dough very sticky

[turo1973]

Hello, first of all thank you for accepting me in the forum.
I tried to make some pizza by following the video "How to Make Pizza Dough" by Susan´s Cooking School (www youtube com/watch?v=C2C6v9mGuR0) but the dough was very sticky and not as flexible as in the video so it was hard to make it round. Can anyone please tell me why?
Maybe I did not understand the process of leaving the dough rest for two hours and then knead it a little and let it rise again. After making the dough and give it the first 5 minute knead I let it rest, cover, for all night out of the fridge and in the morning I knead it a little more and put it in the fridge, then is the afternoon i took it out from the fridge and knead it a little more in order to make the pizza and cook it (it was a little cold of course as it was in the fridge) so it was sticky again and not flexible.

Hope you can help me, thank you very much in advance.

Turo  

[buceriasdon]

Welcome Turo, Once your first kneading is complete it's best to handle the dough balls gently by balling, not kneading more. The gluten structure which is needed for baking needs to relax between kneading and opening. Allow the dough to warm up to room temperature after removing from the fridge and it should open and stretch more easily.
Don

[Frankie G]

Sticky dough (ion my opinion) means wet.... means lots of holes and chewy crust....

[buceriasdon]

Turo, By my calculation the dough Susan is making has a water to flour ratio of 58 percent. 14 ounces of total water divided by 23.99 ounces of flour equals 58.3%. I am assuming you did not weigh the water and flour but used volume measurements, but watching the video the way her dough came together would indicate a high 50s hydration, which is not that wet a dough and if handled correctly shouldn't give a beginner too much problems. Another thing I would like to mention, her dough is meant to be baked the same day by the amount of Active Dry Yeast she is using in her dough. You have changed the recipe to a cold ferment, plus the rekneadings, which means using less yeast would be best. It happens frequently that new to pizza making people change a recipe and then have problems because of those modifications. It would be best for you to ask what size and style of pizza you wish to make and the members here could then direct you to recipes that fit your requirements better as Susan's video does not address that.
Don

[turo1973]

Thank you Don, you have been very helpful 

[turo1973]

Here is a photo of the pizza I made Don.

[buceriasdon]

Turo, Looks great to me, maybe you just need some more practice at forming. It does come easier with the more pizza you make.
Don

[buceriasdon]

Turo o Arturo, vivo en Bucerias, Nayarit, México y usted?
Saludos, Don

[turo1973]

I live in Aguascalientes, México 
So you think it would be better that in Susan´s recipe I should use less yeast when i am going to make them and bake them the next day or two days later?
and if I am going to make them in the morning and bake them during the day then i can use two teaspoons of yeast?

Thanks man!

[buceriasdon]

Turo, Si es mejor para dos dias. Para mismo día esta bien dos cucharilla. Soy un Americano. Es muy importante emparejar la pizza al horno que usted usara. Me gusta la pizza de artista California Pizza Kitchen, pero los Mejicano no gusta. Lamento mi espanol malo. Usa usted ADY o IDY levadura?

Don

I live in Aguascalientes, México  
So you think it would be better that in Susan´s recipe I should use less yeast when i am going to make them and bake them the next day or two days later?
and if I am going to make them in the morning and bake them during the day then i can use two teaspoons of yeast?

Thanks man!