- 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.
The New Jersey Chef Who’s Documenting the Hong Kong Protests—and Making the City’s Best Italian Food