next time 😀
ruclips.net/video/kDlGxcFppXk/видео.html
I need some help here,
I have tried this method with a little bit sticky dough (2kg) in the hope if making it dryer but the opposite happened. It became more and more sticky until the point that it is almost glue. What went wrong?
Mmh, I see...that often happen when we "try too hard", perhaps you're using your full strenght, you should try with a more light hand 😀
Also, give a try to method number 3 from this video, I'm sure it will help: ruclips.net/video/Y_BBqa05IxY/видео.html
Feel free to ask more questions if you need help, have a great time!
I use 65% hydration. That might be one reason 💀
If your go-to flour has low protein content, definitely yes. Still with some patience you should be able to knead your dough!
Worst case, you could try the no knead method:
ruclips.net/video/Cwu5YkgcAs4/видео.html
@@FabioulousPizza No, it's dedicated pizza flour with high protein. I can work around the stickiness but the dough is very soft. If I hold it in my fingers it just drops down. There's no elasticity.
Mmh, I see. Did you use tap water? Knowing nothing else, my best bet is that the water you used was really sweet. Get a bottle of water with a fair amount of mineral salt, aim for calcium above 100 and magnesium above 20.
What happens if I added the flower? It’s still a tiny bit sticky
Kalen, if you find your dough is still a tiny bit sticky, cover it and let it rest for ten minutes, then finish kneading it.
You can also repeat this, if you want!
If you use a teeeeeeeeeeny, tiiiiiiiiny amount of flour just once, nothing bad really happens and the change in the balance of your recipe should be negligible. However, beware not to over-use this method 😉
Fabioulous Pizza oh mate thanks for the quick response. Recipe says to use 1.4 grams but my scale doesn’t go to decimal so I eye balled under 2 grams. I took it out and kneaded it for 15 minutes still the same thing. Will see how it turns out in a day or 2. Have to use flower at the end to make the pizzas I suppose
I need help I used yeast water and pizza flour so do I do the same thing you did pls tell me
I would double check your recipe and make sure you measured the right amounts. Ideally you will want to use a scale so your doses will be precise ⚖
Fabioulous Pizza thank you
Why is my pizza dough shrinking?
Do you mean it shrinks when you stretch the base?
@@FabioulousPizza yes I do :-)
Brilliant. And your dough shrinks when you stretch it?
@@FabioulousPizza It almost shrinks back to the original size of the flattened dough ball
Ok, so you will like this video: 😀 ruclips.net/video/YcfmJmYeMEk/видео.html
Ciao Fabio, my pizza dough smells very fermented after I had left it out in a humid environment overnight - should I add more salt to cut down on the yeastyness? Will it cook out?
Ciao Matt! I reckon it smells like alcohol? If that's the case, it might be overfermented. I would bake it anyway, but expect a more sour/acidic taste!
Let me know what happens 😀
i'd recommend using less yeast instead of adding more salt. some traditional Neapolitan pizza recipes i've seen use only 0.2% yeast (2grams of yeast for 1 kg of flour), and the dough is left at room temperature for 24 hours without proofing like crazy
@@ohvnaq Bravo! We look for a certain balance between all the details. Yeast-temperature correlation is always paramount 💪🏻
@@ohvnaq this is a really good advice. I'm having troubles with over fermenting my doughs from bulk fermentation because I forgot to check it timely or other reasons. I would try that later.
How long did you knead the dough for?
It usually takes me around 15 minutes, start to finish 😀
Super duper helpful grazie ragazzo
I'm glad you found it helpful! Grazie for watching the video 👍🏻
Please can you make a homemade pizza
Will do!
❤❤❤
But what exactly is the problem of adding a tiny bit of extra flour?
None, but a tiny bit won't fix the problem. So we tend to add another tiny bit, then another, etc...until the recipe changes as well as the final result!
and....72 hours later....dough is ready for the next step
That's up to you! 🙂