Detroit dough very sticky, but last couple times were perfect?

[Oldschoolpizza]

Hi All,

Hoping to get some advice on my Detroit-esque pizza, I've made it 3-4 times before and it never had this issue, the dough is incredibly sticky and hard to manage, even incorporated a touch more flour and it didn't seem to fix the issue:

Recipe is as follows:

1 Dough Ball for 9x13 steel pan

240g ADM Commander
160g Water (80F) (66%)
4g Salt (1.6%)
4g Sugar (1.6%)
5g Olive Oil (2.0%)
2g IDY (.83%)

Bringing it together in a bowl this morning I could tell immediately it wasn't acting like previous times, I added around a couple grams of flour to it once I had it all together and it was still a very sticky mess.

Any ideas what I may be doing wrong?

[Pete-zza]

Any ideas what I may be doing wrong?

Oldschoolpizza,

Based on the fact that the ADM Commander flour has a protein value of 13%, as given at the ADM website, as noted below, I would estimate that the rated absorption value for that flour is around 62%. You are using 66%. Also, you are using 2% olive oil. While the oil cannot hydrate the flour, it does have a wetting effect. So, 66% plus 2% = 68%. I believe that your hydration value is too high by several percent.

Here is the Wayback Machine link to the ADM Commander flour:

https://web.archive.org/web/20151221071030/http://www.adm.com/en-US/ADMMilling/Products/WheatFlours/USWheatFlours/Pages/CommanderFlour.aspx

Peter

[foreplease]

Bringing it together in a bowl this morning I could tell immediately it wasn't acting like previous times, I added around a couple grams of flour to it once I had it all together and it was still a very sticky mess.

Any ideas what I may be doing wrong?

If it worked well in the past and did not work well this time, something simply changed. Most likely are flour was less than 240 g or water was more than 160 g. Other possibilities:
-Water temp was higher than last time
-fermentation time and/or temperature was greater than last time


Photos would help. Hans’s popular ‘post 115’ formula has turned out great results for many people and his hydration rate is higher than yours. Try wetting your fingertips to spread the dough in the pan instead of adding any flour. Good luck.
https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690

[scott r]

Dough that is warmer and dough that has not been mixed as much would both make it stickier.