How To Prevent Pizza Dough From Sticking?

There are a few things that can be done to reduce the possibility of the dough sticking to the peel. First, let’s make sure we’re using the correct peel. Pizza peels come in two styles: metal and wood/composite. The wood/composite peel is the correct peel to use as a prep peel. The metal peel should be relegated to the oven as an oven peel only.

How do you keep pizza dough from sticking?

The easiest way to fix a sticky pizza dough is to slowly and gently knead more flour into the dough. You should do this in small increments to ensure you do not add too much and cause the dough to become dry. Keep adding more flour until the dough turns less sticky and becomes a firm, smooth texture.

Why is my pizza dough sticking to the pan?

If you add too many toppings, it will slow down the cooking process. It can lead to undercooked or overcooked pizza. The former will cause the pizza to stick on the tray. Additionally, make sure to get rid of any holes in your pizza dough.

How do you keep pizza from sticking to the pizza stone?

Avoid lifting or handling the stone when it is hot. To prevent the dough from sticking then it may be better to use fine polenta, cornmeal or semolina rather than flour. These are slightly coarser than flour so won’t turn into a gluey paste as quickly if they come into contact with water.

Should pizza dough be sticky or dry?

The ingredients in pizza dough are what makes it sticky. Obviously, you need it to be sticky enough to hold together, but not so sticky that it clings to anything near it. Pizza dough is made using flour, yeast, sugar, salt, warm water, and oil.

Can you put parchment paper on a pizza stone?

You should not use parchment paper on a pizza stone because most types of parchment can’t handle the heat. To get crispy pizza on a pizza stone, you need the oven to be as hot as possible. That means the oven will be 450 – 500°F (230 – 260 °C) or more, while parchment paper usually can’t handle more than 430°F (220°C).

What temperature do you cook pizza on a pizza stone?

Making Your Perfect Pizza

Preheat your oven to 500 degrees, and place the pizza stone inside as soon as you turn on the oven. As the oven heats up, the stone will also heat and become ready for baking.

Should I put flour on pizza stone?

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven. During this time, sprinkle flour or very fine couscous over your work surface.

How do I get more air in my pizza dough?

To get those hollow bubbles you’re looking for, make sure you’re not pressing all of the air out of the dough as you roll it out. Never use a rolling pin, which will flatten all those pockets; instead, use your hands and fingertips to stretch and gently press the dough into a round.

How do you make pizza dough not sticky without flour?

Always make sure you are using warm water when making pizza dough. It will help keep the gluten protein intact to prevent stickiness. Warm water will also activate and hydrate the yeast. When yeast is hydrated properly, it releases glutens that hold the ingredients together.

How do you fix kneaded pizza dough?

Pizza Dough Tears When Stretching: How To Fix It

  1. Knead your dough for longer to build up more gluten elasticity.
  2. Rest the dough for longer to allow the tight gluten to relax slightly.
  3. Stretch the dough evenly to avoid thinner parts.
  4. Use a flour higher in protein for more gluten.

How do you keep pizza from sticking to the screen?

Often pizza won’t stick too well on the screen, but a light coating of olive oil (I use olive oil spray) will make sure it doesn’t stick. And, just to be on the gourmet side of things, I like to sprinkle a bit of cornmeal on olive oil – makes me look like I really know what I’m doing!

Why Is My Pizza Dough Sticky? (And How To Fix It)

The dough for pizza is fairly similar to the dough for bread.Flour, yeast, oil, water, and salt are combined to make the fundamental ingredients for both.One of the most significant differences between bread and pizza dough is that pizza dough is made with a larger proportion of protein flour.This results in a dough that is chewier and more elastic.Anyone who has ever worked with pizza dough knows that it can get sticky and difficult to control at times.

We’ll look into what’s causing the stickiness, as well as some recommendations for dealing with sticky dough in the future.We’ve also included several fast and simple remedies for sticky dough in this section.

What is the history of pizza?

Flatbreads were popular among the ancient Romans and Greeks, who baked them and then covered them with spices and olive oil to serve as a snack.This type of bread is now known as focaccia bread.In some ways, this might be considered a very early form of pizza, given that they are both topped bread products with various toppings.The term pizza was first recorded in a Latin text during the Byzantine period, approximately 997 AD.This is usually considered to be the first written mention of the term ″pizza″ in any language.

The paper, which was penned in the Italian town of Gaeta, is over 1,022 years old and dates back to the year 1022.As a kind of yearly tribute from the son of a feudal lord, the local bishop is promised 12 pizzas, which are delivered to him.In the nineteenth century, there were a large number of Italian street vendors selling food.A flatbread with a variety of toppings was a popular street snack.It’s possible to describe this as a really rustic style of pizza once more.An Italian baker named Raffaele Esposito is credited with creating the first pizza pie that was similar to what we know today as pizza.

During the visit of the Italian King Umberto I and his wife, Queen Margherita, to Naples in 1889, it is commonly believed that something like this occurred.They came here and asked Esposito to make them a pizza, which he dutifully did.The tomato, basil, and mozzarella cheese were strewn on the surface of the pizza.The term ″margherita″ has remained in use for this particular pizza till this day.

  • It is thought that the idea and recipe for pizza were brought to the United Kingdom, France, Spain, and the United States by Italian immigrants who were traveling across Europe.
  • When soldiers returned to the United States from the European trenches during World War II, the popularity of pizza began to soar.
  • In 1905, a guy by the name of Gennaro Lombardi established the world’s first pizzeria in the United States of America.
  • The pizza was located at 53 13 Spring Street in New York City’s Chelsea neighborhood.
  • The restaurant is still in operation today, and all of the pizzas are being cooked in the original oven!
  • They’ve relocated to 32 Spring Street and created a second shop at 290 Eighth Avenue to accommodate the growth.

What causes sticky pizza dough?

It is almost often the case that sticky pizza dough is produced by a dough that has had too much liquid added and has become excessively hydrated.Others choose to utilize a greater hydration percentage for their pizza dough because they feel it will result in a light crust on their pizza.As a result, many individuals attempt to raise the moisture content of their dough above 60% as a result of this realization.The problem with this is that it can make your dough extremely sticky, making it difficult to work with and shape.It is quite difficult to roll out a sticky dough thin enough to serve as a suitable basis.

