I used 4 cups all-purpose flour and two cups home-milled red wheat and I have to say this is the BEST pizza dough I've baked yet! I topped it with salami, smoked gouda and home marinara and that too was divine. Excellent recipe, this one is going in my favorites under 'Best of The Best Bakes'. Cheers!
Thumbs up buddy! I recreated this in my own kitchen and it turned out just perfect. Only I used my hands instead to feel the pizza love. I have not touched a dough in 8 years, but following in your footsteps it was like a walk in the park :-) Keep up the love!
No problem! I have been using an Emile Henry pizza stone as of late. A large one that I also use for many other things. Perpetually in the oven. You can look at both the size, shape, and finish. Mine has a smoother finish than raw ceramic which I kind of like, but many don't. I also like the rectangular ones too rather than circular because I can cook much more at once on them. Obviously I also prefer the large stones.
Why all the negative comments everyone, mr o'hara merely offered his version of easy-to-make home made pizza. In example, I don't have access to fresh yeast around my area. Also, mr o'hara did not claim to be making an authentic Neapolitan pizza, which is caputo flour, fresh yeast, buffalo mozzarella, and San marzano tomatoes dop. Everybody just relax
Cool video bud, I watched it twice & saved the video as a help reminder for next time I tried my homemade pizza! Thanks for uploading this, very helpful!
It works. Most grocery stores don't carry cake yeast which is what I would normally use. This is as good as you can get with what people have! And music wise, I didn't touch their music, and I've never heard of them. I use Final Cut Pro and Logic Pro Studio and I've pulled loops from their to mix my music. That must be what they use.
Great to hear! I bought my stone at William Sonoma and picked up the peels at a restaurant supply store, though I'm sure William Sonoma has them as well!
I make a lot (clearly). Worst case scenario, if there is too much, you can always take the extra dough, whip up a few calzones, and freeze them. They work really well and taste great! Even after frozen!
Thank you Andrew. Great video. When I get brave enough, I'll try your recipe and I'm sure it will be fantastic. I'll have to buy a pizza stone first. Tell me.... should the stone be "seasoned" in any way prior to use? I ask because the stone you used looked like it was burnt. Did I hear you correctly: 450 degree oven for 9-12 minutes? It looks so good. Beautiful color crust.
I usually take the warm water and a little sugar to proof the yeast. It gives the yeast something to feed one which helps them grow and produce the CO2 to help the bread rise. After I mix and dissolve the sugar I add the yeast.
It depends who you ask. I use standard flour for this because it is general video for most people. I have about 6 different kinds of flour I use for different applications (including pizza dough). And I do knead the dough a bit after I use the machine. No complaints with this recipe. And apparently over 102,989 people have liked it as well.
@RFinkle2 Could you please explain more? That really interests me? Without the sugar my dough has no life and limited rise. What do you recommend instead of adding sugar to the yeast?
Depends. If you want a traditional Italian Neapolitan type dough, 3 parts all purpose with 1 cup non rising cake flour will work great. I prefer to just take the easy way and use bread flour which tends to have a higher gluten content and ends up with a much better crust.
I'm using a "KitchenAid Professional 600 Series 6-Quart Stand Mixer" Which is the exact title I pulled from Amazon. They have smaller models but for the quantities I often make the bigger one is a necessity.
It's not necessary. You can go ahead and cook the pizza on a tray if you'd like. A good compromise, is to start the plain dough on a tray, cook til about half done, take it out of the oven, flip the dough over, put on the toppings, then place it back in the oven, right on the rack. You can do the same with the grill (Tray not necessary for grill or oven as well)
Dove? Do you perhaps mean "Stove"? If you do, it would be copious amounts of flour. So the dough will be very sticky to start. You add flour slowly until it's smooth, and you can press in and the dough rebounds out. If you overwork it, or the yeast is not allowed to proof properly, the dough will be too tough and not stretch well. It may need to rise more. Try that. If it is sticky in the oven, try coating the bottom with a little more flour or cornmeal.
Cold water works just fine, but takes longer. Check out a recipe on making Neapolitan pizza dough. Ice cold water is used as well as a very long proofing time (on the order of 1 to 3 days in the fridge). The yeast will still activate and is not proofed in sugar water.
