Wet Pizza Dough

Pizza made from a wet dough has a wonderful texture and crumb. The problem is that the wet dough is hard to handle. After making a mess in the kitchen attempting the 'french slap' method of kneading, I tried this much simpler technique. I mention that I will retard the dough in the refrigerator for at least a day - a process that is essential to making a good pizza. Note that I am moving my hands quickly - it helps to keep the dough from sticking to my hands. Note: 1. this is an experiment, not a tutorial, 2. I am using Canadian all-purpose unbleached white flour. This is not the same as similarly described flour in other countries (bread recipes sometimes mention the differences), 3. the full story and recipe for this pizza is here: http://howesound.wordpress.com/2006/12/20/here-is-how-i-was-taught-to-make-a-...

Category:

Howto & Style

Tags:

• wet
• pizza
• dough
• french slap
• knead
• retard
• technique
• sticky
• hands

[nicholassmerk]

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