You can wind up with a very doughy and cloying pizza if you make the base of the pizza too thick with the dough.A sticky dough may necessitate the use of a substantial amount of flour in order to roll out properly.This might result in a thick crust of flour forming on the outside of the baked goods.It is quite easy for flour to burn, therefore if you use too much when rolling out your dough, it will burn.

What is a good hydration level?

Dough hydration is defined as the ratio of the volume of water contained in the dough to the volume of flour in the dough.In other words, a dough that is 60 percent hydrated and has 100 grams of flour will include roughly 60 grams of water.This will vary depending on the sort of flour that you are preparing using.The most often used flour varieties are strong white bread flour and 00 flour, which are both made from wheat.We recommend that you use a hydration percentage of between 56 and 58 percent when baking with 00 flour.

To make robust white bread flour, we recommend a slightly higher ratio of 58 to 60% of the total flour weight.Higher moisture levels in pizza dough might result in a difference in the texture of the crust.Crusts that are lighter and crispier in texture are often created when the moisture level is between 65 and 70%.This will result in a dough that is more sticky.Because of the added moisture, the oven will produce more steam, which will result in greater air pockets in the crust, which will make the crust lighter in weight.If you have produced pizza dough a number of times successfully, you may experiment with the moisture levels a little more.

If you make a mistake with the proportions of the components, the outcome might be nasty.If you are a newbie pizza maker, we recommend that you keep to the ratios listed above.

What are the other reasons dough may be sticky?

It’s possible that you’re using the wrong kind of flour.Different types of flour will absorb varying amounts of water from the environment.This is especially noticeable when comparing different brands of the same type of flour manufactured by different companies.While there will always be a little element of trial and error involved when altering change the flour that you are using, this should not discourage you from trying new things.Similarly, the humidity of your baking environment will have an impact on how your flour behaves when it is mixed together to form a dough.

If the air is exceptionally humid, the flour will absorb some of the moisture from the surrounding environment, making the dough stickier in the process.As a result, tinkering with the temperature and humidity of your kitchen might have an impact on the outcome of your pizza dough.As soon as you know your dough is being prepared under humid conditions, limit the amount of water that you add to the dough.We recommend adding the water in little amounts, such as a tablespoon at a time.This will allow you to more properly check the moisture levels of the dough, reducing the chance of over-hydrating it in the process.Adding more water is never a problem; but, removing it is impossible.

The altitude has an effect on the way your pizza dough behaves as well.High elevations cause the yeast to activate more quickly, resulting in a drier finished product.Your pizza dough will be more likely to be moist if you are at a lower altitude (i.e.closer to sea level).

  • Another main reason why pizza dough becomes sticky is due to a lack of kneading during the preparation process.
  • Kneading is responsible for forming the gluten protein strands inside the dough, which gives the dough its shape and stability.
  • This also contributes to the smoothness and elasticity of the dough’s texture.
  • Remember that kneading your dough by hand will take some time, so be patient with yourself!
  • A reasonable rule of thumb is to knead for anywhere between 15 and 30 minutes at a stretch.
  • Dough becomes less sticky as it is worked longer in the kneading process.

Surprisingly, if you do not rehydrate your yeast properly, you may end up with a sticky dough, which is not ideal.It is necessary to rehydrate active dry yeast with warm water in order for it to be properly activated and cause it to bloom.In this case, if you use cold water, the gluten-containing component in the yeast (the glutathione) may be able to seep out of the yeast cells, which is undesirable.As a result, the dough may get sticky as a result of the process.

What is the difference between 00 and strong white flour?

00 flour is also referred to as Italian-style flour in some circles.It is prepared from the toughest wheat available, which contains the highest protein level.Because of its high gluten concentration, it is frequently utilized in the production of pasta.Gluten is a protein contained in most flours that provides the dough its stretch and malleability, and it is responsible for this.Depending on the producer, the protein level of this flour ranges between 11 and 12 percent protein.

00 flour has a very fine texture, which makes it very simple to spread out very thinly without ripping the dough.It is more common for strong bread flour to be manufactured from hard spring wheat.Protein content ranges between 10 and 13 percent in this dish as well.Because of the high gluten content of the flour, it is particularly well suited for use in yeasted recipes.This is due to the fact that gluten aids in the preservation of the bread’s structure while the yeast causes it to expand.If you want a superior rise and chewier texture in your dough, bread flour should be used instead of ordinary flour.

How can you fix sticky pizza dough?

The quickest and most straightforward technique to cure a sticky pizza dough is to gradually and gently incorporate extra flour into the dough.This should be done in modest increments to ensure that you do not over-mix the dough and cause it to become dry.Continue to add additional flour until the dough becomes less sticky and has a solid, smooth texture, at which point stop adding flour.Allowing the dough to rest for 30 minutes before shaping it is recommended.If the dough is still too sticky, place it in a bowl and cover it entirely with a thin coating of flour on both sides, pressing the flour into the dough.

If the dough is sticky as a result of underworking it, simply knead it for a longer period of time.If it starts to become smooth and spongy as you’re doing this, you’ve found the right answer!In the event that your dough is sticky as a result of using cold water, there is no other option except to start from scratch.If the glutathione has leaked out of the dough, there is no way to restore it, and your best bet is to scrape the dough and start over.Adding a combination of flour and cornmeal or flour and semolina to your surface and dough can help to keep the dough from becoming too sticky while you are forming the pizza.This will aid in the absorption of some of the moisture from the dough and the prevention of the dough from sticking to the baking sheet.

If your pizza dough has been sitting in the refrigerator for an extended period of time, it is more likely to get sticky when it is removed and handled.Allowing your refrigerated pizza dough to come to room temperature before handling and shaping it can help to minimize the likelihood of this occurring.

How do you work with sticky dough?

If you plan to prepare a dough with a stickier consistency, you will find it more difficult to work with than if you do not.This does not necessarily imply that it is incorrect, but there are actions you may do to make this process smoother.Kneading a sticky dough is really difficult, but with the help of a dough scraper, it may be made much simpler.This will aid in the removal of the substance from the bowl, work surfaces, and your hands.For those of you who are still having difficulty, we propose that you wet your hands with water.

