Pizza Masterclass: High-Hydration Dough
Pizza Masterclass: High-Hydration Dough
Ingredients
- 1 kg high-protein pizza flour, (Caputo Nuvola suggested)
- 28 g fine salt
- 3 g instant dry yeast, (or 9g fresh yeast)
- 700 ml ice-cold water, (or 600 ml very cold water + 100g ice)
- as needed semola rimacinata, for dusting
- as needed oil, for containers
Instructions
- 1
Accurately weigh all ingredients. If using fresh yeast, dissolve it first in a splash of the water.
⏱️ 5 min
- 2
In the mixer bowl, combine flour, yeast, salt, and ice water. Knead on low-medium speed for 10–12 minutes. Check the dough periodically—aim to finish kneading around 24°C (75°F).
⏱️ 12 min•🌡️ 75
- 3
If the dough is smooth, strong, and elastic, cover and rest at room temperature for 1 hour. If it still feels sticky, bumpy, or slack, give it a set of stretch-and-folds on the counter before resting.
⏱️ 60 min
- 4
Divide the dough into 5 balls of 300g each (plus 1 small bonus ball with the leftover dough). Shape into tight rounds, place into lightly oiled proofing containers, seal, and refrigerate for 12 to 24 hours for cold fermentation.
⏱️ 10 min
- 5
Take the dough balls out of the fridge 1 hour before baking. Dust with semola rimacinata, stretch gently with your fingertips from the center outward to push the air into the crust (cornicione), top, and bake at maximum heat!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pizza Masterclass: High-Hydration Dough
- 1 kg high-protein pizza flour, (Caputo Nuvola suggested)
- 28 g fine salt
- 3 g instant dry yeast, (or 9g fresh yeast)
- 700 ml ice-cold water, (or 600 ml very cold water + 100g ice)
- as needed semola rimacinata, for dusting
- as needed oil, for containers
Instructions
- 1
Accurately weigh all ingredients. If using fresh yeast, dissolve it first in a splash of the water.
⏱️ 5 min - 2
In the mixer bowl, combine flour, yeast, salt, and ice water. Knead on low-medium speed for 10–12 minutes. Check the dough periodically—aim to finish kneading around 24°C (75°F).
⏱️ 12 min•🌡️ 75 - 3
If the dough is smooth, strong, and elastic, cover and rest at room temperature for 1 hour. If it still feels sticky, bumpy, or slack, give it a set of stretch-and-folds on the counter before resting.
⏱️ 60 min - 4
Divide the dough into 5 balls of 300g each (plus 1 small bonus ball with the leftover dough). Shape into tight rounds, place into lightly oiled proofing containers, seal, and refrigerate for 12 to 24 hours for cold fermentation.
⏱️ 10 min - 5
Take the dough balls out of the fridge 1 hour before baking. Dust with semola rimacinata, stretch gently with your fingertips from the center outward to push the air into the crust (cornicione), top, and bake at maximum heat!
⏱️ 15 min