Have you ever wanted to create a pizza at home that rivals your favorite pizzeria? This 70% hydration pizza dough is your ticket to achieving that long-desired crust. It’s light, airy, and has a delightful chew that makes each bite a true pleasure. The best part? With just a few simple ingredients, you can master this dough and impress your friends and family.
What makes this dough special is the higher hydration level, which allows for a tender crust with an amazing texture. You’ll discover how easy it is to work with once you get the hang of it. Just think of the delicious toppings you can load on top of this beautifully risen base!
This recipe is perfect for both beginner and experienced bakers. So roll up your sleeves and get ready to transform your kitchen into a mini pizzeria!
The Beauty of 70% Hydration Dough
Creating a pizza crust that boasts a golden-brown exterior and an airy, open crumb structure is a baker’s dream. The secret lies in the hydration level of the dough.
A 70% hydration pizza dough is soft and pliable, resulting in a crust that is not only crispy on the outside but also chewy within. This unique texture is ideal for holding a variety of toppings, ensuring that each bite is filled with flavor and comfort.
Ingredients That Make a Difference
The simplicity of the ingredients is what makes this crust remarkable. With just bread flour, water, salt, yeast, and optionally olive oil, you can create a base that rivals any pizzeria’s offering.
The elevated water content is key, as it contributes to the delightful crumb structure. A balance between flour and hydration is essential for achieving the desired characteristics in the pizza crust. It’s an exciting way to experiment with basic pantry staples and create something extraordinary.
Mixing and Kneading Techniques
To begin, mixing the ingredients properly is essential. Combine the flour, salt, and yeast in a bowl, adding water gradually while mixing until a shaggy dough forms.
Kneading is where the magic happens. This process transforms the dough into a smooth and elastic ball, crucial for texture. Kneading for about 10-15 minutes will develop the gluten structure, allowing the dough to rise beautifully during fermentation.
Fermentation: The Key to Flavor
Letting the dough rise through bulk fermentation is a vital step. Place it in a lightly oiled bowl, cover it, and let it rest in a warm area until it doubles in size. This process not only enhances the flavor but also contributes to the airy texture.
After the dough has risen, the fun continues with shaping. Gently dividing the dough into portions for your pizzas allows for easy handling and ensures each pizza gets its own unique touch.
Shaping and Baking Your Masterpiece
Shaping the dough into a round base while leaving a thicker edge creates a lovely crust. Stretching the dough just right is crucial for achieving that perfect balance between size and thickness.
Preheating the oven to its highest setting, ideally with a pizza stone inside, prepares the environment for a crisp bake. Adding your favorite toppings transforms the plain dough into a culinary canvas.
The Joy of Homemade Pizza
As you slide your topped pizza onto the hot stone, the aroma begins to fill your kitchen, signaling the magic of homemade cooking.
In just 8 to 10 minutes, you’ll witness the transformation into a beautifully baked pizza with a crust that showcases the airy, open crumb structure characteristic of 70% hydration dough. The result is a homemade pizza that not only looks stunning but also tastes divine, perfect for sharing with family and friends.
The Ultimate 70% Hydration Pizza Dough
This 70% hydration pizza dough is soft, pliable, and produces a crust that is both crispy on the outside and chewy on the inside. The elevated water content creates a delightful open crumb structure, perfect for holding your favorite toppings.
Ingredients
- 500g bread flour
- 350g water at room temperature
- 10g sea salt
- 2g instant yeast
- 1 tablespoon olive oil (optional)
Instructions
- Mix the Dough: In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add the water while mixing with your hand or a dough scraper until it forms a shaggy dough.
- Knead: Turn the dough onto a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. If using olive oil, incorporate it during kneading.
- Bulk Fermentation: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Pre-shape: After bulk fermentation, gently turn the dough onto a floured surface. Divide it into two or more equal portions, depending on your desired pizza size. Pre-shape each portion into a round ball and let them rest for 20-30 minutes.
- Final Shape: Take each dough ball and stretch it into your desired pizza shape. Make sure to leave a thicker edge for the crust.
- Preheat Oven: Preheat your oven to its highest temperature (ideally 500°F/260°C) and place a pizza stone or baking sheet inside to heat up.
- Top and Bake: Add your favorite toppings to the shaped dough, then carefully transfer it to the preheated stone or baking sheet. Bake for 8-10 minutes or until the crust is golden and crispy.
Cook and Prep Times
- Prep Time: 20 minutes
- Rest Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 2 pizzas
- Calories: 400kcal (per pizza base)
- Fat: 3g
- Protein: 12g
- Carbohydrates: 85g
Related
- Perfect 60% Hydration Pizza Dough Recipe
- Artisan 70% Hydration Pizza Dough Recipe
- Artisan 75% Hydration Bread Dough Recipe
- High-Hydration 80% Pizza Dough Recipe