Friday night pizza night is a tradition in our house. Sure, we used to spend a LOT of money doing this, but not anymore! Making our own pizza at home is inexpensive and we get to experiment and enjoy LOTS of really good toppings. I make my own pizza sauce, buy the cheese in bulk from Costco, and make the dough. And there's the snag!
After trying about six different pizza dough recipes, we settled on one we really like. It's part whole wheat and part white flours - a great combination. The recipe is here. The problem is, it doesn't always turn out very well. About half the time, it turns out really sticky. Now, if we lived somewhere where humidity might be a factor, I could understand. But I'm in California, and that just isn't an issue most of the time. So what could it be?
I make sure the liquid is measured correctly. I watch the beginning of the dough making in the break maker, to see that it's not too wet then -- and everything looks ok. When the dough is complete, well, that's another story.
I finally decided to try a different recipe this past weekend, but it was too bread-like. We prefer a thin crust. I don't want to look for another recipe, I just want this one to work all the time. In fact, once the dough is rolled out an topped, it bakes and tastes just fine - great, even! It's just a bear to work with when it's really sticky. So, I'll be looking for any ideas that might make a difference in our pizza making! Thanks for any help you can offer!
Looking for more ideas or questions about what works for you and your family? Check out Works for Me Wednesday.