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This will help to reduce the amount of dough that sticks to your hands and make your life a little simpler.Add a little amount of oil to the mixing bowl if the dough is still sticky after you’ve kneaded it for a few minutes longer.Return the dough to the bowl and let it aside to rest and rise for another 30 minutes.This will ensure that the dough does not become stuck to the bottom of the bowl and become tough to remove.If you neglect to execute this step and the dough becomes caught within the bowl, scrape the inside of the bowl with a dough scraper to quickly release the dough.In order to cook a sticky dough, it is necessary to coat the peel with a generous amount of semolina before laying the dough on top of it.

Because a lot of the peel will fall off when you place the pizza onto the pizza stone, you should only be able to see a thin layer of it below the semolina.Getting the oven and pizza stone to 450 or 500 degrees Fahrenheit before dealing with sticky dough is another good advice when working with sticky dough.This should be completed at least 30 minutes before you plan to cook the pizza in order to let them to heat up properly, evenly, and entirely.It is expected that the crust will be improved as a result of these changes.

  • Allowing the cooked pizza to rest on the hot stone for a minimum of 5 minutes before removing it from the oven to be served is also recommended.

How To Prevent Pizza From Sticking To Tray

We may receive a commission if you make a purchase after clicking on one of the links in this page.Making pizza is a difficult task.To ensure that it turns out precisely, just like with cakes, you must take certain measures.One difficulty that many people who attempt to make pizza encounter is the stickiness.More precisely, the pizza will adhere to the tray, resulting in the loss of the hours of labor you have put in.

If you’re looking for information on how to keep your pizza from sticking to the tray, we’ve done some research and come up with several solutions.There are a few things you can do to keep the pizza from sticking to the baking sheet or pan.The first step is to dust the tray with flour before baking.In the event that you do not like to use flour, you can substitute fine polenta, cornmeal, or semolina.The second step is to make the dough less sticky, as described before.You may adjust the consistency of the dough by adding additional cornmeal and flour.

Use caution when measuring the amount of cornmeal you use since it might burn and smoke in the oven.Of course, there is still a great deal to be discussed.It takes time and practice to bake the perfect pizza crust.Even if you follow all of the necessary measures, the dough may still wind up sticking to the counter.

  • We’ll have to go through more strategies to keep this from happening in the future.
  • Continue reading if you would want to learn about the extra processes involved.

Why Did My Pizza Stick To The Tray?

The first step in keeping our pizzas from adhering to the board is determining why they are clinging in the first instance.The first possible culprit is the dough recipe you’re using to make the dough.Initially, the dough will be really moist since you will be mixing it in a large bowl.The dough, on the other hand, will absorb the water as the process progresses.It should be sticky to the touch while it is in its earliest stage.

It should take around 20 minutes to work with a dough that is not too sticky and requires less kneading.At this point, if the surface is still sticky and damp, you will need to handle the situation before proceeding to the following step.Here is a YouTube video that can assist you in visualizing what the dough should look like: As you can see, the dough does not adhere to the surface excessively.To prevent the tray and hands from sticking together, a small amount of flour is sprinkled on them.But if you do not want to use flour, there are a variety of other options available to you.

How To Fix Sticky Dough

If you want to lessen the amount of stickiness in the dough, you may add flour.However, it is important to use it cautiously.Although the dough may be wet and sticky, you do not want the dough to be dry and tough at the same time.Using a little dusting of flour or a tablespoon as a measuring tool, work your way through the dough until you get the ideal texture.Working with dough does not have to be done with flour if that is not your thing.

Olive oil can be used instead.A sprinkle of olive oil can help prevent a sticky dough without changing the quantities of flour in the recipe.Additionally, it will give the dough a softer texture as it comes out of the oven, resulting in a more pleasant chew when it comes out of the oven.The following YouTube video will provide a visual depiction of how to go about doing so if you need it:

From The Countertop To The Oven

The type of dusting you use, from the countertop to the tray, could make a difference to you.A common component in dough is flour, which is used to keep the dough from adhering to the baking sheet.Consider the possibility of using something that possesses this potential while also incorporating some flavoring.That is accurate, you heard it properly!Some people recommend that you sprinkle the surface where you will be placing the pizza with cornmeal.

Flour or cornmeal are used to give the dough something to stick to while it is rising.Flour, on the other hand, does not have a particular flavor.Cornmeal, on the other hand, fulfills this need!Cornmeal, on the other hand, is an excellent technique to enhance the flavor of a dish.If you want to keep things the same, flour is the way to go.You can’t go wrong with either of these options.

Appropriate Way To Insert The Tray Into The Oven

The way the pizza is placed in the oven is determined by the surface you use.In our instance, the pizza tray, we need to be certain that it is properly inserted into the oven.It will not cook properly if this is not done.If the pizza is not cooked properly, it will most likely adhere to the baking sheet.Different materials necessitate different working conditions.

As you may be aware, preparing pizza on a stone baking board necessitates preheating both the oven and the baking board beforehand.After that, you’d need to put the pizza onto the stone with the use of a pizza peel.When using a pizza pan or tray, these criteria are not the same.You have two options: either warm the pan/tray or spray it with olive oil before putting it in the oven, depending on your preference.If you choose the first option, you will need to dust it with flour to keep it from sticking to the pan.The second method coats the baking tray with a thin layer of oil to prevent the dough from sticking to it.

Remember to preheat the oven in any instance.Instructions: Place the pizza in the oven after the temperature has reached the appropriate level.Cooking pizza in ovens with gentle temperature fluctuations does not turn out good.

Additional Considerations

It is important to note that the dough is not the sole consideration.Another factor that might cause your pizza to cling is the toppings you use.If you pile on too many toppings, the cooking process will be significantly slowed.It might result in either an undercooked or an overdone pizza.The former will cause the pizza to become stuck to the tray while baking.

Additionally, make sure to remove any holes that may have formed in your pizza dough.If there is a hole in the cake, the toppings may be able to fall through.As a result, the pizza will be cooked unevenly after it fails to pass the test.Overall, it will also cause the pizza to adhere to the baking sheet when it is baked.

How Do You Get Pizza Off The Tray?

There are a variety of techniques for removing the pizza from the tray, depending on what you’re using it for.Use a pizza peel to move the pizza from the tray onto the pizza stone when you have finished preparing the pizza on the tray.Make certain to get a wooden peel, since this will reduce the likelihood of sticking.Remember to warm up your metal peel to prevent condensation if you’re working with one.To view this wooden peel on Amazon, please visit this link.

