How to Fix Sticky Dough

Sticky dough

Sticky dough can be a real challenge, whether you’re new to baking or a pro. It’s a common problem that can feel frustrating, but it can be tackled effectively with the right approach. In this blog, you’ll find a look at the different stages of sticky dough, along with some practical tips for making it easier to handle. Plus, there are strategies to help prevent your dough from getting too sticky from the start. With these insights, baking can become a bit smoother and more enjoyable and you’ll be ready to slide your pizza in your outdoor oven in no time! 

Stages of sticky dough

1. Slightly sticky
   • The dough lightly sticks to your fingers but comes off relatively easily. This indicates the dough has sufficient moisture while remaining manageable.
2. Moderately sticky
   • The dough sticks to your hands and work surface, making it difficult to handle without additional flour or oil. It may also break or tear easily.
3. Very sticky
   • The dough is extremely tacky and almost fluid, often due to excessive moisture.

Common causes of sticky dough

1. Too much water

• • Excessive water can exceed the flour’s absorption capacity, making the dough sticky and difficult to handle.
  • Solution: Use the correct water-to-flour ratio as specified in the recipe. A precise kitchen scale can help with this. If in doubt, add less water initially and adjust as needed. Additionally, check the flour’s absorption capacity. Many types of flour come with technical specifications available online, detailing their approximate absorption rates. These sheets often include information on ash content, which indicates the amount of bran and germ present in the flour. Higher ash content means the flour has more of these components and generally absorbs more water, while lower ash content indicates a more refined flour with less water absorption capacity.

2. Consider the type of flour you use

• • European vs. American flour:
    • European flour: Generally has a lower absorption capacity and absorbs less water.
    • American flour: Has a higher absorption capacity, meaning it can take in more water before becoming too sticky.
  • Why absorption capacity matters: The flour’s absorption capacity affects how much water the dough can handle. Adjust your recipe based on the flour type:
    • Weak flour: Lower absorption capacity and less gluten development. Best for low-hydration dough.
    • Strong flour: Higher absorption capacity and more gluten, ideal for high-hydration bread and pizza dough.

3. Insufficient kneading

• • • • Dough that isn’t kneaded enough can remain sticky. Kneading develops gluten, which helps absorb water and reduces stickiness.
      • Solution: Knead thoroughly—hand knead for 15 to 20 minutes, or machine knead small batches for at least 7-10 minutes and larger batches for about 15-20 minutes

4. Lack of salt

• • Using too little salt can cause the gluten network to underdevelop, resulting in a dough that is sticky and prone to tearing.
  • Solution: Add 2-3% salt based on the flour weight to strengthen the gluten structure and improve dough consistency.
    • Know when to add salt: Adding salt at the beginning of the mixing process is beneficial for flours with weak to medium strength. Salt helps develop the gluten network from the start, ensuring that the gluten forms properly and making the dough less sticky.
    • Delayed salt method for strong flour: When working with strong flour, it is better to use the delayed salt method. Strong flour has higher gluten content and absorption capacity. Adding salt at the beginning can result in an excessively strong gluten structure, which may cause issues during later stages, such as stretching and shaping. Instead of getting sticky dough, you get the opposite. By adding salt towards the end of the mixing process, when the dough is already partially mixed, you can better control gluten development and achieve a more balanced dough.

5. Old or improperly stored flour

• • Flour can contain insect eggs, such as those from flour beetles. If the flour is kept in warm or humid conditions, the eggs can hatch and consume the flour’s starches. With fewer starches available, the dough can become sticky and harder to work with.
  • Solution: Use fresh flour and store it in a cool, dry place in an airtight container. If you’re dealing with warm or humid environments, consider keeping the flour in the freezer to prevent spoilage and insect activity.

6. Moisture in flour due to improper storage

• • Flour that absorbs moisture from an unsealed container or high humidity can become too moist, leading to sticky dough.
  • Solution: Store flour in an airtight container in a dry place. If moisture is suspected, adjust the water content in your recipe.

7. Lack of resting time

• • Even with the correct ingredients and methods, skipping the resting period can cause sticky dough. Resting allows the flour to absorb moisture fully and the gluten to relax.

Solution: Follow the recipe’s resting instructions. Typically, a resting period of 30 minutes to an hour helps make the dough less sticky and more manageable.

What to do if your dough is still too sticky

1. Use oil

• • Lightly oil your hands and work surface to prevent the dough from sticking. Instead of kneading, strengthen the dough by performing fold and slap technique. After a few rounds of folding and slapping, let the dough rest for 10 minutes. Try this process twice; it usually helps reduce stickiness.

2. Chill the dough

• • Resting the dough in the refrigerator can help make it less sticky and easier to handle. The best way to save your pizza dough is to let it bulk mature in the fridge. In most cases, this long maturation process will strengthen the dough over time. Because the dough is sticky, place it in an oiled container, lightly coat the dough with some olive oil, and put the container without a lid in the fridge for the first few hours. The oil prevents the dough from drying out. When you place warm dough into a cold environment, condensation forms inside any sealed container. This way, you prevent water from dripping back onto the dough. After a few hours, cover the container and leave it in the fridge longer. The next day, the dough will be firmer and easier to shape into dough balls.

3. Add flour

• • • As a last resort, gradually incorporate extra flour until the dough reaches the desired consistency. Be cautious, as this can affect the dough’s hydration ratio, salt, and yeast balance.

Facts and more tips

• High-hydration dough: High-hydration dough will always be somewhat sticky, so understanding and expecting this characteristic is key.
• Dealing with perceived stickiness: For inexperienced bakers, the dough might seem sticky even when it isn’t. Allow the dough to rest, then apply a small amount of oil to your hands, use a dough scraper, and work quickly to make the dough more manageable. You’ll soon realize that the dough isn’t actually sticky—it’s just a matter of gaining experience!

By Safia Abali