How can I make (pre-made pizza) dough sticky again?
I used some pre-made pizza dough bought from my local supermarket to prepare some pizza balls (basically pizza dumplings). A problem I encountered was that the dough was very non-sticky so that I couldn't easily close the balls. I tried to make the dough a bit more sticky with water but that led to the opposite effect of the dough being even less sticky. I also tried flour mixed with water and eggs which did help a little but not immensely.
In the end, I put the not-closable sides facing downards on the baking sheet so that the filling couldn't spill. It worked just fine but was obviously not how I intended it to be.
What is the best way to make a (pre-made pizaa) dough sticky again?
1 answer
Does the dough have a skin layer? When I buy pizza dough it comes in little balls, and the surface dries out faster than the interior so they sometimes develop a skin layer. It might be enough to cut a slit in the skin wherever you need the dough to stick, or you might need to mash the dough balls up and re-knead them.
You could also try to soak the dough in water; give the water some time to take effect. Vinegar might also help... I mean if you use acid to destroy the dough's gluten network on a microscopic scale maybe some of the protein chains will end up sticking out from the bulk, where they will be more receptive to new friends from other decimated dough blobs.
Or you could roll your own dough :) I have never once made a batch of dough myself and thought "wow I wish this would stick to my hands even more" it's actually quite the opposite.
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