Flour makes the dough non-sticky. Two things: 1. You could dredge your dough ball in Semolina flour before your roll it out. Or a light dusting of flour. 2. If your dough seems to want to spring back when rolling it out, let it rest another 15 minutes (maybe less) then try again. That 15 minutes or so will allow the dough to relax.
For the pefect dough, use frsh yeast. i used to use dry; the douigh over rose and was sloppy. once i went to fresh, my dough never over rose, and the texture was great.
Correct! That's why we don't use hot water. We use warm water. Generally we judge by placing our fingers in it. If it is comfortable to keep them in, without being too hot, it's good! But not cold water!
Most pros say never use a rolling pin. You need the air to be pushed from center of dough to the edges. A rolling pin is counter productive. But your pizza seems ok anyway. Thanks for sharing.
oh my goodness! i did not know that about the yeast. my yeast must have been old in the store, cause i bought it and nothing. no rise. but now i know to make sure it has bubbles. thank some more.
Do you know how much that mixer was or a decent mixer would cost? I make a lot of home-made food that uses dough (pizza, cinnamon rolls, "toaster strudels", etc) and I usually knead by hand, but I do it so often that it makes sense to get a stand mixer with a dough hook. Good video, by the way. A few things I do though that I think makes really great dough and pizza is to integrate garlic and onion into the dough as you knead it (other spices too in small amounts). I also brush a butter and garlic mixture onto the crust a few minutes before the pizza is done and it is very good. Using home-made sauce with garlic, onion, basil, oregano, marjoram, and a small amount of crushed red pepper flakes is much better than store bought sauce. Thanks for the video.
I use the Kitchen Aid Profession 600 Series. Mostly cause I often do LARGE amounts of pizza, pasta, and others. So the large size and industrial motor are a must for me. I got mine on sale for about 400, with the pasta kit. You can usually get the 600 series for about 400, and something like the Artisan series at like ~300 and the standard for ~250. I definitely recommend one though! I used to do most by hand, and still do occasionally when I have multiple things going on but the mixer helps a lot.
Do you have a pizza stone? Those help a ton. They offer even heat under the pizza so the pizza cooks a lot more evenly and can make it crispier and less doughy in the center. They aren't expensive, depending on the size you get.
Sure! But the flour is rough quantities. You may have to add a little more or less depending how tacky the dough is. 400-500 grams of flour 16 grams sugar
For quick stuff, iMovie on my iPad. For everything else I use FCPX. I love it. Compressor can be a bit slow exporting stuff but when I have a tendency to run it off my MacBook Air and not my desktop so probably my fault.
Hey, at what temperature did you cook the pizza? at first you said to preheat the stone at 450 for at least 30 mins. Is 450 the same Temp you cook it aswell?
To make dough, you NEED flour, water, salt and yeast. Sugar and olive oil are not needed but are commonly used. If you use Instant Dry Yeast (also labeled as Bread Machine yeast), then proofing is not necessary which means you don't need the sugar. The oil I think just makes the dough more elastic and maybe imparts some flavor. My research tells me that a long proofing time (24 to 72 hours) in the fridge is what will give you the best tasting dough, but that requires you to plan ahead more.
@Cocalibra 1 cup is 125 grams of flour. I usually go by weight, but this recipe I have made so many times I don't measure anything anymore. I just use a random amount of water and add flour to the right consistency. I have not gotten anywhere with the no sugar. I use cake yeast often, which requires none of this. That is harder to find though. For the active dry yeast, I tried adding the sugar straight to the flour but it didn't seem to rise like it does when I "proof" it w/sugar in water.
Yeah, every Halloween I cook a home made pizza with a store bought crust, but this year I want to make the dough too. Tge thing is, I usually do a double or a triple crust, so I just want to make sure the recipe I use is enough.
Hey where did you get the music from because this is what Edbassmaster uses on his videos!! I knew I recognised it!! He's uses it for Skippy when he goes on a date.
@magicmn717 most yeast strains for baking is S. cerevisiae A weak solution of water and sugar can be used to check if yeast is expired active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. refered to as proofing the yeast as it tests the viability of the yeast before other ingredients are added. No surgar used 4 less common Saccharomyces a genus in the kingdom of fungi that includes many species of yeast used for sourdough and flatbread etc
Andrew I saw an episode where you show a pizza cooked on a barbq and the dough looked amazing,i am trying to find it again and I cant pls can you send me a link.i also though that dough would be great as a Persian bread called baberie.pls help I really loved it was crunchy outside the lady that tasted it mentioned and soft in the middle.mmmm
Yeah, cold water won't work. Just as cold water makes us constrict and slow down, it is the same with yeast. Warm is what they thrive in, just as we are more comfortable in the warmth. It will technically work but it slows the yeast down and you get far less idea baking conditions.
