When adding the liquid just add 3/4 and hold the rest back.
You only need to add enough liquid to clean your bowl and form a ball of dough. Everyone’s flour is different, you might not need all the liquid OR you might need a little more (watch the video to see my example).
Crank up that oven as high as it will go!
No fan needed. Place a baking tray or cast iron grill on the bottom shelf to pre-heat and to get that direct heat from the oven.
How to shape pizza dough:
Flour your work surface and place down your dough. First, form the crust around the edges and then using your knuckles to pull the dough over your hands stretching it gently as it gets bigger. Pull into roughly a 10-inch circle. Don’t worry if holes appear, just pinch them closed.
Dust a flat baking tray with fine semolina and lay your dough on top. The semolina will give your pizza traction so you can gently slide it into the oven with ease. The flour will work as a backup.
Slide your pizza onto your pre-heated tray in the oven and shut the door.
Using a pre-heated tray like this Reversible Grill Griddle to bake your pizza will ensure a crisp crust AND you will get will a lovely bubbly pop on your crust.
Why Was My Dough Was So Sticky and Almost Impossible To Handle?
This happened because too much liquid was added to the dough. When making bread and pastries ALWAYS hold back some of the liquid until you have mixed your dough and gauged if you need more or not. Sometimes you need the exact amount stated in the recipe, BUT all flour is different and you might need less.
Can I Freeze the Raw Dough?
If you are wondering if you can freeze any leftover dough for later use, the answer is simply ‘no.’ You will not get the same results you will get from baking the dough off fresh. The result will be a flat, bubble-less pizza. Best to use all the dough OR see the question below.
Can I Freeze a Whole Pizza Toppings Included?
YES, you can actually do this, but not with raw dough. You need a pizza base that has been par-cooked. Simply shape your crust as you would for any pizza and pop it into the oven without any topping.
Bake at the normal temp BUT only for 3 minutes or so. You want the dough to get cooked but you don’t really want any color at this point. Top your pizza as desired and pop into the freezer to be baked at a later date.
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