"Stark" > wrote in message
...
> Is it just too wet? Some of my best pizza crusts have been slightly
> sticky, but other efforts have been too sticky to handle and at the
> same time warning me about the addition of too much flour.
>
> This ultra stickiness is to board and to hands, usually requiring a
> scraper to quasi- knead the dough. I'm guess that's not a proper
> kneading at all--more a brusing insult to the dough.
>
> I live in an ultra humid climate, usually, but last night and for the
> past few days it's been almost desert dry. The flour, either Gold
> Medal or King Arthur AP was a couple a months old.
>
> So when the dough is ultra-sticky do I just keep adding flour or handle
> it with a scraper and repeatedly oiled hands.
>
> --
Too warm a liquid will produce a sticky product. A warm dough is just
sticky. Have you been trying to hurry things along with a warmer than usual
liquid?
Janet