Losing my mind over sticky dough
Gonna keep this brief. Making pizzas for about a year now.
I am alternating between Juliian Sisifo's (sp) 4 hr same day dough and Vito Iocapelli's 48 hr poolish. Cooking on an Ooni Gas 16
Regardless of recipe my dough is forever coming out insanely sticky. I am following the recipes to the letter of the law, even ensuring my water temp is exactly at whatever the hell they recommend.
I know weather can play a factor. I live in Cleveland, OH and its only warm here about 5 months out of the year, though humidity varies like anywhere else. But at the same time, this isn't Orlando.
I've been able to produce pizzas with this sticky nonsense but seeing every other pizzaiolo work with dough balls that arent a gummy nightmare makes me want to light my hair on fire.
Where the hell is the issue stemming from? Is my home water too hard? Is the water ratio too much for Cleveland? Does the Caputo family hate me?
*the pizza above was from a very hot day yesterday. Same issues out in force. Dough was about as flimsy as a soggy paper towel.