Next-level pizza crusts require an understanding of hydration. One excellent variation to explore is high hydration pizza dough, which can really elevate the quality of the crust with an airy, open structure and delightful chewiness and a crispy edge that pizza connoisseurs crave! Let’s look at how you can perfect this yourself.
What Is High Hydration Pizza Dough:
Just like it sounds, high hydration dough contains a higher water-to-flour ratio than typical. Often as high as 70%. In fact, there are some pizza dough recipes that purposefully use as high as 100% hydration – meaning that for every 1 ounce of flour (by weight), there’s 1 ounce of water (again by weight).
Why Use High Hydration Pizza Dough?
The extra moisture in the dough allows it to become more stretchy and extensible. It also creates steam during baking, resulting in a lighter, airier crumb structure – all reasons that are ideally suited for artisanal pizzas.
And, another of the biggest reasons for high-hydration dough is because it will make the dough rise more and more quickly (the water gives the yeast a helping hand), which translates into a more complex flavor.
- Extensible Texture: The dough becomes more stretchy with less elasticity (in other words, it doesn’t snap back and fight you while you stretch it out)
- Enhanced Flavor: A longer fermentation period due to high hydration levels allows for more complex flavor development.
- Open Crumb Structure: The higher water content facilitates the creation of steam, leading to an airier, more desirable crumb structure.
- Improved Texture: The dough achieves an optimal balance of chewiness and crispiness, with a beautiful, irregular hole structure. When cooked (almost always in a pan), it can get a nice crispy outer crust, which is a lovely contrast to the airy interior.
High? How High? – Ideal Pizza Dough Hydration
Different pizza dough recipes are designed to be at different levels of hydration. The style of pizza is the most important consideration and that translates into things like the type of flour, the method of preparation (such as proofing time), and the method of cooking.
For example, the AVPN Neapolitan Dough recipe is supposed to have hydration of about 60% – which is fairly low. This is because the cooking time is very short and there’s not much time for the water to evaporate – despite the fast cooking time.
For comparison, Roman Pizza is generally higher hydration – often about 76%. Since the dough is proofing for 72 hours and then cooked in a pan, it makes more sense to use a higher hydration.
Generally speaking, the higher the hydration, the more likely you will need to cook the pizza in a pan. Beyond 65% hydration, you will have more difficulty transferring a pizza using a pizza peel.
Typical Hydration Levels
- Neapolitan: ~58% to 65%
- New York-Style: ~60% to 65%
- Detroit-Style: ~70%
- Sicilian Style: ~72% *
- Roman Style: ~76% *
* It’s entirely possible to increase these values from the traditional recipes. Some breads, like Ciabatta or Focaccia which have a similar texture, can have 80% to 90% hydration. If you’re so inclined, you can readily make these two much higher hydration levels – but maybe not the first time you make them!
100 Hydration Pizza Dough??
Yes, it really is possible to make a pizza dough that is equal parts flour and water (by weight) and make a 100 hydration pizza dough. Is it difficult to work with?
Absolutely! It’s tremendously sticky!
It’s very intimidating the first time you start working with doughs above 70% hydration – so 100% can be quite frustrating!
Flour Makes a Huge Difference
Different flours have different densities and therefore weight. And you can crush down or fluff up your flour in your measuring cup, which will have an effect on the weight as well. Since the hydration is a ratio between the weight of the flour vs. the water, both of these things play a part.
- 1 cup of water = 237 grams
- 1 cup of bread flour = 120 to 157 grams
- 1 cup of AP flour = 120 to 145 grams
- 1 cup of 00 flour = 116 to 127 grams
- 1 cup of white whole wheat flour = 113 to 120 grams
So, using the same amount of bread flour is going to give a lower hydration pizza than 00 flour. Because our Easy Peasy Pizza Dough uses bread flour, it has a lower hydration (60%) and is easier to work with than if the same recipe used 00 flour (75% to 80%!).
W Rating?
Flours have what’s called a “W rating” (or “W index”), which rates the strength of the flour (gluten and protein content) and their ability to absorb water. Generally speaking, a higher W rating is good for pizza, as it lends strength. Antimo Caputo Pizzeria 00 flour (often seen as “the standard”) and Polselli Classica (another fantastic Italian flour) are both 260-280. These flours are used in very high-temperature (and thus fast-cooking) pizza recipes.
This is not the right flour for High Hydration pizza. Especially not 100 hydration pizza dough!
Bread flours are generally the best choices for anything about 70% hydration and cooked in a pan. But I’d recommend trying Tony Gemignani flour for 100% hydration pizza due to its extraordinary W value of 390-400.
Tips for High Hydration Pizza Dough
High hydration pizza dough is going to be STICKY! It will not have the strength to retain a shape. The first time you work with it, you might find it very frustrating to work with. Here are some tips:
- High Protein (High Gluten) Flour: The higher protein content found in bread flour can absorb more water, making it ideal for high hydration doughs.
- High W Value: Where available, this number is actually even more helpful than the protein content since it specifically measures the strength of the flour.
- Fermentation: The main point of high hydration pizza dough is to develop the crust. This happens through the fermentation period. Don’t shortcut your recipe by cutting this time short. Regardless of whether your recipe suggests room temperature fermentation or cold fermentation (in the fridge), get the most out of your pizza by fermenting the full time (often 48 hours).