To prevent losing the form of the pizza, attempt to put it in the oven in a single fast motion to avoid it falling apart.Try not to shake it too much since it may adhere to the surface you are working on and distort the overall form of the object.However, not everyone has access to a peeling machine.Another approach of removing the pizza off the tray is to use it as a preventive precaution.Preparing the pizza on parchment paper is referred to as a prophylactic step in this context.It is possible to move the tray to another surface by using it as a peel.

Are Pizza Trays With Holes Better?

You will not go wrong with whatever baking tray that you choose to utilize for your pizza baking.The trays, on the other hand, offer certain benefits.Thinner pizzas are best served on trays with holes in them.It enables the heat to be directed directly onto the pizza base, resulting in a speedier cooking time for the pizza.However, there is a cost associated with this.

To view this pan on Amazon, please click here.Because it cooks more quickly, it is not suitable for thicker pizzas, which would result in them being undercooked.It does, however, provide a crispy basis for thin-crust pizzas, which is ideal.As a result, if you’re planning on producing thin pizza, a tray with holes is an excellent choice.

Do You Grease A Pizza Pan With Holes?

Of fact, if there are so many holes in the pan, is it more difficult to oil it?No, not at all.However, you may need to work over a sink in order to prevent oil from leaking onto your floor.The first method involves spraying the surface with a nonstick cooking spray.This procedure may result in an excessive amount of mess.

As an alternative, a small layer of oil can be applied to the surface by rubbing it in.If it is too time-consuming for you, you may also massage oil into the pan’s surface using a frying brush instead.

Can I Use Parchment Paper On A Pizza Stone?

As you may have noticed above, some people advocate using parchment paper to assist keep things from adhering to the counter.Some people are, nevertheless, nonetheless concerned about the food burning in the oven!Yes, that is a legitimate source of concern.The time it takes to cook the pizza, on the other hand, is the primary source of worry.A potential exists that the parchment paper will burn if the pizza is required to bake for more than 20 minutes according to the instructions.

However, if it can be baked for 20 minutes or less, it will not become brittle enough to for this to occur.If you want to be on the safe side, use a wooden peel to prevent the fruit from clinging to itself.

Final Takeaway

Trying to make pizza is not going to pan out well for you straight immediately.We may, however, get a step closer to making a cuisine that everyone will enjoy by mastering certain cooking skills.We hope you were able to find the information you were looking for.Do you have any additional worries or concerns before you leave?How fast should you knead the dough?

Please refer to this page for information on the proper kneading speed for your KitchenAid.Do you want to know how long it takes to knead bread?In addition, we have information in that field.More information on how to knead bread may be found in our previous blog article here.Until we meet again!

Full question

My pizza stone is just a few months old, and my pizza bases are always adhering to it when baking in the oven. The oil (which the stone just absorbs) and flour have both failed to prevent the base from sticking. However, the scrapings off the stone are always quite delectable even when they’re not perfectly smooth. Do you have any suggestions?

Our answer

We’re going to presume that you’re experiencing trouble with homemade pizzas created with fresh dough.Because store-bought pizza bases are normally partially cooked before the toppings are applied, store-bought pizzas are unlikely to stick.First and foremost, make certain that your pizza stone has been sufficiently warmed.Place the stone in a cold oven and turn on the oven, allowing the stone to heat up along with the oven as it heats up in total.The danger of cracking a pizza stone while using a cold pizza stone in a hot oven is increased when the stone is exposed to a quick shift in temperature.

You will need to let the stone to heat up completely, which may take a little longer than it does for the oven to reach the proper temperature of 350 degrees.Most pizza stones will require at least 30 minutes to heat up before they are ready to use.Also, exercise extreme caution when handling the warmed stone, since it will be extremely hot and even oven gloves may not be sufficient protection.When the stone is heated, it is best not to lift or handle it.Instead of flour, it may be preferable to use fine polenta, cornmeal, or semolina to avoid the dough from sticking together during baking.Because they are somewhat coarser in texture than flour, they will not develop into a sticky paste as rapidly if they come into touch with water as quickly.

Additionally, you will need to slide your pizza off of a ″peel″ (a flat shovel-like implement) or a flat baking sheet onto the preheated stone, and if you generously coat the peel with one of these before you put the pizza on it, they can act as tiny rollers, assisting the pizza to slide onto the stone more easily.Typically, a light dusting of polenta on the peel is sufficient, as part of the polenta will adhere to the base of the pizza and prevent it from sticking.However, you might gently spread a little polenta on the hot stone before sliding the pizza onto it.If your pizza is still sticking to the stone, you may try shaping it on a sheet of baking parchment and sliding the pizza and paper onto the stone, however the crust may not be as as crisp as you would want.

  • Don’t overcrowd your pizza with toppings since this will result in more moisture being produced, which will prevent the crust from crisping and increase the likelihood of the pizza sticking to the pan.
  • In addition, if you want to use vegetables, it may be a good idea to pre-cook vegetables with a high water content (or slice them extremely thinly) in order to avoid too much liquid from seeping into the pizza foundation during baking.
  • It is not necessary to oil the pizza stone, but if you do, it will not be damaged.
  • Only fresh water should be used to clean the stone.
  • Don’t use detergent since the stone will absorb it and provide a soapy flavor to your future pizza creations.

What to Do with Pizza Dough That Is Too Sticky

It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.Aside from that, I earn money as an Amazon Associate when people make eligible purchases.If you are new to the art of making pizza dough, you may discover that your dough is too sticky to work with at first.When this occurs, you may notice that your pizza dough adheres to everything, including your hands, the pan, and even the counter top during baking.

Fortunately, there are several approaches that may be used to resolve the issue and eliminate the stickiness.

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What Makes Pizza Dough Sticky?

  • The components in pizza dough are responsible for its stickiness. As a general rule, you want something that is sticky enough to hold itself together, but not so sticky that it clings to anything in its vicinity. The ingredients for pizza dough include flour, yeast, sugar, salt, warm water, and olive oil. The dough is made by first mixing all of the ingredients together and then kneading it. This is the process that causes the dough to become sticky. Glutens are found in both flour and yeast, and it is the interaction of the glutens that gives the dough its elastic and smooth texture. That which causes the dough to be sticky is the result of this procedure. If you make the mistake of over-kneading your dough, follow the instructions in this article on how to correct over-kneaded dough. A sticky pizza dough can be caused by a variety of factors, the most prevalent of which are as follows: Excessive water consumption: The dough will get moist and tacky if you use too much water (or any other wet components) in your pizza dough.
  • There isn’t enough mixing: If you don’t mix the dough for a long enough period of time or well enough, it will get gummy and sticky.
  • Using cold water to make the dough is a good idea: Cold water can cause the gluten in the yeast to seep out, resulting in the yeast becoming sticky.

