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How sticky is right?

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  • How sticky is right?

    Hello! I'm new at making my own pizza and so far I'm very pleased with the results. I'm following the recipes (mostly Napoletana and Neo Napoletana) that I get from Peter Reihart's book American Pie. My only concern is I'm never sure how sticky it must be the dough during the first phase of the preparation. Following the instructions I'm always having troubles because I feel it is too sticky. I can barely detach the dough from the top where i'm working on. Is there a more precise way to know? In the recipe it says rather sticky than tacky but I can't really figure out what that exactly means.

  • #2
    Re: How sticky is right?

    The dough should be elastic(not sticky) so you can easily stretch each dough ball into a circle. If it gets too sticky put it in the refrigerator for 30 minutes and let the dough come to room temperature before continuing on.