The Olive oil topping is olive oil, salt, cracked black pepper, garlic, oregano, and basil make up the base. Then we added roasted vegetables and fresh cheese.
Hi-Don't know about the bread but I've had same problem with pizza-What I've been doing is not putting so much topping and placing thicker topping towards outer edges of pizza with it much lighter towards middle-This helps for me.
Lol, I figured as much, I'm only kidding. My Mum really flips out when she even sees hold a metal spoon near any of her pots and skillets...I laugh every time.
What do you mean base? The dough? And this is a basic all around pizza dough. It will work for any type of pizza you'd like to make. I make buffalo chicken (I have a video posted on how to make that), as well as margarita, white pizzas, and flatbreads all with the same dough. Just prepared and cooked differently.
@magicmn717 Sure. Sugar is hygroscopic (as well as salt, for that matter), which means it attracts water. The yeast actually feed on damaged starch from the grain (which is broken down by amylase enzymes into sugars the yeast can consume). If you are using active dry yeast, you simply dissolve it in some water (lukewarm works fine), or with instant yeast, you simply mix it in with the flour.
I can't speak for him, but my family in German adds the toppings before the cheese so that the cheese holds them in place. I prefer my toppings on top, but that's probably only because I grew up that way.
Marcownz747 I agree as well. Alfred Vega I normally don't add toppings before cheese. Like I despise pepperoni below the cheese because it essentially comes out not cooked. i like my crispy pepperoni! For this, it is a lighter pizza. Grilled chicken, sautéd veggies, and olive oil. I just put a little cheese on top to keep everything together. Without a sauce, nothing would keep the toppings in place, and the small amount of cheese allows them to cook without being soggy!
My dove became very sticky. Got good bubbles in the dove but rolling or stretching even with dry flour became challenge. Managed to somehow stretch and end result was quite good. What is trick to make non-sticky dove?
I used 4 cups all-purpose flour and two cups home-milled red wheat and I have to say this is the BEST pizza dough I've baked yet! I topped it with salami, smoked gouda and home marinara and that too was divine. Excellent recipe, this one is going in my favorites under 'Best of The Best Bakes'. Cheers!
Thumbs up buddy! I recreated this in my own kitchen and it turned out just perfect. Only I used my hands instead to feel the pizza love. I have not touched a dough in 8 years, but following in your footsteps it was like a walk in the park :-)
Keep up the love!
No problem! I have been using an Emile Henry pizza stone as of late. A large one that I also use for many other things. Perpetually in the oven. You can look at both the size, shape, and finish. Mine has a smoother finish than raw ceramic which I kind of like, but many don't. I also like the rectangular ones too rather than circular because I can cook much more at once on them. Obviously I also prefer the large stones.
Why all the negative comments everyone, mr o'hara merely offered his version of easy-to-make home made pizza. In example, I don't have access to fresh yeast around my area. Also, mr o'hara did not claim to be making an authentic Neapolitan pizza, which is caputo flour, fresh yeast, buffalo mozzarella, and San marzano tomatoes dop. Everybody just relax
"dop"
I made your dough I must say it was AMAZING !!! my family loved it the best pizza we ever had thank you so much love ya !
+T Cole Thank you!
Wasn't there when I was first looking. Glad to see I'm using what looks to be a similar recipe for the dough.
Cool video bud, I watched it twice & saved the video as a help reminder for next time I tried my homemade pizza! Thanks for uploading this, very helpful!
It works. Most grocery stores don't carry cake yeast which is what I would normally use. This is as good as you can get with what people have! And music wise, I didn't touch their music, and I've never heard of them. I use Final Cut Pro and Logic Pro Studio and I've pulled loops from their to mix my music. That must be what they use.
I made this, and it really is the better pizza I ever made. Thank you so much!
I never ever ever bought a pizza anymore after this recipe. 😍😍😍
Thanks for posting this video! Do you have any recommendations for choosing a good pizza stone Andrew?