How to Fix Sticky Dough

It is necessary to experiment with several approaches in order to fix your dough and remove its stickiness depending on the cause for its stickiness.The first step is to incorporate the flour.The majority of the time, the pizza dough is sticky because there is too much water and not enough flour in the recipe, Adding flour will help to reduce the stickiness of the sauce.It is best to proceed gently and add a small amount of flour at a time.Each time you add a small amount of dough, knead it completely, and continue the procedure until the dough is no longer adhering to your hands or the surface you’re working on.

If you have used an excessive amount of water, this should correct the situation.It is necessary to return the dough to the mixing bowl and continue mixing it if it has not been stirred for an adequate amount of time or thoroughly enough.When it is finished, it will be smooth, springy, and spongy to the touch, and it will no longer be sticky to the touch.Finally, if you used cold water, you may have to start over from the beginning.Every pizza dough recipe will call for warm water, which is extremely crucial since warm water is required to fully hydrate the yeast in order for the dough to rise correctly.Yeast, when adequately hydrated, will produce glutens, and glutens are responsible for the formation of the bonds that keep all of the components together.

Cold water can actually cause the gluten to seep out of the dough, making the dough mushy and sticky as a result of the leakage.Making pizza dough from scratch requires the use of warm water, which must be used at all times.

Environmental Factors That You Need to Consider

In terms of the stickiness of your pizza dough, factors such as the climate and weather, as well as the altitude at which you are baking, may all play a difference.Unless you take the humidity and other environmental conditions into consideration, you can follow the recipe perfectly and still end up with pizza dough that is extremely sticky.Those who are concerned about the effects of humidity can read my advice for baking in high humidity.If there is a lot of humidity in the air while you are attempting to produce pizza dough, the dough may absorb a significant amount of additional moisture.This implies that your dough will get sticky as a result of this.

Using less water than the recipe specifies while creating pizza dough in humid conditions is critical.In order to achieve the desired consistency for your pizza dough, you can always add a few tablespoons of it at a time.An other thing to consider while preparing your pizza dough is the altitude at which you live.At higher elevations, the dough tends to be drier, and the yeast is active more quickly, leading the dough to rise too rapidly.Alternatively, when baking at lower elevations, particularly those close to sea level, the dough may be wetter to begin with than when baking at higher elevations.The remedy is to set aside a portion of the water as you are preparing your bread dough.

Then, adding the remainder of the water in little amounts, such as a few teaspoons at a time, knead it until it is smooth and the yeast has begun to activate.If you take your time and work carefully, you should be able to get the desired consistency without the dough becoming sticky.

How to Prevent Pizza Dough from Becoming Too Sticky

  1. The most effective method of dealing with sticky pizza dough is to prevent making it sticky in the first place..
  2. Ensure that you follow the instructions exactly and that you use warm water while you are preparing your dough (not cold water).
  3. In addition, you should begin by using just around 60% of the water specified in the recipe in the beginning.
  4. Make sure to flour your hands as well as the area on which you will be working to avoid the dough from becoming sticky while you are kneading it.
  5. Take note that if you add too much flour to the recipe, the consistency of the dough may alter to the point where the pizza dough will not come out nicely.
  6. In your kneading, make an effort to maintain the dough’s outside surface intact while keeping its inner surface unbroken.
  • Instead of folding and breaking the dough, roll it, squash it, and stretch it to get the desired results.
  • The way you knead the dough might have an affect on how it turns out, so following these instructions will be beneficial.
  • You may also apply a small amount of oil on the surface of the dough as you roll it out.
  • Important to remember is that the dough will stay together better and create more structure as you proceed through the initial kneading step.
  • You may then put in the remaining water until the pizza dough is ready to be baked after it has been prepared in this manner.
  • Having created the ideal pizza dough, learn how to properly preserve it for future use.

Why You Should Never use Parchment Paper on a Pizza Stone

  1. Although I’ve seen a lot of people put parchment paper on their pizza stone to keep the pizza from sticking, I believe this is both unsafe and will not produce a good-tasting pizza.
  2. It is not recommended to put parchment paper on a pizza stone since most varieties of parchment paper are not heat resistant.
  3. In order to achieve crispy pizza on a pizza stone, the oven must be set to the highest temperature possible.
  4. That implies the oven will be heated to 450 – 500 degrees Fahrenheit (230 – 260 degrees Celsius) or higher, but parchment paper is often only capable of withstanding temperatures of 430 degrees Fahrenheit (220 degrees Celsius).
  5. As a result, the parchment paper will burn when it comes into contact with the pizza stone.

How I Almost Burnt Down My House Using Parchment Paper on a Pizza Stone

  1. Several years ago, I was just starting serious about pizza when something like this happened.
  2. After reading a lot about pizza stones and how they may improve my pizza by replicating a pizza oven, I decided to try them out for myself.
  3. As a result, I went ahead and purchased one.
  4. It wasn’t anything special; it was simply a cheap ceramic pizza stone that can be found in most kitchen supply shops.
  5. According to what I’d read, the stone needed to be as hot as possible in order to get the greatest potential results.
  6. As a result, the stone should be pre-heated in the oven at the maximum temperature possible..
  • So that’s what I did.
  • It’s blazing hot.
  • Then the first problem arose: how was I going to get the pizza into the incredibly hot oven without burning myself?
  • For the first time, I used parchment paper to spread out and top the pizza, like I normally did while baking pizza on a sheet pan.
  • The pizza, on the other hand, appeared to be adhered to the paper.
  • I then had the brilliant idea of placing the entire thing, including the parchment paper, on the pizza stone.

It had to be fine, didn’t you think?That wasn’t the case…I left the kitchen for a few minutes, and when I returned, the stench of burnt food greeted me.I instantly examined the oven and discovered that it was suffocating under a cloud of smoke.As a result, I switched it off and opened it to be greeted with a cloud of smoke.

