What did I do wrong? Pizza dough in bread machine

[runwad]

Ok I've been making my pizza dough in my bread machine for 6 months now...all of a sudden it's coming out real sticky, what's up? I follow the recipe as I've always done. Anyone have a clue what I could be doing? Or maybe the yeast is bad or something. I have a heck of a time getting it all out of the pan and off my fingers. And as I let it sit in the pizza pan to rise again so I can bunch it down and spread it out...well it's still sticky and not spreading. Thanks for any help.

 

[BCV2003]

It could possibly have to do with weather humidity. You may just need to adjust the recipe and add a bit more flour.

 

[Karenj2]

It could possibly have to do with weather humidity. You may just need to adjust the recipe and add a bit more flour.

I was going to say the same thing... Depending on the humidity, I've added as much as an extra cup of flour - but you want to do it in SMALL increments...

What I do while it's in the bread machine is I watch it - if it looks goopy, I throw in some flour (usually about 1/4 C. or less at a time) until it looks like the right consistency. If I forget, and the machine gets finished mixing before I get to it, then I put the flour on a board then flop the dough into it, flour my hands and knead away!

 

[semo233]

Both posters have said exactly what I was going to.

 

[kristin1724]

I would say the humidity but also if you've switched brands on any of the ingredients - like using a different kind of flour or a different brand of yeast - it can cause recipes to work differently. My mom made cakes and candy as a side business for years and she found that different brands reacted differently.

 

[branv]

I would say the humidity but also if you've switched brands on any of the ingredients - like using a different kind of flour or a different brand of yeast - it can cause recipes to work differently. My mom made cakes and candy as a side business for years and she found that different brands reacted differently.

I would also suspect humidity if it's been raining around you. But so true about the diff products -- for instance, I use King Arthur instead of Gold Medal when I want higher gluten content. Not all all-purposes are created equally (or bread, or cake, etc etc)

 

[runwad]

Well maybe it was raining off and on today in NE OH...I always get the big 10# bag of bread flour from Sam's but now that you mention it this is a new bag of flour, maybe I got a bum batch.

 

[jennz]

I'm going with the humidity too...I always have to add more during the summer! Just keep putting it in there until it gets to the right texture. I usually add a tablespoon or so at a time, less than the previous poster, b/c I'm afraid I'll get too much in there and will then have to add water and I'll be stuck in a cycle!

 

[disneymarie]

Ok I've been making my pizza dough in my bread machine for 6 months now...all of a sudden it's coming out real sticky, what's up? I follow the recipe as I've always done. Anyone have a clue what I could be doing? Or maybe the yeast is bad or something. I have a heck of a time getting it all out of the pan and off my fingers. And as I let it sit in the pizza pan to rise again so I can bunch it down and spread it out...well it's still sticky and not spreading. Thanks for any help.

So you use dry yeast, bread maker yeast. I agree, it could be the humidity too if it is just tacky and still baking OK. I recently started subbing honey for sugar and when making bread add an egg then finish filling with water.

I make pierogie dough in it too so aviod kneading.
di
PS I lightly oil my hands before I handle all my pizza dough