What happens when the dough is a little too wet?

[davefr]

I think I blew it and made my dough a little too wet (or oily).  Instead of a clump falling out of the bowl it almost poured out but not quite.  It was almost too wet to hand knead.

Is it worth salvaging?  (after the usual 48 hr cold rise)

What are the implications of a wet recipe and any suggestions other then to start over?

[Tscarborough]

Use it.  Use bench flour and a pan to start it.  Some of my best pizzas are made with pourable dough.

[TXCraig1]

Give it a half dozen stretch and folds, let it rest for 30 or so minutes, then repeat. After 3 or 4 sets, you ill be surprised how manageable it will become.

[norma427]

davefr,

To add to the excellent advise of Tom and Craig, if the dough still feels a little too wet, just use parchment paper on a peel or put oil in a pan and bake it Sicilian style. 

Norma

[Chicago Bob]

Use it.  Use bench flour and a pan to start it.  Some of my best pizzas are made with pourable dough.

Yep, work some flour into it and if ya wanna make a Chicago thin jus cook it all the way in the pan....around 8oz of rolled out dough for a 12 in pan. Good luck!  Post a pic of what you decided to do ...

[Tscarborough]

It can be real wet:

[scarboni]

I like the dough a little wetter myself. Sure it's a challenge to work with, but the results can be well worth it. I've found that the best way to work with wet dough is to work with a relaxed hand and not tense up or get nervous. When a person is nervous, they can tend to handle the dough a little rougher, and ultimately end up with dough sticking all over their hands. =p

[lennyk]

I haven't mastered anything over 62%

wet doughs for me are always a pain,
they stretch very easily and fall then tear
hard to get circular
and worse of all they stick to the peel