80% Hydration Pizza Dough
AuthorDomenicCategoryPizza Dough RecipeDifficultyIntermediateMeasure the water, yeast and honey into a mixing bowl. Use lukewarm water, not hot or ice cold.
Measure the flour and salt into another bowl.
Slowly incorporate the dry ingredients into the water mixture a few scoops at a time. It's important to make sure all of the flour is completely hydrated by the water.
When 50% of the flour is mixed into the water, add olive oil and mix it in thoroughly.
Add the rest of the flour, cover the bowl and let it sit for 10-20 minutes.
Come back and give the dough a final mixing. You'll notice that the texture of the dough is much smoother.
Transfer the dough to a plastic container with a lid and let is sit at room for 11-18 hours. During this time the gluten network will mature and the fermentation process will begin.
When the dough is ready it will be roughly 2-3x the size.
Refrigerate the dough for several hours to slow fermentation and make it easier to work with later.
Divide the dough into two 250 gram pieces of dough, or leave it as one 500 gram piece for a larger pizza.
Shape the pieces into tight dough balls and let them proof at room temperature before using. Otherwise, store them in the fridge for extra fermentation.
Ingredients
Directions
Measure the water, yeast and honey into a mixing bowl. Use lukewarm water, not hot or ice cold.
Measure the flour and salt into another bowl.
Slowly incorporate the dry ingredients into the water mixture a few scoops at a time. It's important to make sure all of the flour is completely hydrated by the water.
When 50% of the flour is mixed into the water, add olive oil and mix it in thoroughly.
Add the rest of the flour, cover the bowl and let it sit for 10-20 minutes.
Come back and give the dough a final mixing. You'll notice that the texture of the dough is much smoother.
Transfer the dough to a plastic container with a lid and let is sit at room for 11-18 hours. During this time the gluten network will mature and the fermentation process will begin.
When the dough is ready it will be roughly 2-3x the size.
Refrigerate the dough for several hours to slow fermentation and make it easier to work with later.
Divide the dough into two 250 gram pieces of dough, or leave it as one 500 gram piece for a larger pizza.
Shape the pieces into tight dough balls and let them proof at room temperature before using. Otherwise, store them in the fridge for extra fermentation.
