- Both the type of flour you're using and the humidity of the room can affect how much water you'll need, so reserve a bit when first mixing. Add the rest, a little at a time, only if it's needed to help the dough come together.
- After you've mixed the dough, chill it again—a refrigerated rest is essential for relaxing the gluten and allowing the moisture content to be fully absorbed.
- Once mixed, wrap the dough well to keep it from absorbing any free-floating fridge odors. A disk of tightly-wrapped dough will keep in the refrigerator for several days or in the freezer for up to three months.