Am I doing something wrong with this dough?
I have mastered my regular kneading style pizza dough. It has taken me a very long time to finally be happy with it.
I've recently discovered no knead bread dough and love the results. I also discovered that you can make a no knead pizza dough. I have tried using Lahey's recipe a couple of times and find that it's difficult to work with. I think I'm doing something wrong.
When I watch others create pizzas with this dough on You Tube, their dough looks a lot more like my kneaded dough and not like the sticky mess that I'm making. The first time I made this dough I was scared to death to put it on my peel because I knew I wouldn't be able to get it off of the peel. I used a baking sheet instead. I easily made the dough thin but it was way too sticky to really work with. The end result was a delicious and very well cooked pizza. My husband and I loved the flavor which was a result of the long rise.
The second time I made the dough I added a lot more flour into the dough while trying to shape it into a pizza. The result was better but still too sticky to risk putting on the peel. Again, the pizza was delicious.
I really want to get this dough onto my peel so I can cook it on my pizza stone and would hate to return to the recipe that I mastered because this dough has so much more flavor. Does anyone have any advice? Does anyone else have to add a lot of additional flour and if so, how much do you add? I'm using King Arthur all purpose. I'm not even going to attempt to use my 00 flour right now as I know it will be an ever stickier dough to work with right now.