- Wet Hands and Tools: Keeping your hands and tools slightly wet can prevent the dough from sticking. Whenever handling your dough in your mixing bowl, wet your hands before you reach inside. Wet your worksurface too if your recipe includes transferring the dough to a work surface to form.
- Have a small bowl of water at hand: A little bowl of water to frequently dip your fingers and tools into without running to the sink will make life a little easier.
- Gentle handling: High hydration dough can be fragile. Handle it gently to preserve the air pockets, usually by stretching and sometimes folding the dough.
- Don’t use a rolling pin: Not only will it be impossibly sticky, it will crush out all of the air pockets.
- Olive Oil: Once the pizza is nearing its final shape, your recipe will likely include coating the dough, the pan, or both in olive oil.
- Keep the dough moist: many high hydration pizza dough recipes will have the dough rest (ferment) often for long periods. Make sure to cover the dough so that the moisture doesn’t evaporate out – especially if it is stored in the fridge.
- Temperature: Be sure to preheat your oven – perhaps even higher than the cooking temperature (turn down as soon as the pizza goes in). If you have a pizza stone or pizza peel, it’s generally desirable to place your baking sheet/pan on top of the pizza stone so that it can help regulate a consistent temperature throughout.
- Environment: Your local environment will have an effect on your pizza dough hydration. Higher humidity will cause your flour to naturally absorb more water from the air, meaning the dough is becoming more hydrated. Conversely, at high altitudes, you’ll need to add additional water to maintain the correct hydration leve.
Final Thoughts Before Starting Your High Hydration Pizza Dough Recipe
High hydration pizza dough is an exciting technique to explore in the world of pizza making. It offers unique characteristics and textures that elevate the traditional pizza experience and you can do it in any home oven. While it poses some challenges in handling and shaping, the rewards are well worth the effort. Whether you are a home baker or a professional chef, mastering high hydration pizza dough can bring your pizza game to a whole new level. So, don your aprons and start experimenting with hydration levels to craft your own satisfying slice!
Pizza al Taglio Recipe
For your first high hydration pizza, try this Pizza al Taglio Recipe (which literally translates to “by the cut” or “by the slice”).
Also known as Pizza Romana (Roman pizza) and pizza al metro (pizza by the meter) and pizza in pala (paddle pizza), this style of pizza hails from Rome and has a fascinating history dating back centuries – but still evolving today. It was (and generally still is) traditionally baked in rectangular pizza pans and sold in rectangular slices as a popular street food.
Most importantly, this is a great pizza to learn how to work with high hydration pizza dough!
Roman Pizza (Pizza al Taglio)
Equipment
- 1 Pizza Pan
- 1 Stand Mixer Optional
Ingredients
- 2 ½ cups bread flour
- 1 cup warm water no higher than to 110°F
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 6 teaspoons extra virgin olive oil divided (3/2/1)
Toppings of your choice; suggested:
- ½ cup crushed tomatoes or pizza sauce
- 1 clove fresh garlic sliced or grated
- 3 ounces artichoke hearts drained and chopped
- 8 basil leaves
Instructions
Prepare the Dough
- In a stand mixer bowl, put the water and add the yeast. Allow to mix for 5 minutes so that foam appears
- Add 1 cup of flour and 3 teaspoons of olive oil and let stand for an additional 5 minutes
- Turn on the stand mixer on its lowest setting and add the salt.
- Slowly add 1 cup of flour until the dough comes together in a uniform ball. If necessary, continue adding flour slowly until the ball is uniform.
- Either cover the bowl in plastic wrap or remove the dough and place in a sealed container to proof.
- If eating the same day, allow at least 1 hour of proofing at room temperature. If eating in 2-3 days, let proof at room temperature for 1 hour before transferring to the fridge.
Forming the Dough
- When ready to form the dough, make sure it is at room temperature (if it has been refrigerated, you should give it at least 45 minutes to come to temperature).
- Use 2 teaspoons of olive oil to oil your pizza pan or baking sheet.
- Lightly flour a work area where you can stretch out the dough.
- Gently stretch the dough out into a rectangular shape. Don’t over work the dough. Try to preserve the pillowy, airy texture.
- Gently transfer the dough into the oiled pan.
- Oil your fingers and gently “pillow” (press like you’re playing the piano) the dough to cover the entire pan. Again, try to preserve the airy texture but also trying to get the dough evenly distributed across the pan.
- Use a brush to distribute 1 teaspoon of olive oil across the pizza ensuring to cover the outer edges.
- Let the dough rest and “puff” up for another 20 minutes
- Preheat your oven to 450°F
- Using your fingers, gently pillow any high parts of the dough.
- Add your sauce, toppings, then cheese.
Baking Instructions
- Bake in the oven for 7 minutes, then rotate the pan.
- Bake for another 7 minutes.
- Remove the pan and let stand for 5 minutes.
- Use a spatula to transfer the pizza to a cutting board.
- Traditionally, Roman pizza is cut using scissors but of course you can use a pizza cutter or knife. It's Italian name is Pizza al taglio, which translates to pizza by the slice!
Notes
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.