A baker preparing pizza dough in a proofing tray.

High Hydration Pizza Dough Recipe

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A baker preparing pizza dough in a proofing tray.

70% Hydration Pizza Dough

This simple pizza dough is perfect for getting a crispy crust with a soft middle in your home oven. It’s a high-hydration dough, meaning it has more water, which keeps the crust from drying out as it bakes. This recipe makes enough for two small pizzas or one extra-large pizza.

Ingredients
  

  • 290 g or 2 1/4 cups Tipo 00 Flour (or a 50/50 blend of all-purpose and bread flour)
  • 205 ml or 3/4 cup lukewarm water
  • 9 g or 2 tsp fine salt
  • 0.35 g or 1/8 tsp active dry yeast (increase to 1-3g if using within 24 hours)
  • 7 g or 2 1/4 tsp extra virgin olive oil (optional, for dough softness)
  • 9 g or 1/2 tbsp honey (optional, for browning)

Instructions
 

  • Mix water and yeast in a bowl until well combined.
  • Stir in honey until fully dissolved.
  • In another bowl, combine flour and salt.
  • Gradually mix dry ingredients into the water-yeast mixture, adding a bit at a time and stirring well.
  • Halfway through adding dry ingredients, incorporate the olive oil.
  • Once all ingredients are mixed, you’ll have a wet, sticky dough. Let it rest for 10 minutes.
  • Stir the dough again to smooth out the texture.
  • For no-knead dough, let it sit at room temperature for 24 hours. If using sooner, knead the dough for 20-30 minutes and let rise until doubled.
  • Divide the dough into balls for your pizzas. Proof them in a floured or oiled container for 1-2 hours at room temperature (6-7 hours if refrigerated).

Notes

If choosing the no-knead option, remember it offers a tastier crust with less effort.
High hydration makes the dough sticky; use flour sparingly to keep the desired texture.
Adjust yeast based on when you plan to use the dough. More yeast equals faster rise but can affect taste.
Proofing times can vary based on room temperature and yeast quantity.
A baker preparing pizza dough in a proofing tray.

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