Hey Jan,
So you've mixed your dough, followed the recipe to a T, hit your hydration numbers exactly.
And yet... it's still a sticky mess.
You dust your bench with more flour. The dough absorbs it like a sponge and stays tacky. So ou add more flour to the recipe next time. Now it's not sticky anymore... but it's also not the pizza you wanted to make.
So what's actually going on here?
The real culprit isn't what you think
Most people assume sticky dough means too much water. That's the obvious answer - and it's usually wrong.
The real problem? Your dough is underdeveloped.
That means the gluten network - the internal structure that gives dough strength and elasticity - isn't strong enough yet. When gluten is properly developed, the dough transforms from a sticky blob into a smooth, cohesive ball that clings to itself instead of everything else.
This can happen for a couple reasons, but the most common one is simple: the dough is undermixed.
The fix that actually works
Here's what I do (and what I recommend): let the dough rest after mixing, then perform stretch and folds every 15-30 minutes.
This approach is gentler than extended mixing and has the added benefit of keeping your dough cooler rather than heating it up from friction. Each stretch and fold progressively strengthens that gluten network until the dough becomes smooth, elastic, and way less clingy.
You'll watch the dough transform with each fold - going from shaggy and sticky to tight and workable.
If you prefer to just mix longer, that works too. Keep mixing until the dough is very smooth and cohesive - sticking to itself, not the bowl. Just keep an eye on dough temperature.
What if that still doesn't work?
If you've mixed properly (or done several rounds of stretch and folds) and your dough is still sticky, you've got a mismatch between your flour strength and your hydration level.
At that point, you have two options:
- Use a higher protein flour - more protein means more gluten-forming potential
- Lower your dough hydration - less water means less stress on the gluten network
I list these last because they'll change your final pizza. Higher protein can make the crust chewier. Lower hydration can make it denser. So exhaust the first fix before you start tweaking your formula.
The bottom line
Sticky dough usually isn't a recipe problem - it's a development problem. Give your gluten time to build strength through resting and folding, and you'll end up with dough that's a pleasure to work with and makes better pizza.
That’s all for this week. I’ll talk to you in the next one!
Charlie
P.S. If sticky dough is just one of many frustrations holding you back, I'm opening up Cohort 2 of Total Pizza Mastery soon.
This is where I walk you through everything - dough, shaping, sauce, cheese, baking - with live Q&A calls and direct feedback. It's the same system I use at my pizzeria, Good Pizza!
Spots are extremely limited. Join the waitlist here to get first access when doors open.
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