THANKS SO MUCH! FINALLY A SUPERB PIZZA DOUGH RECIPE! YUMMMMMMM!
Great to hear! I bought my stone at William Sonoma and picked up the peels at a restaurant supply store, though I'm sure William Sonoma has them as well!
I make a lot (clearly). Worst case scenario, if there is too much, you can always take the extra dough, whip up a few calzones, and freeze them. They work really well and taste great! Even after frozen!
Thank you Andrew. Great video. When I get brave enough, I'll try your recipe and I'm sure it will be fantastic. I'll have to buy a pizza stone first. Tell me.... should the stone be "seasoned" in any way prior to use? I ask because the stone you used looked like it was burnt. Did I hear you correctly: 450 degree oven for 9-12 minutes? It looks so good. Beautiful color crust.
Great video... This is getting made tonight.
@prettybones8 That's great to hear! Glad to know you enjoyed my recipe!
Great tutorial- thanks!
Thank you for sharing. Subscribed. Could you tell me what kind of flour you are using?
good idea, ill try this thanks for your feedback.
Thanks! Glad you enjoyed it!
I loved your video!!! Where can I buy the pizza stone and all the stuff that you used in your video to make the pizza?????
I usually take the warm water and a little sugar to proof the yeast. It gives the yeast something to feed one which helps them grow and produce the CO2 to help the bread rise. After I mix and dissolve the sugar I add the yeast.
great job! thanks for sharing
It depends who you ask. I use standard flour for this because it is general video for most people. I have about 6 different kinds of flour I use for different applications (including pizza dough). And I do knead the dough a bit after I use the machine. No complaints with this recipe. And apparently over 102,989 people have liked it as well.
No problem! Glad that worked for you! You definitely need to watch for bad yeast
Great tips, thanks!
@RFinkle2 Could you please explain more? That really interests me? Without the sugar my dough has no life and limited rise. What do you recommend instead of adding sugar to the yeast?
Depends. If you want a traditional Italian Neapolitan type dough, 3 parts all purpose with 1 cup non rising cake flour will work great. I prefer to just take the easy way and use bread flour which tends to have a higher gluten content and ends up with a much better crust.
loved this!
Yeah, that's fine! I agree! My current place I don't have a mixer and it is such a pain to need everything by hand!
Thank you very much
So in order to Make Pizza dough needed to water, yeast, sugar, salt, flour, right?:)
Good video, thank you for sharing your recipe, I'm making pizza dough today so I'm doing more research :)
Your video inspired me to tray and make home made pizza thank you for sharing your knowledge with us.
Glad you enjoyed it! Of everything I cook, Pizza has to be my go to. It's a great skill to know!
I'm using a "KitchenAid Professional 600 Series 6-Quart Stand Mixer" Which is the exact title I pulled from Amazon. They have smaller models but for the quantities I often make the bigger one is a necessity.
Great video!
Good job guys. Thanks!
looks delicious
you are vary good! i learned alot from you
It's not necessary. You can go ahead and cook the pizza on a tray if you'd like. A good compromise, is to start the plain dough on a tray, cook til about half done, take it out of the oven, flip the dough over, put on the toppings, then place it back in the oven, right on the rack. You can do the same with the grill (Tray not necessary for grill or oven as well)
good job. very educational. no bs or stupid comments. NICE!
Agreed! I prefer Calzones but all the same!
Dove? Do you perhaps mean "Stove"? If you do, it would be copious amounts of flour. So the dough will be very sticky to start. You add flour slowly until it's smooth, and you can press in and the dough rebounds out. If you overwork it, or the yeast is not allowed to proof properly, the dough will be too tough and not stretch well. It may need to rise more. Try that. If it is sticky in the oven, try coating the bottom with a little more flour or cornmeal.
Cold water works just fine, but takes longer. Check out a recipe on making Neapolitan pizza dough. Ice cold water is used as well as a very long proofing time (on the order of 1 to 3 days in the fridge). The yeast will still activate and is not proofed in sugar water.
nice, i could use this in my small pizzeria, thx!!
Flour makes the dough non-sticky. Two things:
1. You could dredge your dough ball in Semolina flour before your roll it out. Or a light dusting of flour.
2. If your dough seems to want to spring back when rolling it out, let it rest another 15 minutes (maybe less) then try again. That 15 minutes or so will allow the dough to relax.
