Highly Hydrated Pizza

In the fascinating world of pizza, the science of dough represents a territory where innovation and tradition intertwine to give life to increasingly excellent creations. Among the various emerging techniques, that of highly hydrated pizza stands out for its ability to elevate pizza to new levels of lightness and crunchiness, promising to radically transform the traditional taste experience.

The Essential Role of Water in the Dough

The main characteristic of highly hydrated pizza lies in the considerable quantity of water used, which goes over 60%, being able to reach and sometimes exceed 80%. This high water intake profoundly modifies both the dough processing methodology and the quality of the finished product. Water, therefore, becomes a key element, influencing the textures and chemical reactions during cooking to produce a surprisingly airy yet crunchy pizza.

Selection of High Quality Water and Flour

To obtain a successful high-hydration dough, the choice of water and flour is crucial. The ideal water is one with a low chlorine content and moderate hardness, so as not to hinder the activity of the yeast and the development of gluten. The flour must be of the strong type (with a W value greater than 320), essential to support high hydration and ensure an adequate structure for the dough, especially for the crust.

Guide to the Preparation of Highly Hydrated Dough

For those who want to explore the preparation of high-hydration pizza, here is a starting recipe:

  • 500 g of high quality 00 flour;
  • 400 g of water (80% hydration);
  • 13 g of salt;
  • 1 g of dry brewer's yeast.

Strategies for Dough Processing

Working with a highly hydrated dough requires dedication and meticulousness. Below are some crucial phases:

Autolysis: Combine flour and water, letting the dough rest for at least 30 minutes, improving elasticity and facilitating water absorption.

Folding: Use the "stretch and fold" technique to increase the strength of the dough without the use of mixers, alternating it with rest periods for optimal development of the gluten.

Temperature: Keep the water at room temperature to promote balanced leavening, avoiding thermal variations that could alter the structure of the dough.

Cooking and Preservation

Cooking a highly hydrated pizza requires particular attention and a preheated oven. Implementing a double cooking phase, starting with the dough alone and then completing with the toppings, can be the key to achieving the perfect combination of external crunchiness and internal softness. Thanks to the high hydration, the pizza retains a pleasant texture even the next day, ideal for those who want to enjoy it beyond the moment of preparation.


Highly hydrated pizza offers an exciting journey into the universe of modern baking, an adventure that invites you to explore, experiment and dare. Understanding the dynamics of water in the dough and mastering conscious processing techniques allows you to transform the classic pizza into an exceptional culinary experience, where every bite tells the story of a dough created to amaze and delight.

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