🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…
All questions

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!!

asked by Steve Bass about 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 441 views
Sam1148
Sam1148

Sam is a trusted home cook.

added about 2 years ago

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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Steve Bass
added about 2 years ago

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
added about 2 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Smaug
added about 2 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)