How To Prevent The Pizza Dough From Getting STICKY

Simply the best pizza dough tip you ever seen, very helpful for everyone please share with friends it's free!!

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Please comment below if you have any questions

[vitoiacopelli]

what hydration you are using for your pizza dough?

[bpeterson]

This guy is so good he can’t even make bad dough when he tries. The sticky dough I get (the same as the video) is nothing like Vito’s.

[banana]

I love how he tries to fail and make the dough sticky but his years of training is just: *Nope*

[gourikatdare]

I am making a pizza for the 1st time, following your 70% hydration recipe. My dough turned out to be a sticky mess (kneaded for almost an hour), after a full breakdown and tears I kept the dough in the fridge in that sticky state. Will try your method out tomorrow, if it doesn’t work I am just going to make a bread loaf of that mess. Wish me luck! 🤞(the dough tastes great)

[ichatwithcats]

Vito, can you please post the recipe for this one? The other videos have recipes but they are really big batches. I'd love to have a recipe with a smaller amount, for example, for 2 or 3 pizza only. I know you can freeze the others if you make a big batch but when you are learning you only want to make small batches until you've perfected it.

[Hanuman-lxkp]

Hello Vito I made your dough and I was a superstar. People think I am a pro hahaha but I tell them I follow you. Thank you for your passion and teaching all your tricks.

[tehhamstah]

I've always done 60% hydration, but this gives me the confidence to try a higher hydration level

[CastIronGinger]

thanks a lot man! been making pizza for months now and I still haven't quite perfected it yet, i fought battles with dough but with these tips and tools I will become victorious every time!

[emmagiagnacovo]

where do you buy that container from at the end to put the dough in?

[olahmatee]

I'm making bread with sourdough, and have the same problem with the dough.
The wet heand and the oiled dough is the souliton for this problem...
THX for this video!

[TheSamya]

Interesting... I do slap and fold but this looks less stressful, will try next time I do high hydration dough, thanks!

[harukun]

I actually knew this trick.
making pasta helped me learn it. I noticed that when I gave the pasta dough 20 minutes of rest it was much more firm and easy to work with.

[siverthaddal]

I made my very first pizza dough a couple of weeks ago, and just got my first pizza stone a couple of days ago. Right now it's just a mess with doughs tearing right and left. I dont understand how its at all possible to handle the dough the way you are 😂 Falling in love with making pizza is exhausting

[ChrisPallas]

Vito you are really a magician with doughs! Love everything that you do and that particular video was an eye-opener for dough enthusiasts (but still n00bs)! The circular movement trick (along with the slightly oiled hands) works wonders! Many thanks!!

[jasongrant]

One of your best Vito. A home pizza cook needs to know how to troubleshoot issues to save restarting and becoming frustrated. Love it

[omarjaafar]

I vouch for all the recipes shared by Vito as being 100% perfect, it is always the technique that might make one person doubt their own pizza - otherwise the recipes are always very good!

[neilbenson]

Thanks, Vito. In your videos catering for 300 or 1000 people, you add the flour to the poolish then gradually add water very slowly to build the gluten. Here, you add all the water to the poolish straight away, combine, then add the all the flour. Which is best: adding all the water first or adding the flour then slowly adding water after?

[luvmyferretz]

I am SO glad that I finally found this video. I was sure that I messed up somehow. My dough is always so sticky that I give up and throw it away. I got it to come out nice one time out of 10 tries. Now I know what to do!
Please keep making your videos!!! They're so helpful 🙏🙏🙏🙏

[mestizoboy]

@5:40 -Even when Vito *tries* to make it stick, his dough lifts right off the counter, maestro-style 🥋.
Anybody else bothered by the handles being on the wrong side of the refrigerator? -Almost all units can be reversed with only a few bolts removed/replaced.

[larslaumeyer]

Flour makes all the difference. If you have weak organic flour, no autolysis and no kneading technique can enable a high hydration. I've tried and found that the best flours (from warm and rich soils) allow up to 100 % hydration, whereas my local organic flour (Germany) only allows for a maximum of 63 %. Obviously a huge difference.