High Hydration Pizza Dough
Authentic Italian high-hydration pizza dough
Create restaurant-quality Italian pizza at home with this high-hydration dough recipe that produces perfectly crispy yet chewy crust.
Equipment
Ingredients
Dough
pizza flour 00
1000 g
water (cold)
700 ml
dry yeast
1.4 g
salt
25.5 g
Toppings
crushed San Marzano tomatoes (crushed)
400 g
fresh basil (fresh)
1 bunch
mozzarella cheese (sliced, drained)
300 g
Instructions
Initial Mixing
Combine water with initial flour, salt, and yeast in stand mixer.
Gradual Flour Addition
Add remaining flour gradually while maintaining dough temperature between 23-26°C.
Final Kneading
Continue mixing until dough is smooth and elastic with final temperature around 25°C.
Prepare Work Surface
Dust pizza tray with fine semolina or prepare containers with olive oil.
Transfer and Knead
Move dough to clean work surface, slap down firmly, and knead until smooth.
Divide Dough
Use dough scraper to divide into 6-7 portions of 250-270g each.
Shape Dough Balls
Form smooth, tight dough balls by folding edges inward while rotating.
Final Shaping
Roll dough balls on counter or transfer to prepared containers for rising.
Proof Dough
Allow shaped dough balls to rise until doubled in size.
Add Toppings
Stretch dough, add crushed tomatoes, fresh basil, and sliced mozzarella.
Bake Pizza
Bake in hot pizza oven until crust is golden and cheese is melted.
Original recipe
Storage
Store dough balls in oiled containers or freeze individually wrapped
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