  1. The next thing that occurred was the sounding of the fire alarm.
  2. After 5 long minutes of opening all of the doors and windows in the house in an attempt to clear the smoke, I was finally able to examine my pizza in its entirety.
  3. The parchment paper was a deep, dark shade of black.

It had deteriorated into ash…The pizza, on the other hand, had not even reached the desired temperature.As a result, I had to order pizza for dinner that night…But, at the very least, I discovered (the hard way) that parchment paper should never be used on a pizza stone!

Why People use Parchment Paper on a Pizza Stone

  1. When baking pizza on pizza stones, I’ve seen a lot of people use parchment paper, which I think is a great idea.
  2. I’m going to be completely honest with you.
  3. However, I’ve realized that there are better methods to prepare pizza than the traditional one.
  4. When it comes to utilizing a pizza stone, the two things that people have the most difficulty with are transferring the pizza into and out of the oven and the fact that the pie is adhering to the pizza stone.
  5. Using parchment paper to remedy each of these problems is a simple solution.

Why You Shouldn’t use Parchment Paper on a Pizza Stone

The primary reason for not using parchment paper on a pizza stone is that it is not capable of withstanding extremely high temperatures. But why is this an issue in the first place? Isn’t it possible to just reduce the temperature? In order to comprehend this, we must first discuss how to properly operate a pizza stone.

Baking Pizza on a Hot Pizza Stone

Using parchment paper on a pizza stone is not recommended for a variety of reasons, the most important of which being that it cannot withstand extremely high temperatures. Then, why is this an issue in the first place? You could just turn down the heat, couldn’t you. It is necessary to discuss how to utilize a pizza stone in order to fully grasp this concept:

It Should Be Hot!

  1. Pizza ovens are significantly hotter than a standard convection oven in the house.
  2. A professional pizza oven may achieve temperatures of up to 800°F (425°C), while a wood-fired Neapolitan pizza oven can reach temperatures of up to 900°F (485°C) or even higher.
  3. The question is: why would you want to bake something in such a hot oven?
  4. The solution is simple: this is how you achieve the ideal uniformity for your pizza.
  5. When cooked at a high temperature, the crust becomes crunchy on the exterior while remaining soft and delicious on the inside.
  6. In addition, the cheese will melt smoothly and not burn.
  • You will have much more difficulty getting a crispy crust without making the crust dry if you bake at a lower temperature for longer periods of time.
  • If you leave the pizza out for an extended period of time to get a crispy crust, the cheese and other toppings may also burn.

The Floor

  1. The second difference between pizza ovens and home convection ovens is that the floor of the pizza oven is substantially hotter, which results in the pizza being crispier as a result.
  2. A baking sheet is most likely what you’ll be using to bake your pizza if you don’t have access to a pizza stone.
  3. If you bake pizza on a baking sheet, the difficulty is that the pizza is cold when it goes into the oven, and even after it reaches temperature, it doesn’t transfer heat very effectively.
  4. Putting the baking sheet with the pizza on it in the oven will take some time for the sheet to heat up sufficiently so that the pizza can be baked on it effectively.
  5. A longer baking time is required to get a crispy crust on the pizza.
  6. Aside from being extremely thin, baking sheets are frequently constructed of aluminum, which performs a poor job of maintaining heat retention.
  • The pizza stone differs from other baking sheets in that it maintains heat considerably better and may get extremely hot.
  • This will assist in baking the bottom of the pizza, resulting in a crispier outcome.
  • So, in order to achieve crispy pizza, you must use a very hot oven.
  • Ideally, as hot as your oven is capable of producing.
  • In addition, you must allow the stone to heat for at least 45 minutes to an hour in order for it to achieve temperature.
  • Using a pizza stone is similar to cooking in a cast-iron pan in terms of results.

It will take some time to heat up, but once it has reached temperature, it will hold the heat and bake the pizza uniformly.

At What Temperature Can You Use Parchment Paper?

  1. Some forms of parchment may withstand temperatures as high as 450°F (230°C), although the majority of parchment cannot withstand temperatures higher than 430°F (220°C).
  2. Given that you want to bake your pizza as hot as possible in order to replicate a traditional pizza oven, you will almost certainly exceed these temperatures.
  3. A pizza stone should never be covered with parchment paper because it will burn.

What Will Happen If You Use Parchment Paper in a Too Hot Oven?

Cooking parchment paper at a higher temperature than the manufacturer’s instructions will result in the paper being burned. It has the potential to catch fire, but in my experience, it usually burns down to black ashes.

Using Parchment Paper on The Pizza Stone Will Not Make Crispy Pizza!

  1. Another reason you shouldn’t use parchment on a pizza stone is that it will result in a less crispy pizza than regular parchment.
  2. Using parchment paper to bake pizza negates the purpose of using a pizza stone in the first place, doesn’t it?
  3. Why?
  4. Because the paper produced an impenetrable barrier between your pizza and the stone, which will both reduce the baking impact of the stone and retain moisture, which will prevent your pizza from crisping.
  5. In addition to that, you must reduce the temperature of your oven in order to avoid the parchment from becoming burned.
  6. Something that will make the pizza even less crispy will be used to produce this pizza.

How Do You Keep Pizza From Sticking to a Pizza Stone?

Was there anything we could do if we weren’t using parchment paper to keep the pizza from sticking to the pizza stone? The key is to cook the pizza at a high temperature while without using too thin dough or piling on too many toppings.

Use High Enough Heat

  1. The most frequently encountered issue is that the stone is not sufficiently heated.
  2. With a heated pizza stone, the pizza will not cling to the pan, it will crisp up, and it will be simple to remove from the pan after it has finished baking.
  3. You should lay the pizza stone in the oven before turning on the oven to ensure that it becomes hot enough and to prevent it from splitting during the baking (read more about how to avoid cracking your pizza stone here).
  4. After that, pre-heat the pizza stone in the oven for 45 minutes to an hour at the highest temperature setting possible before attempting to bake the pizza.
  5. Allow the pizza to cook without attempting to move it.
  6. Give it the time it need; depending on how hot the oven gets, it will take anything from 5-8 minutes to bake a thin-crust pizza in a conventional oven.
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Don’t use Too Thin Pizza Crust

When making Neapolitan pizza, you want the pizza to be thin, but not too thin, so that it can be cut easily. If the dough is overly thin, it is simple to see through it and put holes in it. As a result, it is simpler for moisture from the sauce to be absorbed by the dough, which prevents the dough from becoming crunchy.

