Homemade Pizza Dough: Perfect 65% Hydration

Name: Homemade Pizza Dough: Perfect 65% Hydration
Prep time: 20 min
Cook time: 10 min
Total time: 1470 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 3/4 cup bread flour (plus extra for dusting); 1 tsp instant yeast; 2 tsp salt; 1 1/2 cup water (room temperature); 2 tbsp olive oil

1470 min 4 servings Medium

All Recipes

Master the art of homemade pizza dough with a 65% hydration recipe, perfect for home ovens and packed with flavour.

Prep

20 min

Cook

10 min

Total

1470 min

Servings

Difficulty

Medium

Creating your own homemade pizza dough is a rewarding experience that brings the authentic pizzeria feel right to your kitchen. With this recipe, you'll achieve a perfect 65% hydration dough, known for its balance between chewiness and crispiness, making it ideal for home ovens. Cold fermentation is the secret to enhancing the flavour of your dough. By allowing it to rest in the refrigerator, the yeast slowly ferments, developing complex flavours and aromas. This method also improves the dough's texture, resulting in a crust that's both airy and satisfying.

Instructions

Mix dry ingredients

In a large bowl, combine bread flour, instant yeast, and salt. Stir until evenly mixed.

Pro tip: Use a kitchen scale for precise measurements, especially for flour.

Add wet ingredients

Add water and olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.

Pro tip: Use lukewarm water to activate the yeast effectively.

Knead the dough

Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Perform the windowpane test to check gluten development.

Pro tip: If the dough feels sticky, lightly flour your hands and the surface.

Initial rise

Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature until doubled in size, about 1-2 hours.

Pro tip: For a cold ferment, refrigerate the dough for 24-48 hours.

Preheat oven

Preheat your oven to its highest setting (250°C/482°F) with a pizza stone or steel on the middle rack for at least 30 minutes.

Pro tip: A pizza steel retains heat better than a stone, providing a crisper crust.

Divide and shape

Punch down the dough and divide into 2-4 equal portions. Shape each into a ball and let rest for 15 minutes. Gently stretch each dough ball into a disc using your hands.

Pro tip: Avoid using a rolling pin to preserve air pockets.

Bake

Transfer a shaped dough onto a parchment-lined peel or back of a baking sheet. Add desired toppings and slide onto the preheated stone/steel. Bake for 8-10 minutes until the crust is golden brown and cheese is bubbly.

Pro tip: Rotate the pizza halfway through for even baking.

💡

Tips & Tricks

Use high-quality bread flour for a chewy texture.
Achieve a windowpane effect to ensure gluten development.
Preheat your oven with a steel for optimal crust.
Shape gently with your hands, avoiding a rolling pin.

Frequently Asked Questions

How long should pizza dough rise?

Pizza dough should rise for 1-2 hours at room temperature or 24-48 hours in the fridge for a cold ferment.

What is the best temperature to bake pizza dough?

Bake pizza dough at the highest oven setting, usually 250°C (482°F), using a preheated stone or steel.

How do you make gluten-free pizza dough?

Substitute bread flour with a gluten-free flour blend and add 1/2 tsp of xanthan gum for elasticity.

Can you make pizza dough in a bread machine?

Yes, use your bread machine's dough setting and follow the same ingredient measurements.

How do you know when pizza dough is ready to use?

Pizza dough is ready when it has doubled in size and passes the windowpane test, indicating good gluten development.

Serving Suggestions

For a classic pizza experience, top your dough with a simple tomato sauce, mozzarella, and fresh basil. Pair with a crisp salad and a glass of Chianti for an Italian-inspired meal. Leftover dough can be stored in the fridge for up to 3 days or frozen for a month. Thaw overnight in the fridge before using. Consider making multiple batches to have dough ready for a quick pizza night.

Nutrition per serving

320

Calories

Protein

Fat

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