A soft and sticky gluten-free dough It doesn't necessarily mean something is wrong.
One of the most common mistakes is seeing the dough stick to your hands and immediately adding more flour. By doing so, however, you can change the balance between flour and water foreseen by the recipe, obtaining a drier and less pleasant pizza after cooking.
There are especially gluten-free doughs three aspects to consider:
1. Do not add more flour immediately
If the dough seems too soft, the first reaction is often to dry it with more flour. Better to wait before correcting it.
2. Give time to hydration
Flours need time to absorb water. The consistency we see as soon as the dough is finished can therefore be different from the one we will have after the correct resting time.
3. Learn to work it differently
A gluten-free dough does not behave like a wheat dough. You shouldn't expect the same elasticity or necessarily use the same gestures. Knowing the correct consistency and the way to handle it is part of the success of the pizza.
At Mulino Marello we formulate our blends starting from the natural characteristics of rice, corn, white sorghum and buckwheat. For this reason we recommend following the quantities and procedure of the specific recipe before modifying the dough by adding more flour.
In short
If your gluten-free pizza dough is sticky, do not immediately correct it with more flour. Let it hydrate, respect the times indicated and process it according to the method provided by the recipe.
Only then can you really evaluate its consistency.
→ Discover our recipe for gluten-free pizza and the Mulino Marello flour mix for pizza and focaccia.