For the pefect dough, use frsh yeast. i used to use dry; the douigh over rose and was sloppy. once i went to fresh, my dough never over rose, and the texture was great.
Yes. I often add some Olive Oil as well.
awesome I made it but I made the large one and it is awesome thanks
Correct! That's why we don't use hot water. We use warm water. Generally we judge by placing our fingers in it. If it is comfortable to keep them in, without being too hot, it's good! But not cold water!
Most pros say never use a rolling pin. You need the air to be pushed from center of dough to the edges. A rolling pin is counter productive. But your pizza seems ok anyway. Thanks for sharing.
Thanks!! We try! And I for sure vote NY!
oh my goodness! i did not know that about the yeast. my yeast must have been old in the store, cause i bought it and nothing. no rise. but now i know to make sure it has bubbles. thank some more.
Do you know how much that mixer was or a decent mixer would cost? I make a lot of home-made food that uses dough (pizza, cinnamon rolls, "toaster strudels", etc) and I usually knead by hand, but I do it so often that it makes sense to get a stand mixer with a dough hook. Good video, by the way. A few things I do though that I think makes really great dough and pizza is to integrate garlic and onion into the dough as you knead it (other spices too in small amounts). I also brush a butter and garlic mixture onto the crust a few minutes before the pizza is done and it is very good. Using home-made sauce with garlic, onion, basil, oregano, marjoram, and a small amount of crushed red pepper flakes is much better than store bought sauce. Thanks for the video.
I use the Kitchen Aid Profession 600 Series. Mostly cause I often do LARGE amounts of pizza, pasta, and others. So the large size and industrial motor are a must for me. I got mine on sale for about 400, with the pasta kit. You can usually get the 600 series for about 400, and something like the Artisan series at like ~300 and the standard for ~250. I definitely recommend one though! I used to do most by hand, and still do occasionally when I have multiple things going on but the mixer helps a lot.
Thinner crust. You can also cook the crust before putting toppings. Makes it crispier
Do you have a pizza stone? Those help a ton. They offer even heat under the pizza so the pizza cooks a lot more evenly and can make it crispier and less doughy in the center. They aren't expensive, depending on the size you get.
Hi did you used 3 ore 4 cups of flour very nice pizza thank
I use ~3-4 cups per package of yeast. Usually about 3 and a half
Sure! But the flour is rough quantities. You may have to add a little more or less depending how tacky the dough is.
400-500 grams of flour
16 grams sugar
For quick stuff, iMovie on my iPad. For everything else I use FCPX. I love it. Compressor can be a bit slow exporting stuff but when I have a tendency to run it off my MacBook Air and not my desktop so probably my fault.
thanks for sharing!
Hey, at what temperature did you cook the pizza? at first you said to preheat the stone at 450 for at least 30 mins. Is 450 the same Temp you cook it aswell?
@mostafa50500 No problem. I'm glad you liked it.
To make dough, you NEED flour, water, salt and yeast. Sugar and olive oil are not needed but are commonly used. If you use Instant Dry Yeast (also labeled as Bread Machine yeast), then proofing is not necessary which means you don't need the sugar. The oil I think just makes the dough more elastic and maybe imparts some flavor. My research tells me that a long proofing time (24 to 72 hours) in the fridge is what will give you the best tasting dough, but that requires you to plan ahead more.
@Cocalibra 1 cup is 125 grams of flour. I usually go by weight, but this recipe I have made so many times I don't measure anything anymore. I just use a random amount of water and add flour to the right consistency.
I have not gotten anywhere with the no sugar. I use cake yeast often, which requires none of this. That is harder to find though. For the active dry yeast, I tried adding the sugar straight to the flour but it didn't seem to rise like it does when I "proof" it w/sugar in water.
is this a standard measurement. I will try this. if I need it soft n fluffy what should I do.
Yeah, every Halloween I cook a home made pizza with a store bought crust, but this year I want to make the dough too. Tge thing is, I usually do a double or a triple crust, so I just want to make sure the recipe I use is enough.
hello!Can i ask what kind of flour you use?Thank you in advance:)
Hey where did you get the music from because this is what Edbassmaster uses on his videos!! I knew I recognised it!! He's uses it for Skippy when he goes on a date.
