I have 21 hours pizza dough, and it's wet. Did I put in to much h2o, or have I looked at it to long? I have toppings that most haven't used, so ??

Help now please!!!! Toss my dough, or flour and proceed??? Backup is Public rolled dough, so I don't lose, but I must learn now... Cut & flour my wet dough, or go with Public? If I don't hear, I'll do both. I appreciate you guys with the no prob dough, but first time can always be a prob. Thanks!!

  • 565 views
  • 5 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 April 13, 2016

Make a pan pizza in the oven. It'll take another hour. Put your wet dough in a cast iron pan. Make sure the pan is well oiled ---like about 1 tablespoon of oil. Spread it Around with your fingers and then with your oily fingers spread the dough out in the pan. (if you have more dough for one pan use a cake pan and repeat for 2 pizzas, or better yet if you have another cast iron pan).

Let the dough rest about an hour then decorate it and put in a very hot oven (500 is as hot as mine goes) for about 10-15 mins.

http://slice.seriouseats...

Review our Code of Conduct
Don't send me emails about new comments
Steve Bass
Steve Bass April 13, 2016

Sam, thank you Sir!! I cooked one, but two now follow in extremely old #8 & #30 cast iron skillets. I sure appreciate your quick guidance !!!!

George H
George H April 14, 2016

Dough up to 48 hours is fine.

Wet is not a problem. Dust with enough flour to make it manageable. Then use it as normal dough. Pretty easy.

Review our Code of Conduct
Don't send me emails about new comments
ChefJune
ChefJune April 14, 2016

Glad you found a solution. I would have kneaded some more flour into the dough to make it the texture I like for pizza.

Review our Code of Conduct
Don't send me emails about new comments
Smaug
Smaug April 14, 2016

Hard to say without seeing it, but pizza crust should be damper than a lot of bread doughs- if it's possible to handle it enough to get it on a peel or pizza pan, it should be fine.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52