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Corkdarrr

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Corkdarrr Enthusiast
Corkdarrr
Posted

Ok, I've never been much of a baker at all. So going gluten-free I have little to no reference point for what I'm doing. Either way, I'd give just about anything for pizza that doesn't taste like crap.

I'm using the arrowhead mills pizza crust mix. It's the kind that has the yeast in it and stuff. So I did the whole yeasty part and dissolved it and then I poured it in to mix with the dry mix.

Anyways, I mixed it together. It says 'until dough forms.' what does that mean? Once it starts to ball together on its own? It's not doing that and my hand is getting tired of stirring! I have no machinery at my disposal.

It's still too sticky and runny to knead it at all.

Do I keep stirring?

ahh!!

For how long??

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cgilsing Enthusiast
cgilsing
Posted

It sounds like you have too much liquid. If you have some rice flour available slowly add it to your mix until your dough is sticky, but able to be rolled into a ball. For the future....the best pizza dough mix I have used is the 'cause your special kind. It's a little dry though so I add more moisture....plus sometimes I use two bags and double the recipe for a thicker crust....mmmmm good! :)

Corkdarrr Enthusiast
Corkdarrr
Posted
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It's very sticky. It's so sticky that it sticks to my hands and to the spatula. So I can kind of get a ball shaped lump of dough, but it seems it would rather stick to other things than to itself.

Unfortunately the three boys that live upstairs are not bakers.

It was worth asking, though.

cgilsing Enthusiast
cgilsing
Posted

It's ok to be really sticky! Sprinkle some corn meal or flour over the top so it wont stick to your hands. Then flop it in the pan. You might have to keep adding more corn mean/flour as you spread it out, but it should be fine!

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