My husband is trying to make pizza dough as I speak. He prepared the yeast properly. After adding all of the ingredients, he claims the mixture is runny on the top and thick and gooey on the bottom. I am at a standstill as to how to save this dough. He added more flour.
Can the dough still be salvaged?
Best Answer
Personal results, I have never been able to satisfactory save a yeast dough once it has gone wrong. I have gotten them back to the point of almost seeming right, but it was an illusion, once cooked they were typically like a raw floured lump of baked brick. Now, if I go wrong, I toss and start over.
Soupy to me sounds like something is likely off on the recipe and liquid is out of proportion would be my first guess. Verify the units were right, no substituting cups for tablespoons (yes I have), and if you did not misread, try a different recipe. Also, if you did not, try proofing your yeast first, which will help activate it and make sure it is still viable. If after 10 minutes in warm water and a pinch of sugar you are not getting bubbles and a nice yeast smell it is likely dead and that is your culprit.