On Sat, 28 May 2005 12:23:52 GMT, Stark >
wrote:

>Is it just too wet? Some of my best pizza crusts have been slightly
>sticky, but other efforts have been too sticky to handle and at the
>same time warning me about the addition of too much flour.
>
>This ultra stickiness is to board and to hands, usually requiring a
>scraper to quasi- knead the dough. I'm guess that's not a proper
>kneading at all--more a brusing insult to the dough.
>
>I live in an ultra humid climate, usually, but last night and for the
>past few days it's been almost desert dry. The flour, either Gold
>Medal or King Arthur AP was a couple a months old.
>
>So when the dough is ultra-sticky do I just keep adding flour or handle
>it with a scraper and repeatedly oiled hands.

Howdy,

I would suggest that you handle it with a scraper for a few
moments to moisten the dry ingredients. Then, wait...

Leave it to rest for fifteen minutes or so.

Then, knead.

During the rest that I am suggesting, the flour will fully
hydrate and is likely to produce a dough that is far less
sticky.

All the best,
--
Kenneth

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