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[Schmid65]

My dough is fairly wet. I put them into fairly large Glad containers with the thinnest of a oil coating around the sides. The dough always ends up sticking, and bubbles pop when trying to get it out. Suggestions?

[TXCraig1]

Mine stick too - the more I let them rise, the more they stick. In all cases, when I'm ready to get them out, I dust them on top with a good bit of flour then work all the way around the edge to the bottom with my fingers then let gravity do the rest.

[Jose L. Piedra]

More oil in the container.

[gfgman]

Semolina flour.  I do do rub my dough ball with oil, but the addition of semolina, 1 part to 5 parts bread flour, makes it less sticky and easier to work with.  With the light coating of oil it comes right out of the container.  I no longer need to sprinkle it with flour before trying to get it out of the container.  It cooks up nice also.

[ERASMO]

I have had luck with the cooking "pam" type spray that has flour added to it.

[Bob1]

I prefer fine white corn meal.  It also adds a nice texture to the bottom and crust.  I can only find Goya brand in the ethnic section of the supermarket.

[cubbykonn]

Wet dough will obviously stick more than dough with less hydration but it should still not completely stick.  your dough is overproofed.  Try cutting back the rise time a bit.

[pacoast]

Easily solved. Use a moderate amount of oil to prevent the worst sticking. Then use a plastic bowl scraper to tease the edge away from the container. The rest of the dough will then release by gravity without any problem & of course preserves the dough structure. The scrapers can be found at most stores & are very useful for this purpose. They come in a variety of shapes, but always have at least one rounded corner.

Or with a little practice, you can run your fingers around the edges to do the same thing, as long as your container isn't really small. You can see the latter technique at the beginning of the following video.

.

[Pete-zza]

Like pacoast, I oil the dough ball but instead of using a bowl scraper I use a long thin-bladed flexible plastic spatula, or spreader, such as shown at the bottom of the photo at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg33252/topicseen.html#msg33252. I use the same spatula to help guide ingredients into the path of the attachments (flat beater and C-hook) of my KitchenAid stand mixer, to scrape down the sides of the bowl, push the dough off of the C-hook, etc. It is one of my most useful tools. Amazingly, it hasn't broken after several years of use.

Peter

[Bill/SFNM]

Check out the first 15 seconds of this little video I made:

http://www.youtube.com/watch?v=W_qVBmwCsro

Wet dough, no oil, no corn meal, etc. No sticking; no popping of bubbles.

[apizza]

I think I'd like a definition of wet. My last batch of 75% hydration dough did not plop out of the container. This was for bread, not pizza. I mainly use oil, but have problems. The Pam thing sounds interesting. I also wonder about the shape of the container. Should it be somewhat shallow?

[pacoast]

If you use a little oil you will not have severe sticking. But there is still a small amount of stiction (resistance) which is easily overcome by putting your fingers around the edge as Bill does or as seen in the previous video. Or by teasing the edge with a bowl scraper. Once you get it started moving, the rest will release easily enough.

This works just as well with the smallish container that Bill had for a single ball or larger containers for bulk fermentation & just as well for 63% pizza, 72% baguette, or 85% cibatta dough amongst others. Try it. It works well.

.

[apizza]

OK Beaker, back to the lab.

[SmokinGuitarPlayer]

Bill....are you saying you just put that dough into the container .. no oil, no flour or anything? (the one on the video)

[Bill/SFNM]

Bill....are you saying you just put that dough into the container .. no oil, no flour or anything? (the one on the video)

Each ball gets a light coating of flour before being plopped into the container. No oil.

[SmokinGuitarPlayer]

OK..thanks ...that is what I will try next.

[SmokinGuitarPlayer]

Well for the record...that is what I just tried ... light flour to the Glad container light dusting on the dough ball and in they went. 2 days later all I had to do was take my finger in the corner and help them plop out ...I had less sticking then either oiled or dry. it worked like a charm.

[Tranman]

I will definitely try the flour method and report back.  One thing that has helped for me is to put a light coating of butter instead of oil in the container.