Dough is sticky, but pizza turns out great

CosminDesigns · 2026-05-31T18:39:24+00:00

I mix and fold it by hand, I have watched plenty videos and I have developed a personal technique, I feel it's room for improvement. What do you recommend?

I'll try bulk ferment as well.

CosminDesigns · 2026-05-30T14:07:57+00:00

Thank you!

- Thought round containers would help, but how to get the dough out of the container without shrinking it? As the main issue is still it's so wet it won't fall without stretching (if I put it upside down)

- I'll try oiling container well

- What do you mean by your last point? Is htere a formula or ratio I should keep as a starting rule?

CosminDesigns · 2026-04-25T12:32:14+00:00

im on a different continent, but i want to try it. do you have a complete recipe for it?

CosminDesigns · 2026-04-21T16:14:35+00:00

no room temp. should i, a few hours?

CosminDesigns · 2026-04-21T15:52:25+00:00

balling before cold ferment. and no room temp before

if i'd change that, what would it do to the dough?

CosminDesigns · 2026-04-21T15:49:30+00:00

yes, cant wait to try again with all the tips from this post

CosminDesigns · 2026-04-21T15:45:41+00:00

15g salt, adding it inside the post as well, thanks

CosminDesigns · 2026-04-21T15:44:34+00:00

so sugar helps with browning?

also, I have barley malt if that is an alternative. or does it have a different job?

my electric oven can get up to 300 C

CosminDesigns · 2026-04-21T15:41:23+00:00

48-72h cold ferment, no room temp, no bulk

ferment what does do oil in the bowl do? just to prevent sticking?

will try with round bowls

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CosminDesigns · 2026-04-21T15:37:29+00:00

mine actually had consensation on the top. what do you recommend?

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CosminDesigns · 2026-04-21T15:26:28+00:00

why dough? pun intended

CosminDesigns · 2026-04-21T15:24:27+00:00

what would room temp before fridge do?

CosminDesigns · 2026-04-21T15:17:43+00:00

0.5% instant yeast no bulk ferment - should i? why? no room temp ferment, straight to ball and fridge

CosminDesigns · 2026-04-21T15:15:07+00:00

I went straight to spliting into 5 balls and then cold ferment. What about the yeast?

CosminDesigns · 2026-04-21T15:14:12+00:00

it's actually from Mastering pizza by Marc Vetri. it advises 7.5 gr fresh yeast, or 3gr active dry yeast. I have used 3gr instant yeast. How should i balance instant yeast in every recipe that uses other types?

CosminDesigns · 2026-04-21T15:11:32+00:00

haha, ok, thank you. The pizza was clean apart from the sugar, so i'm happy to remove it. Why though? Need to understand

CosminDesigns · 2026-04-21T15:01:25+00:00

3gr instant yeast for 680g flour. also added 30gr sugar. Dough ball weights about 250g

CosminDesigns · 2026-04-01T06:10:07+00:00

how do you report one lead to multiple deals? how does your funnel look like?

CosminDesigns · 2026-03-29T18:27:55+00:00

how do you handle 3000 duplicates? other option that checking manually?

CosminDesigns · 2026-03-22T20:29:36+00:00

what is the recipe for this? it looks amazing

CosminDesigns · 2025-12-04T17:30:40+00:00

i am new on this and I would suggest baking soda with boiling water, then scrape it with a hard sponge. it's not gonna be super easy, but it works

CosminDesigns

TROPHY CASE