all about crust

[bdfeen]

well i am thankful to the forum for ALL of your input...i have a lot to try and substitute and subtract....i will be working it this week/weekend as i have a BIG halloween party planned and would like to have it nailed down...will let you know results and include pics ...thanks everyone for the help ...B

[pizzafun]

Hi,
Help me as I am a fun novice cook of all types of foods.
I am sure this is stupid but what am I doing wrong to get such sticky dough?
I buy great ingredients, use the Forno Bravo stone, use a mixer, etc.
THANKS!

[Tscarborough]

Post your formula and work flow and we can help you with your dough.

[pizzafun]

Hi,
Thank you.
I use the recipe from the Forno Bravo website titled "using antico molino caputo tipo 00 pizza flour." I follow it in detail using a scale to make the dough rather than by volume. I also use a kitchen aid mixer.

[texassourdough]

Simplest solution is to drop the hydration to 60 percent or even 58 until you get your handling skills developed. Since you are from California I must assume your flour is relatively dry. In humid areas that can be a problem but for you it is unlikely.... So reduce the water to 300 grams (60 percent) or even 280 (56 percent). If that doesn't give you manageable dough you are doing something seriously strange in the interpretation of the recipe.

[pizzafun]

Thanks.
I will give that a try!