Homemade Pizza Dough Too Sticky. 225g Bread Flour 140ml Water 1 tsp Dried Active Yeast 1 tsp salt 1 tsp sugar 1 tbsp olive oil. Generally there are three common reasons that your pizza dough is too sticky.
The best hydration for stretchy pizza dough is 65-70. High water content and a lack of gluten development both contribute towards a sticky dough. The crust is not bad texture wise but its too tangy.
The sweet spot for most pizza dough especially those made in a home oven is between 60-70 hydration.
If your dough is so sticky that it sticks to everything you need to add a little flour to it. High water content and a lack of gluten development both contribute towards a sticky dough. If youre kneading dough and its not the slightest bit tacky youve most likely added too much flour. Adding too much sauce cheese and toppings can create too much moisture and you can end up with a soggy pizza.
