Hey, fellow slicers - I've been following and reading up quite a bit lately. My family is thrilled with my interest in homemade pizzas, and I've learned quite a bit from the community here... but here's my question:
When I make the NY pizza dough recipe here, the dough comes out great. That being said, it is a bit sticky. The advice to use the parchment paper has been a godsend. However, I'd like to take it to the next level and not have to rely on it. The old me would have kept adding flour to the dough to make it less sticky. However, I am afraid to do this too much for fear of "ruining" the dough with too much flour... so, those of you who use this recipe (and I am using weight measurements, not volume), any advice on stick dough? Am I doing something wrong, or am I just more afraid of using extra flour than I should be?
Thanks in advance for the advice! Kaz