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Home Cooking

Super Wet Pizza Dough

ricepad | Apr 24, 201911:40 AM     9

I decided to make pizza using the Serious Eats pan pizza recipe, but had a brain fart when I measured the water. The recipe calls for 275 ml of water for 400 g of bread flour, but for some reason, I measured out 575 ml of water. My dough looks more like a batter! The recipe calls for an 8-24 hour rest/rise, and I'm inclined to pour it into my pan and bake it to see how it turns out. Any predictions? Or if you already know it'll be an abject failure, do you have any remedies? I suppose I could add a shit-ton of flour, oil, salt and yeast to scale up the batch, but I don't really want that much extra dough.

For reference, here's the recipe: https://slice.seriouseats.com/2013/01...

The Pizza Lab Foolproof Pan Pizza

This is the thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might remember Pizza Hut having when you...

slice.seriouseats.com
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