This high hydration pizza dough is ideal for making by hand, or rather in a bowl with a spoon or fork, so you don’t get your hands dirty, and the nice thing is that you’ll have a pizza full of bubbles, light, and very digestible due to the very little yeast used. The only drawback (if we really want to find one) is that it requires a rising and resting time in the refrigerator for at least 12 hours, so you need to plan a day ahead of when you want to eat the pizza.
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I assure you that in my house, where we are fans of pizza, bread, and various doughs, when we tried this dough, we were amazed. I invite you to note down the recipe and try it, and I guarantee you won’t do without it anymore.
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Below, I leave you other recipes for making pizzas at home, and then we go immediately after the photo as always to discover how to prepare the high hydration pizza dough!!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 14 Hours
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients High Hydration Pizza Dough
- 4 cups Manitoba flour (or strong flour 320 w)
- 1 2/3 cups water
- 1 tsp fresh yeast
- 2 tsp salt
- to taste Re-milled durum wheat semolina (for the work surface)
- 1 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Kitchen scale
Preparation High Hydration Pizza Dough
To prepare the high hydration pizza dough, first sift the flour into a large bowl, then dissolve the fresh yeast in 1 cup of water, taking it from the total amount needed.
Then add the dissolved yeast to the flour and start mixing with a spoon or fork, remembering to reach the edges and the bottom of the bowl.
When the water is absorbed, start adding the remaining water gradually while continuing to knead.
Incorporate the salt and finish kneading by mixing very well, then add the oil and let it absorb completely. Cover the dough with a dry towel and let it rest for 15 minutes in a warm place.
After 15 minutes, sprinkle the work surface with a little re-milled semolina (the kind used for tagliatelle) and turn the dough out.
Use a spatula to fold the dough from the right towards the center and then from the left towards the center.
At this point, fold the dough in half and place it back in the bowl and cover it.
You should do these folds at least 3 times so that each time you do it, the dough incorporates air and creates bubbles that you will see in your pizza.
Once you have done the folds, place the dough in a clean bowl, cover it with plastic wrap, and refrigerate for at least 12 hours.
This phase is called maturation, although in reality, the high hydration pizza dough will rise in the fridge.
You will discover this after 12 hours have passed.
After such a long wait, take the dough out of the fridge, remove the plastic wrap, and let it come to room temperature for at least 20 minutes.
Then divide it in half, oil two baking trays, and spread each dough with your hands into the tray.
Cover it with plastic wrap and let it rise for at least 3 hours in a warm place.
It’s time to bake the high hydration pizza dough. Preheat the oven to the highest setting (mine goes up to 482°F) and bake the pizza on the lowest rack for 10/15 minutes.
Of course, before baking the pizzas, you can top them with whatever you like, from tomato and mozzarella to four cheeses, vegetables, or whatever comes to mind. The pizza will be delicious with many bubbles and very light and digestible, so… ENJOY YOUR MEAL
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Practical tips
High hydration pizza is fantastic even as a white focaccia, just make holes with your fingertips when spreading it in the tray and cover it generously with good extra virgin olive oil.
The high hydration pizza dough can be frozen in an airtight container after rising, then transferred to the refrigerator for 12 hours before baking the pizzas.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
