Pizza dough
Hi bakers, I am new to working with pizza dough (and doughs in general) and am trying to do it for the first time. I don’t have an electric mixer (and cannot get one any time soon) so must knead by hand.
I knew the dough would start out a bit sticky and I thought that kneading would help as the gluten developed. I kneaded vigorously for 20 minutes but the entire time, every time I touched the dough I would get doughy film on my hands that turned crusty within 10-20 seconds. If I didn’t wash it off it would go back into the dough in tiny crusty little bits. I tried both needing with completely dry hands and with slightly damp hands, and neither fixed the problem. I added a tiny bit more flour after kneading for 15 minutes and this still didn’t help.
After kneading for the 20 minutes and still not passing the windowpane test I just gave up and am letting it proof and will see how it turns out.
Am I doing something wrong that’s causing the doughy film on my hands and what’s the best way to prevent it? Why after that long kneading would it still have been happening?
ETA I posted the recipe in a comment