trying to correct my dough for kneading,,,
I am frustrated because I can't seem to figure out: Do I add flour or water to get the dough the way it's supposed to be? I hear the terms tacky and sticky but I can't seem to correct my dough. I am making the PR pizza nepoltana. I am putting the ingredients in the mixer, after weighing, and letting it mix where the dough sticks to the bottom but not the sides just like he says. BUT when I take it out to knead it a bit more (because it sticks to the dough hook) I end up with it all on my hands, whether I use flour or water or both. It's one big mess all over my hands. So I end up getting frustrated and putting it in a bowl in the frig. This happens with all my breads by hand (I also make PR's master formula whole grain bread). I get to the point where I, after using the machine for initial kneading, take it out to knead by hand, it seems just perfect until about 3-5 minutes later after adding water to my hands to keep it from sticking to them, it gets super tacky and I can't seem to correct it, even by adding flour at that point. It almost becomes like a paste and trying to knead it more just makes it worse. Am I adding too much water but how do I keep my hands from sticking to the dough while kneading? What am I doing wrong?
Thank you and forgive my frustration.