@emoneyblue Glad you enjoyed it!
it was super duper cool pizza .
thxs I'm going to try it! thxs!
@magicmn717 most yeast strains for baking is S. cerevisiae A weak solution of water and sugar can be used to check if yeast is expired active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. refered to as proofing the yeast as it tests the viability of the yeast before other ingredients are added. No surgar used 4 less common Saccharomyces a genus in the kingdom of fungi that includes many species of yeast used for sourdough and flatbread etc
Nice & looks yummy
...but you fprgot the pizza sauce over there ;)
I have a question. At 02:30 youre using that device. Now what do i do if i dont have that device? Should i mix it with my hand? :)
Depends. I probably cook it a little lower at 350. Depends how crispy/thin you want it.
thxs, I'm going to try it!!!!!!!!!!!
Andrew I saw an episode where you show a pizza cooked on a barbq and the dough looked amazing,i am trying to find it again and I cant pls can you send me a link.i also though that dough would be great as a Persian bread called baberie.pls help I really loved it was crunchy outside the lady that tasted it mentioned and soft in the middle.mmmm
Yeah, cold water won't work. Just as cold water makes us constrict and slow down, it is the same with yeast. Warm is what they thrive in, just as we are more comfortable in the warmth. It will technically work but it slows the yeast down and you get far less idea baking conditions.
The Olive oil topping is olive oil, salt, cracked black pepper, garlic, oregano, and basil make up the base. Then we added roasted vegetables and fresh cheese.
At the beginning? For proofing the yeast it is just warm water, yeast, and sugar.
Hi-Don't know about the bread but I've had same problem with pizza-What I've been doing is not putting so much topping and placing thicker topping towards outer edges of pizza with it much lighter towards middle-This helps for me.
Lol, I figured as much, I'm only kidding. My Mum really flips out when she even sees hold a metal spoon near any of her pots and skillets...I laugh every time.
This music reminds me of John from Food Wishes..
Rob C true
@AgentWD40 I believe it is 7 grams in each packet of dry yeast.
What do you mean base? The dough? And this is a basic all around pizza dough. It will work for any type of pizza you'd like to make. I make buffalo chicken (I have a video posted on how to make that), as well as margarita, white pizzas, and flatbreads all with the same dough. Just prepared and cooked differently.
Kitchen Aid Professional 600 Series stand mixer I believe.
thanks, an expensive one but it looks sturdy!
@magicmn717 Sure. Sugar is hygroscopic (as well as salt, for that matter), which means it attracts water. The yeast actually feed on damaged starch from the grain (which is broken down by amylase enzymes into sugars the yeast can consume). If you are using active dry yeast, you simply dissolve it in some water (lukewarm works fine), or with instant yeast, you simply mix it in with the flour.
Hi. What food mixer are you using? Could you please provide model number?
are you using the music from those party poker pop ups??!!
Good point.
Question is there any specific reason why you add the the toppings before the cheese?
I can't speak for him, but my family in German adds the toppings before the cheese so that the cheese holds them in place. I prefer my toppings on top, but that's probably only because I grew up that way.
Marcownz747 I agree as well. Alfred Vega I normally don't add toppings before cheese. Like I despise pepperoni below the cheese because it essentially comes out not cooked. i like my crispy pepperoni! For this, it is a lighter pizza. Grilled chicken, sautéd veggies, and olive oil. I just put a little cheese on top to keep everything together. Without a sauce, nothing would keep the toppings in place, and the small amount of cheese allows them to cook without being soggy!
can i use spelt or plain flour? i wish i had a mixer and dough hook
A regular recipe, 2-3? It depends on the exact size and thickness. I usually do a double recipe, it makes about 7 smaller pizzas.
Good video..thanks..did anyone else hear Charlie Browns teacher in the background...wah..waah..waahh..must be the music lol
This was yummy...but you forgot the pizza sauce over there ;)
It is in the description, is it not?
Can I use bread flour for this pizza dough,?
+Mercy De Guzman you can. Bread flour is just flour with a higher than normal gluten content. It works just fine, but may be more on the chewy side!
Curious though...how many latge pizzas do you think your dough would make?
My dove became very sticky. Got good bubbles in the dove but rolling or stretching even with dry flour became challenge. Managed to somehow stretch and end result was quite good. What is trick to make non-sticky dove?