Don’t Use Too Much Toppings

  1. It is possible for the pizza to become soggy if you pile on too much sauce, cheese, and toppings.
  2. For the simple reason that the greater the amount of liquids you put to the pizza, the longer it will take to bake.
  3. The dough will not become crispy until a sufficient amount of moisture has been evaporated.
  4. As a result, if you use too much cheese, the pizza may not get crispy and may adhere to the pizza stone while baking.
  5. Both sauces and cheese (particularly mozzarella cheese!) contain a significant amount of water.
  6. Even while the quantity of moisture contained in various toppings will vary, veggies tend to hold the greatest amount of moisture.
  • As a rule of thumb, when it comes to topping a pizza, less is more!

How to Transfer Your Pizza Without Parchment Paper

Everything else is in place except for figuring out how to get the pizza in and out of the oven successfully.

Using a Pizza Peel

If you don’t already have a pizza peel, I strongly advise you to purchase one. It will make transferring the pizza into and out of the oven a lot less difficult in the future.

Transfer Pizza Into the Oven

  1. I recommend using a wooden pizza peel to move the pizza from the baking sheet to the oven.
  2. Pizza peels tend to attach to wooden pizza peels less than they do to other types of pizza peels.
  3. In order to make the pizza slide more easily, you may optionally sprinkle a little flour on either the pizza peel or the bottom of the pizza.
  4. I frequently use semolina flour for this since it is coarser than regular flour and allows the pizza to slide more readily.
  5. In addition, I recommend building the pizza on the tabletop and then moving it over to the pizza peel to finish cooking.
  6. Putting the pizza together on the peel is quite usual, but the longer you keep it there, the greater chance there is that the pizza will hold together.
  • If you’re assembling the pizza on the tabletop and it becomes stuck, it’s a simple matter of reassembling it.
  • Using a spatula or a dough scraper, you may loosen the dough and include some additional flour.
  • However, if you discover that the pizza is stuck to the pizza peel after half of the pizza has been baked on the pizza stone in a very hot oven, there isn’t much you can do to prevent it from happening.
  • Create the pizza on your countertop, then move it to a pizza peel and finish baking it in the oven.
  • Many of the same issues that occur when pizza is stuck to a pizza stone occur when pizza is served on a pizza peel.
  • If the dough is too thin and rips, the dough will adhere to the surface of the pan.

Furthermore, if the pizza is overly thick and heavy, it is difficult to transfer it from the pizza peel to the oven.

Transfer Pizza Out From the Oven

  1. Finally, when the pizza is finished, just slide the pizza peel beneath the pizza and remove it from the oven.
  2. This should not be an issue if you have cooked the pizza for an enough amount of time and on a sufficiently hot pizza stone!
  3. A thin metal pizza peel is much easier to use than a traditional wooden pizza peel in this situation.
  4. Alternatively, if you do not have a pizza peel, you may move the pizza to an upside-down baking sheet; but, if you are serious about your pizza baking, I recommend making the investment in a true pizza peel.
  5. Please read the following article to understand more about pizza peels, as well as how to choose the ideal peel for your needs: Pizza Peel: Everything You Need To Know.

What About Pizza Steels?

Almost everything that has been addressed in this essay is applicable to pizza stones as well. Unlike pizza stones, pizza steels transfer heat even better than pizza stones, allowing them to be used in place of pizza stones. If you’d like to learn more about the differences between pizza steels and pizza stones, please visit this page.

Conclution

  1. The fact that individuals use parchment on their pizza stone in order to prevent the exact goal of the pizza stone is a conundrum in and of itself.
  2. To use parchment on a pizza stone, the stone and oven must be at a temperature that will allow for crisp pizza to be produced.
  3. Nevertheless, if you make certain that both your oven and your pizza stone are extremely hot, the pizza will not adhere to the stone.
  4. In addition, using a pizza peel, you may quickly transfer the pizza into and out of the oven.
  5. Add more flour to the dough to prevent it from sticking, and just move the pizza about on the peel rather than let it to sit for an extended period of time.

How To Use A Pizza Stone – Cleaning Tips & More

  1. A contradiction exists in that individuals put parchment paper on their pizza stone in order to avoid the very objective of using parchment paper.
  2. It is not possible to produce crispy pizza using paper on a pizza stone since the stone and oven are not hot enough.
  3. As long as both the oven and the pizza stone are hot, however, the pizza will not adhere to the stone while baking.
  4. Using a pizza peel, you can also transfer the pizza effortlessly in and out of the oven.
  5. Add a little flour to the dough to prevent it from sticking, and just move the pizza about on the peel rather than let it to sit for an extended period of time.

What Is a Pizza Stone?

  1. It is a flat slab of ceramic or stone that you lay directly on the rack of your oven before baking your pizza on it.
  2. A baking stone is a type of culinary utensil that is part of a larger category known as baking stones.
  3. Baking stones are meant to transmit heat to the bottom of whatever is being cooked on them, allowing for a slower and more equal baking process.
  4. Pizza stones are available in a variety of shapes, sizes, and thicknesses.
  5. A thicker pizza stone will typically perform better than a thinner one, but the larger, thicker stones will also be more expensive in the long run.
  6. The price of your stone is also determined by the type of material from which it is crafted.
  • By placing a pizza stone on the rack of your oven, it absorbs the heat generated within the oven and transfers it to the uncooked pizza dough that is placed on top of it.
  • Some people assume that pizza stones retain excess moisture during the cooking process; however, when the dough heats up, the natural process of evaporation causes the moisture to evaporate completely, resulting in a crispy crust.
  • However, the porous aspect of a pizza stone does have a function, and that is to help in the evaporation process or allow moisture to exit more quickly from the pizza stone.
  • A metal pizza pan may trap the steam that is trying to escape from the dough, resulting in a soggy crust at the end of the process.
  • The heat that is transferred from the stone to the dough, on the other hand, is what actually makes a pizza stone function so effectively.

