A lot of recipes recommend you flour your hands to keep yeasty dough from clinging to your fingers, but that can end up inadvertently adding a lot of extra flour into your recipe. A little oil on your hands can work just as well.
Photo by Veronica Burke.
According to Alexandra Stafford at Food52, all the flour you add to your work surface, your rolling pin and your hands can make your dough too floury if you’re not careful. Yeast dough can still be really sticky, however, so Stafford recommends lightly oiling your hands with canola or another neutral-flavored oil.
You can even use a little oil on a metal baking sheet if you’re having a hard time with it sticking to your dough-working surface. Just don’t overdo it or you’ll end up with extra crispy dough when it bakes. You can learn more helpful baking tips at the link below.
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