Hand Kneading Sticky Dough

[Tenorio74]

Originally Posted by aquaman55

Thanks y'all!

I threw thousands of doughs in a WFO when I was a cook at Zinzino in San Francisco. (The space is now occupied by A16). The irony about those years was that I never worked the mornings when they prepped the dough. My personal quest to find amazing crust recipes brought me here after much success with previous doughs. Like many on this site, it's just for fun!

To splatgirl, my question was about the kneading part of it, not the shaping at cook time.
To that end, all of you have given great advice. I will post photos after the next session.
Thanks again

Hey Aquaman,

Having worked with a WFO (but not knowing what type of pizza Zinzino makes), what was your aprox. oven temperature range (dome/floor)?

I'm just starting, have probably only done 100 or so in my WFO so I'm just getting the hang of it.... Thanks!

ps. Sorry Splatgirl, I had double vision or something when I posted earlier!