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droidonomy
A few weeks ago I posted a video from the same guy, Richard Bertinet, explaining the technique for working with sticky dough without the need for flour or water. Here’s a better version that makes it even clearer.
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Hello /u/droidonomy!
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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A few weeks ago I posted a video from the same guy, Richard Bertinet, explaining the technique for working with sticky dough without the need for flour or water. Here’s a better version that makes it even clearer.