How to Control Temperature, Time, and Hydration for Pizza Dough
Temperature, Time, and Hydration are key variables in pizza dough. Once you learn how to control them, you will dominate your pizza game!
So, you need to understand how they affect each other and how you can control them to make the best dough.
You will see a summary of how these factors affect your end result.
Don’t forget to read all the way to the end, where we tell you exactly what to do depending on the result you want to achieve.
Let’s get started!
Here’s What You Will Find:
Pizza Fermentation Temperature
Temperature
Temperature is one of the key variables you must pay close attention to. The temperature of the dough, the refrigerator, and the kitchen all make a huge difference in your end result.
The humidity in the air is of equal importance. The flour in your dough will absorb more or less water depending on the humidity of the air. As a result, you can have a wetter or drier dough.
How to Control Baking Temperature
Lower Temperature
- Decreases fermentation
- Decreases rising time
- Slows down yeast
Higher Temperature
- Increases fermentation
- Increases rising time
- Speeds up yeast
Pizza Fermentation Time
Time
Time is another key variable factor. Long, slow-rising times create the deepest flavors. These days, people are constantly looking for the fastest dough, with no rising and no kneading.
That is fine, you can still make pizza this way, but we guarantee you it will never be as tender and flavorful as you would have a little patience. The secret is slow!
How to Control Baking Time
Less Time
- Requires more yeast
- Creates smaller bubbles
- Creates less complex flavors
More Time
- Requires less yeast
- Creates larger bubbles
- Creates more complex flavors
Pizza Dough Hydration
Hydration
As a general rule, the higher the hydration of your dough, the lighter, puffier, more tender, and crisper the dough will be.
You would think that more water would make the crust soggy, but what happens is that when it bakes, it creates steam that helps the dough expand, giving the crust a crisp exterior while the inside stays moist and soft.
How to Control Hydration
Less Water
- Retards the yeast
- Increases fermentation
- Increases rising time
- Creates fewer bubbles
- Creates less steam
More Water
- Accelerates the yeast
- Decreases fermentation
- Decreases rising time
- Creates more bubbles
- Creates more steam
Tips for the Best Pizza Dough
Here’s What to Do to Achieve the Best Results for Your Pizza Dough
If you want more flavor in your pizza dough, use less yeast and let it rest for longer.
If you are in a rush and need pizza dough quickly, add more yeast and let it rest for a shorter period of time.
If you want a crispy crust, add more water to the dough for a high-hydration
If you want a bigger hole structure in your crust, add more water for a high-hydration dough.
If you want a flat pizza crust with no holes, add less water and more yeast and let it rest for a shorter period of time.
Here’s What the PROs at Homemade Pizza Pro Use and Recommend to Ferment Pizza Dough
Here are the Recommended Baker’s Percentages per Pizza Style
| Ingredient | Neapolitan | NY-Style | Sicilian | Chicago Deep |
|---|---|---|---|---|
| Flour | 100% | 100% | 100% | 100% |
| Water | 65% | 65% | 75% | 60% |
| Yeast | 1% | 1% | 1% | 1% |
| Salt | 2% | 2% | 2% | 2% |
| Oil | – | 5% | 2% | – |
| Sugar | – | 4% | – | – |
| Lard | – | – | – | 4% |
| Malt | – | – | 3% | 2% |
| Butter | 4% | |||
| Cornmeal | 5% |
Additional Pizza Dough Hydration Resources
Best Water for Pizza Dough: Temperature, Quality, and Hydration
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In this article, we are going to dive deep into the mysterious ways of water. In conjunction with flour, yeast, and salt, it can make the most spectacular pizza dough.
High Hydration Pizza Dough – Secret Ingredient to Perfectly Crispy Pizza
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Pizza Dough Hydration – Mastering the Art of the Perfect Crust!
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If you’re looking to get the best results, this scientifically proven formula to calculate, manage and control pizza dough hydration will get you on track to become the best pizza baker! So, let’s get started.
Here’s the Secret to Making the Perfect Crispy Pizza Crust
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Are you tired of making homemade pizza that has a crust that never seems to get crispy enough? We’ve got the answer to this problem! Our assortment of tips and methods will solve your problem once and for all. You’ll get better results in how to make a pizza crust crispy and crunchier than ever! So, let’s find out!
