So, this is my first post on this forum and also the first time i tried a Modernist Pizza recipe. I dont know the name of the recipe but its the one that has very high hydration levels (75%) and adds diastatic malt.
i had a very hard time with this recipe. The dough was incredibly sticky. It didnt form a nice ball around the kneeding hook. Some dough stayed at the bottom of the bowl and didnt get picked up by the hook. I thought it was all wrong so i started adding flour, and adding more, and more, and more. I couldnt get the window test working at all. So i kept kneeding (at least my
machine did) for 30 min or so, while the recipe only called for 11 minutes. Still no progress after 30 min, so i gave up and went on to the next step.
at the end of the day, the pizza was great, but the dough was not behaving right. It would tear as soon as i started to stretch it. And it was still sticky.
Any tips on what i am doing wrong?
marc