Making Your Perfect Pizza

  1. Preparing your pizza stone is the first step in creating a delicious pizza pie from scratch.
  2. Preheat your oven to 500 degrees and set the pizza stone in the oven as soon as it is turned on to prevent the stone from burning.
  3. During the heating process of the oven, the stone will also heat up and become ready for baking.
  4. Take your favorite dough and roll it out to a size that is just a little bit smaller than the size of your stone.
  5. Place the sauce and toppings on top of the dough, and then gently place the uncooked pizza onto the baking stone to finish cooking.
  6. In order to ensure your safety, you may want to consider purchasing a wooden pizza paddle.
  • This equipment is ideal for sliding pizza on and off the pizza stone.
  • The baking time for your pizza may vary depending on the thickness of the crust; nevertheless, keep an eye on it while it is in the oven and remove it when the crust begins to become golden brown and the cheese is melted and lightly browned, around 15 minutes.
  • Using your handy paddle, you can easily take the pizza from the oven while avoiding burns on your hands.
  • The oven should be turned off, and the stone should be allowed to cool before taking it off the rack.

How To Care For a Pizza Stone

  1. The maker of each stone will have their own advice for how to care for it, but in general, you should keep the stone dry and store it in a location that is not vulnerable to sudden temperature fluctuations.
  2. Thermal shock can occur in the substance of a stone, which happens when the stone rapidly changes temperature from one temperature to another temperature.
  3. This temperature difference has the potential to create cracking in the stone.
  4. This is why it is critical to lay your stone in a cold oven rather than a hot oven that has already been warmed, to avoid the risk of thermal shock.
  5. Unless the manufacturer specifies differently, you should avoid seasoning your pizza stone.
  6. It is possible that the cloth will absorb oil and other spices, resulting in smoke or disagreeable aromas every time a pie is baked.
  • Many pizza stone owners leave their stones in the oven all of the time, even when they are not in use to keep them warm.
  • If you do this, you can assure that it never encounters sudden temperature swings.
  • Another advantage of leaving your stone in the oven is that it helps to equalize the heat throughout the oven, minimizing hot spots that can cause your food to cook too quickly while baking.
  • If you do opt to keep your pizza stone in the oven all of the time, keep in mind that it will increase the amount of time it takes to warm the oven significantly.
  • It is recommended that you avoid immersing your pizza stone in water.
  • It is possible that the soap used to clean it will be absorbed by the porous material, resulting in the flavor of your next pie being tainted.

Instead, after each usage, just wipe the crumbs off the stone.In the event that you have burned-on or crusty patches on your pizza after baking it, you may clean them with food-safe cleaning solutions such as a teaspoon of baking soda diluted in a little amount of warm water.Remove any debris from the stone with a dry or moist cloth, and allow the stone to dry for at least a few hours before using it again.

Tips To Make the Most of a Pizza Stone

  1. A pizza stone is excellent for creating tasty pizza, but it can be used for a variety of other things as well.
  2. You may experiment with various delectable dishes on your stone to get the most out of this culinary necessity.
  3. When roasting fresh vegetables in the oven, lay them on top of your stone rather than on a baking sheet to save time.
  4. You may still season them with your preferred seasonings and cover them in oil to give them a delicious taste.
  5. Make care to toss them every few minutes as they cook.
  6. Have you ever indulged in a massive cookie?
  • You can make your own drool-worthy delicacy on a baking stone by scooping uncooked cookie dough onto a greased stone and baking it there.
  • Bake it at the temperature specified in the recipe, pressing it down to make it even and level as possible.
  • It is possible that you may need to bake the large cookie for a few minutes longer.
  • A pizza stone is also useful for reheating frozen items since it helps to absorb any ice crystals that may have developed within the freezer during the freezing process.
  • This is the one occasion when you should not preheat the stone before cooking frozen meals, because placing cold food on a hot stone might cause harm to your favorite foods.
  • Utilize the advantages of cooking on a pizza stone by preparing an outstanding pie for supper today.

You’re not in the mood to cook today?Keep your stone in the oven and place an order for your favorite pizza from Pequod’s.

How to get the best results from your Pizza Stone

Cooking your own pizzas on our Pizza Stone is a simple and convenient method. If you follow our recommendations, you will be able to create pizzas with a wonderfully golden and delectably crunchy crust.

Preparation and cooking

  • Pre-heating your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes will yield the best results and the crispiest crust possible. If you don’t want to flour the pizza stone (because the flour can burn), place it on the lowest shelf of the oven. During this period, sprinkle flour or very fine couscous on your work area to keep it from becoming sticky. The couscous will make it easier to remove your pizza once it has been cooked. Roll out the dough, arrange your toppings on your pizza, and bake it directly on your Pizza Stone in the oven, using a pizza peel. Cook for 10-12 minutes at 240°C/475°F/Gas Mark 9 for 10-12 minutes. The higher the temperature you set the oven at, the thinner the dough should be: up to 250°C / 480°F / Gas Mark 9 for very thin dough is recommended. You may also use it to make thin-crust tarts, canapés, and other baked goods. Oven, microwave, dishwasher safe
  • on the grill
  • on the stovetop

Instruction for use

  1. Remove all of the labels from the product before using it for the first time, if required, with a mild detergent, and then thoroughly clean it before using it.
  2. Always avoid placing your pizza stone directly on a heat source (gas, electric etc.).
  3. But you may cook it on the barbecue grill, which distributes heat uniformly throughout the whole surface of the dish, if you want to be fancy.
  4. Make sure to keep the lid closed on the grill while it is cooking for the best results.
  5. Because the coating on your Pizza Stone is extremely durable, you may cut right onto the surface of the stone.
  6. You should avoid placing it in direct touch with anything cold when you take it out of the oven, such as cold water or a cool surface, because it will be incredibly hot when you do.
  • Place it on a flat, non-reflective surface, such as a wooden board or a piece of fabric.
  • If you notice that some residue will not come off after washing it, soak it in hot water and white vinegar for a few minutes before putting it into the dishwasher.

Guarantee

Whenever a product is used under typical household conditions and in accordance with the care and use instructions, it is covered by our guarantee against any manufacture or quality flaws. Thermal and mechanical shocks are not covered under this policy (if dropped or knocked). ″Specialised tools″ is the name of our collection.

4 Reasons Why Your Pizza Dough Is So Sticky (Fix Methods)

  1. You have followed your pizza recipe to the letter, mixing all of the ingredients in the proper quantities, but when you begin working with the dough, you discover that it is far too sticky to deal with.
  2. When you look at your pizza dough, the first thing that springs to mind is, ″Why is it so sticky?″ There are a

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