I have slowly gotten more and more into pizza making, and I'm hoping to get some of my questions answered with regards to how to make my pizza dough:
1. So in almost every recipe I've tried to follow, my dough always ends up far too sticky than is really usable. I understand that the answer should probably be just "add more flour", but I then become afraid that I'm adding far too much (generally a cup or more of flour goes into my dough beyond what a recipe may call for). I recently tried to use the Lehmann Pizza Dough Calculator thinking maybe it might provide the correct proportions I'm looking for, but it turned out even stickier than most
. Is it expected that all dough recipes will need much much more flour added to them? Am I maybe using the wrong kind of flour?
2. With regards to the flour, I understand what type of dough you want depends a fair amount on what kind of flour you're using. If I went into a grocery store to buy flour for pizza, what should I be looking for on the package to know what kind of dough I might expect. I also understand that there is no good answer as to what to expect, since it varies so much with yeast, fermentation time, etc. But I didn't know if there were any rules of thumb.
Thanks for your answers, and please excuse my ignorance, I'm trying to get better!