70% Hydration Pizza Dough - Best Recipe for Beginners

Updated at: Sat, 02 Dec 2023 23:53:23 GMT

Step 1

Step-1 Mix dry first and add some water.

Step 2

The first thing you need to do is put the flour in the mixer bowl. Next up, throw in the yeast and lock up the mixer. Mix up the dry now, and if you’re doing it by hand, then it’s also essential that you carefully mix up the flour and the yeast. Mixing the dry is super important; the water will hydrate the yeast much better with the flour as it’s evenly distributed.

Step 3

Now you have to add water while the mixer is running. Before adding the water, separate about 50ml of the water from the rest. Let the water mix well with the dough; once it’s mixed up correctly, we add in the salt and let that mix properly.

Step 4

Step-2 Add more water and mix.

Step 5

This step is crucial for the best dough.

Step 6

When the salt has been mixed in properly, add the water gently. Slowly keep adding it as the mixer mixes it, don’t throw it all in together, though; that’ll ruin it.

Step 7

Set up the mixer to max speed for a bit, then bring it down again. Let it mix the dough for 15-20 minutes but keep checking it every 5 to 10 minutes. For the last 5 minutes, speed up the machine to the max speed.

Step 8

Step-3 Form the large dough ball and rest it at room temperature.

Step 9

To make a dough ball, cup the dough in your hands and pull it towards yourself, do it 4 times, and your dough ball will be ready!

Step 10

Then, you must let your dough ball rest for 30 minutes under a bowl (you need to cover it) in a warm place in your kitchen.

Step 11

Step-4 Form dough balls and let them rest for fermentation.

Step 12

After that, take the dough, make a dough ball and leave it for 4-6 hours.

Step 13

Divide the large dough ball size 280g

Step 14

Place these dough balls into a large box and leave them in the fridge for 4-6 more hours.

Step 15

Step-5 Turn the dough into the perfect pizza.

Step 16

First of all, to make the pizza, you need to shape the dough; it’s pretty easy but a very important step. Don’t rush the process; be quick with your hands as they might stick. Take the dough ball and sprinkle some flour on it. This will prevent it from sticking to any surface.

Step 17

Shape your dough ball slowly and lay it on a surface. Try to give your dough ball a circular shape using your hands.

Step 18

For the final step, you need to slap it in the middle while turning it again and again; this will remove the air from the center and leave it at the sides. Don’t touch the rim of the dough as it’ll become the crust later on. Voila! You’ll have an amazing crust with airy edges.

Step 19

Spread the thin layer of pizza sauce and your favorite toppings over the pizza crust. Or opt for authentic Neapolitan pizza toppings.

Step 20

Step-6 Bake your 70% Hydration Pizza.

Step 21

Inside an Ooni gas oven, Temp of 330. c you’ll need to bake it for about a minute to 90 seconds while turning it every 20-30 seconds.

Step 22

If you don’t have a dough mixer, then you can opt to do it by hand as well. It’s easy, and you must mix everything up first. Slowly add the flour while kneading with your hand or a wooden spoon. This will take 15 minutes.

Step 23

After mixing all the up, you’ll notice the dough adheres. At this point, you cover up the dough ball and leave it to rest for 5-10 minutes in a humid place. This process is Autolyse, and it invokes the yeast to grow.

Step 24

After that, take the dough, and start kneading it by hand for about 20 minutes. After it’s soft and uniform, make a dough ball and leave it for 4-6 hours. Then divide the large dough ball into smaller 250g counterparts and leave it in the fridge for 4-6 more hours.

Step 25

Why should you form the dough balls?

Step 26

After you mix up all your and you’ve kneaded your dough, put it in an air-tight container and leave it in the fridge for up to 3 days at a temperature of 4 degrees Celsius. The minimum required time is 24 hours to cold ferment the pizza dough.

Step 27

After that, take them out, make your dough balls, cover them up again, and leave them to rest for about 4 hours at room temperature.

Step 28

When done about the pizza dough hydration, the poolish-based pizza dough can elevate your pizza to the next level.

Step 29

To check, take a small amount of the poolish and place it on water; if it floats, then that means there is a lot of air inside, which means the yeast is ready to use!

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