My Pizza Dough Is Too Sticky – Here Are The Solutions

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When you’re out making your favorite pizza as a beginner, anything may happen in the kitchen, especially when making the most critical dough base.

Sometimes you will have the pizza dough getting too sticky. At times it’s even unavoidable because the dough goes randomly sticky.

After making lots of pizza, I know why the dough becomes too sticky and how to solve the problems.

The dough is often sticky when you realize that it looks like it has a lot of water, and you can’t even mold it.

But why does it get sticky then?

This is something that you will realize is unavoidable at times. I know the frustration that may come when you can’t get the dough right. If you are a beginner, you could easily give up but don’t.

Often people will be wondering what could have just caused the stickiness. After such thoughts then you wonder how you are then going to fix the problem or, better yet, remove it from the containers.

Pizza Sticky Dough

The secret, therefore, is to have the flour. Your flour will make it easy to remove the container, and remember it’s a baker’s friend. Don’t worry; you aren’t alone; even most novice bakers may not tell you exactly why their doughs get sticky.

So then notice the dough will be a blend of warm water, flour, salt, sugar. Notice that in making the dough, you will have the gluten correctly develop. So then you will have a springy smooth and then sometimes even the elastic dough.

When you combine the flour with the water and knead it right, the dough will get a nicely springy smooth, but then it’s also elastic. So then they will form the bonds into the dough, making sure it’s nicely bread-like. Remember, the dough then will be less sticky too.

The main thing to cause the dough problem is that it will have excessive dough absorption. When this happens, the dough will get a lot stickier, which we don’t want.

So then, if you would like to have the perfect dough, you should have the extra flour. This is what you will add to the dough.

Notice that if you under-mix the dough, then you will have it then remain a gummy dough. But if you feel like it has enough flour, you should knead it enough to create smooth skin.

Remember, if you want to have the proper dough, then you should hydrate the dough correctly. So if you are going to use the active yeast, you will need to use the warm water to make sure it’s safe to use.

So then, when the gluten leaks out, you will most likely have the sticky and very soft dough.

Bottom-line, you will need the dough to be sticky and nicely sticky that it’ll hold everything together. However, you don’t want it to be too sticky to stick on your hands and your surfaces either.

When you, therefore, develop the gluten right, you will have the dough being nicely elastic and even smooth.

What causes the stickiness?

Did you use too much water?

Remember, you will have to balance the ingredients, including the water. If you add a lot of water, you can expect to have the dough being sticky.

This will happen too when it has high hydration, and this will then occur when it has a lot of water. The hydration is also what you refer to as the amount of water the dough has at any time.

Let me give you a great example if you have 1000g of flour; then you will have 700g of water. So put then the more the hydration, the stickier the dough. So you can use the flour to make sure you have just enough.

Remember to add about 65% of water to make sure the dough is not sticky. So, if you want to use the softer dough, then you can again balance it. Remember, you would like to make it attain the perfect dough.

When you use the wrong flour

Sometimes then you choose the wrong flour, and this then affects your dough too much. You see, most of the recipes put here will not let you know the kind of flour you should use.

Some flours need a lot of water while others don’t. So if you use too much water where you shouldn’t, you will be causing a problem.

Check out the guide to find out best flour for pizza.

Water absorption

Remember, the flour you are using will vary. They are not equal, so we can’t give you the exact amount of water to make the dough.

If you then take the store flour, you can also confirm that it develops high gluten. This is what will make it appear elastic and stretch easily. It’s essential to make sure the dough has about 60-75% hydration level.

Always check the humidity.

So then, if you are in a humid environment, you should not be shocked when you realize that the dough also absorbs more moisture.

This will cause it to be a lot stickier; if you are in a less humid environment, then the dough can’t absorb moisture from the air.

If you didnt knead the dough right

Notice that if you don’t knead your dough right, you will always have it not developing gluten. Also, if you want to develop the gluten right, then you should keep kneading the dough.

Remember, if you are gentle and keep kneading the dough, you will notice that it will lose the stickiness.

How to fix the sticky dough

It’s easy to fix the dough, especially if you know the reason why it’s sticky. So the following are the methods you can use to prevent the stickiness.

The first step is to use the flour for your sticky dough, and in most cases, the dough is short of flour. This then means that you can use the flour to avoid dough stickiness too. Now you should never add all the flour at once; instead, you should add a little bit at a time.

Option two is for you to knead the dough more to have it mix properly and help in the gluten development. If you’re keen when kneading, the dough will be smooth, springy, and spongy in a short while.

Did you use cold water to make the dough?

If you did this, then you will have to start over again because there’s no way to correct or fix the dough once again.

Use warm water

If you want, you can add the warm water to the mixture to get it to foam or rise and make the perfect dough.

When you use the hydrated dough, you can have the dough being soft and sticky. Add a little flour and keep kneading to fix the stickiness.

This is an ideal point if you know you used warm water too, and maybe you want to get it to the smooth and soft space.

So then what should I do to be sure my dough will never be sticky

Of course, in the end, the only thing you want to do is to make sure your dough never gets sticky. And when this is the case, then you should do the following.

Knead it right

I know the sticky dough will mean that it’s not easy to knead it in the container or the counter table. Then, notice it will go on to even stick on your hands, but if you used enough flour as you keep kneading, it would lose the stickiness.  

So if you have a very sticky dough, you should use a dough scraper to get the dough out of the container parts and your hands.

If you want, you can add just a few drops of water to make sure it never sticks on your hands. However, you can also use the oil to make sure that you then knead the dough right. Just go on to knead the dough until it’s nicely smooth and soft but also not sticky.

Rising of the dough

Of course, once you knead the dough right, you will need to let it rise. But you want to prevent the sticking, so you should oil the container or the bowl surface. This will also mean that as the dough rises, it won’t stick on the doughs’ surface.

Suppose you have the dough scraper though you can use it to scrape the dough. The other thing to do is hold the dough upside down to let the dough release from the bowl.  

You can then let the balls stick or release them from the bowl with the dough scraper or the oil. If you again want, you can release the dough with some flour.

It can stick when you are stretching it.

If you don’t know how to work the dough, then you’ll have it start sticking again when you place them on the working surface.

So you can use the oil or flour as you would like to. Just remember to be gentle not to over-stretch the dough. Also, use the pizza dough to make the perfect dough.

Want to learn mor about pizza dough? check out the articles below.

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