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cookn biker

I just hand mixed the pizza dough. My first. It is really sticky, is that cool? Also, only mixed about a minute. Is that long enough?
Thanks.

BigBadger

I knead it until it stops being sticky and is only just tacky. An old show "The Bread Monk" said that you should knead it until your arms were tired then go another few minutes. It works for me. then it needs to rest. The longer the better without it drying out.

BBQMaven

Molly
I don't hand mix, I use a KA with dough hook... it runs on the #1 setting for 8-12 minutes ... early in the kneading it is very sticky... sounds like you've not gone long enough...

Little Chef

Molly:

? 1: Nope
? 2: Nope

When you say mix, did you knead it at all, or just mixed with a spoon?

Add flour until it is no longer real sticky, then knead on a floured board or counter 8-10 minutes until the dough has a good feel to it. Gather it into a ball (or two or more depending how many and how big you want the pies), place in an oiled bowl, cover with plastic wrap or a damp towel, and let rise a couple hours or more before using. (the dough should be at least doubled in size or more).

cookn biker

Thanks, I'll go knead.

gdenby

I've hand mixed maybe a dozen times. Never had great results, but the kneading time was always longer. The dough is supposed to become smooth and elastic enough that a bit of it can be stretched until translucent, without tearing.

The pizza dough recipes I've worked with have had more water than bread doughs. So they are sticky and "gloopy" longer.

Good luck, the best I've done ended up looking like amoebas. Odd looking, but mostly edible.

cookn biker

Thanks all!! I guess I thought the kneading took place after the rise. Out of my territory, that's why I am trying this. I had one ball, then decided on four.





Looks like Steven stopped by...hahahaha

cookn biker

Well, I hope they turn out. If not, it'll be a learning experience.

WWSis

Looks great Molly, though I know nothing about making my own! :woohoo: Let us know and see the results! I now have a pizza place where I can buy fresh dough and it has made all the difference in my pizzas! Given that, I'm not sure I can compel myself to make my own... :P I made a couple last night that were great. I am finding that when i do them on the small (with the stones i got for my mini) my crust is not subjected to hot spots (as when I do them on the large). I think it is because the platesetter is about 1.5 inches bigger than the stone, and it protects the edges more.

cookn biker

I'm using my medium. Fired it up just now for the elk fatty. Also, all I have is the medium pizza stone. You'll see the results regardless how they turn out. :unsure:

WWSis

I will look forward to the results No eggin for me today - it was minus ten this morning and now hovering in the low single digits. :(

cookn biker

50 here and it rained this morning...weird!!

2Fategghead

I gotta get me a KA mixer for this very reason. I did go out and get some pizza dough from a pizza place.