How to get rid of extra flour on homemade pizza dough and tortillas
I make my own pizza dough and I just made my own tortillas for the first time. Both are great, my family and friends like them.
However in both cases I roll them out on a floured cloth and they all wind up still having flour on them at the time of baking or cooking. I blow them off but there is still flour on them after cooking.
Am I using to much flour?
OR should I just spray them with a little water mist?
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To reduce the amount of excess flour on the surface of pizza and flour tortillas, you can do a few different things:
Roll out your dough on a non-porous surface that is lightly floured, such as a counter top or large, smooth cutting board - small holes in fabric (or some heavily scratched cutting boards) will cause the dough to push into them and stick, requiring a lot of extra flour.
Add small amounts of flour as you go to keep your dough from sticking to the surface you are rolling on and your rolling pin
Let your dough rest in the fridge for a half hour or more (covered with plastic wrap) to become less sticky and more firm, requiring less flour to roll out
Shake, spin, brush, or pat the rolled out dough to remove any flour which is not stuck to the surface
Frequently flip you dough as you roll it out
For flour tortillas, you can try rolling them out sandwiched between sheets of plastic wrap to drastically cut down the amount of flour needed
For pizzas, you can also stretch the dough by hand which should result in less surface flour
All around the world, wherever flatbread is stretched or rolled, there seems to be that lovely move at the end of the process, where the sheet is thrown from hand to hand. Anything from the simple 'pat-a-cake' back-and-forth after rolling roti, to the theatrical spinning after stretching Italian-American pizzas. I believe there are two main reasons for it: first, to settle the dough, to let it find its shape without crushing it, and second, to dispose of excess flour.
Although they are generally advertised as being for clearing one’s bench of flour, I’ve seen bakers use a flour brush of this sort to remove excess flour from scones etc.
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