High hydration pizza dough is a dough that requires time and especially patience.
You need time for the dough, which is not prepared in 2 minutes, and if you use a stand mixer, it will be a great help to achieve the right elasticity and proper fermentation with excellent results.
The dough requires adding the ingredients in two stages, then the dough obtained should be reworked every now and then and finally, before rolling out the pizzas, the rising time should be respected at each stage.
The dough is excellent both for rectangular sheet pizzas and round ones, the only thing to keep in mind is how you want the pizzas, either higher or lower.
At home we love pizza quite thin, so you will need to adjust accordingly.
As for the yeast, during the warmer times of the year, we might slightly reduce the yeast.
Try this recipe yourself and if you make this or any of my other recipes, send me the photos and I’ll publish them on my page with your name.
Kcal 830 per pizza, dough only
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day 4 Hours
- Preparation time: 30 Minutes
- Portions: about 6 medium-sized rectangular pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make High Hydration Pizza Dough
- 850 ml cold water
- 0.18 oz fresh brewer's yeast
- 28.22 oz type 1 flour
- 8.82 oz type 0 flour
- 0.88 oz salt
- 0.71 oz extra virgin olive oil
- 7.43 oz water
- 12.35 oz type 1 flour
Preparation of High Hydration Pizza Dough
Take the stand mixer, attach the paddle hook, add the water for the first dough, the yeast, let it dissolve, then add the “0” flour, work the dough a little, then add the salt, extra virgin olive oil, gradually add the 28.22 oz of flour, mixing well first at low speed and then increasing.
Once you have worked the dough a bit, let it rest for 10 minutes.
At this point, add 7.43 oz of water, 12.35 oz of type one flour, mix well, then remove the paddle hook and attach the dough hook, working the dough for several minutes first at low speed, then increase to medium speed and continue working for a while.
When we obtain a well-worked smooth dough, transfer it to a large container, cover it with plastic wrap and let it rest for at least 1 hour.
During this hour, at least a couple of times, by inserting hands under the dough, recreate a ball, then put in the fridge for 24 hours.
Generally, I recommend preparing the dough in the late afternoon, so you have the whole night to keep the dough in the fridge.
Even if it stays for more than 24 hours, it will be just fine.
After at least 24 hours, place the bowl with the dough inside the oven with the light on. Once it has risen, oil a work surface, oil your hands as well, pour the dough out, and start folding.
Fold the sides of the dough two by two towards the center as shown in the photo
…recreate a ball, let it rest for 15-20 minutes.
At this point, prepare the trays by oiling them well, cut pieces of dough weighing about 10.5 oz, place them on a tray, and spread them out to create the base for the pizza.
Let it rise in the tray without topping until it doubles.
At this point, top as desired and bake at 482°F, and if you have a more powerful oven, increase the temperature.