Here’s a video brought to you by Ooni on Pizza Dough Hydration
Additional Fermentation Resources
Pizza Dough Fermentation: Unlocking the Secret to the Perfect Crust
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Learn the correct process of pizza dough fermentation and why this is so important in the pizza-making process.
Cold Fermentation: Unlocking the Magic of Slow-Risen Pizza Dough
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How to Proof Pizza Dough Fast
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Dough Degassing: The Key to a Crispy, Airy Pizza Crust
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Discover what pizza dough degassing is and why so important in the pizza-making process. See how it works and check the best practices.
Retarding Pizza Dough: The Timeless Technique for a Perfect Crust
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In this article, you will learn what retarding dough is and why it is the key to your homemade pizza success. When you decide to make pizza at home, the most challenging but most important part of the process is making the pizza dough.
Pizza Dough Proofing Like a Pro! – Get Your Dough Right!
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Have you ever heard the phrase the proof is in the pudding? In this guide, you will learn that the …
The Last Slice
The volume of the mass dough will also play an essential role in the interrelationship of these factors. It is not the same as a big mass of dough as a small mass of dough.
For example, it takes more time for a big mass of dough to change temperature than for a smaller mass.
Now that you’ve learned how these key variables affect your dough play with them and experiment to get the kind of dough you want in the time that you have available.
Additional Resources
How to Mix Pizza Dough
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Do you want to learn how to mix pizza dough? Pizza dough is a staple in most households, but it …
Baker’s Percentage Charts for Pizza Dough: Unlock the Secret Formula for Perfect Pizzas Every Time!
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This baker’s percentage chart will give you a starting point to develop your own recipe. These are the four main base recipes that can be adapted to any other pizza style.
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Pizza Dough Thickness (The Easy Guide on How Thick Should Pizza Dough Be?)
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The crust is one of the deciding factors in most pizza styles, right from the thin crust ones such as New Haven and New York style to thick crust pizzas such as the Sicilian and the Detroit. So no matter what pizza style you like, the crust is always a deciding factor. So how thick your crust should be? Let’s find out!
7 Hydration Percentages by Pizza Style that Actually Make the Best Pizza
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Making a pizza is all about getting your pizza dough to have just the right amount of hydration. If you’re looking to get the best results this guide can help you find the specific pizza dough hydration according to your desired pizza style. Let’s check it out!
Pizza Dough Weight Chart: The Ultimate Cheatsheet by Pizza Style
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Most of us know that we should be weighing our ingredients for the best accuracy and consistency in baking. The same principle goes for pizza dough! So if you would like to know how much dough you need for your pizza, jump right in! Don’t forget your FREE PDF!
Homemade Pizza FAQs
How to Start Making Pizza?
Making pizza at home is actually very simple, and anyone can do it. If you don’t have a mixer, you can still make the dough by hand.
Check our guide on How to Get Started to begin your pizza-making journey.
Do I need a pizza oven to make pizza at home?
No, you can make pizza in a regular kitchen oven, and these days you can even make pizza on your stove or your grill.
Check our Recommended Oven Section for the oven that best suits your needs.
What is the best flour for pizza?
The best flour for pizza is flour which contains a high-protein content. Of course, it will depend on the kind of oven you have.
Regarding the brand, we’ve found that Caputo Chef’s Flour works best for home ovens, while Caputo Pizzeria works best for high-temperature ovens.
Check the Best Flour for Pizza article to learn more about flour and why we think Caputo is best.
How long should I bake pizza?
The time to cook your pizza will depend on the kind of pizza you are making and the kind of oven you have.
The lower the temperature, the longer will take to cook your pizza. On average, it will take 12 to 15 min to cook pizza in a 500F oven.
For details on specific cooking times and temperatures, check the Guide to Oven Temperature and Cooking Time article.
What kind of yeast should I use for pizza?
To make pizza dough, you can use any yeast you have available. You can use fresh, instant, or active dry yeast.
The amount of yeast to use will vary depending on which one you use.
We found that active dry yeast gives the best results. To find out why we think is best to check Yeast: Here is What You Need to Know article.
What is the best hydration percentage?
On average, water should be 65% of the total weight of flour. For example, if your recipe calls for 500g of flour, you should add 325g of water (500 x .65 = 325).
Of course, the temperature of the oven will also have an impact on your final result.
Check our guidelines and our Baker’s Percentage Charts for the best results.
For more pizza questions, check our Pizza FAQs Page or Contact Us.
When in Doubt, Check Our Resources
To help you become a better homemade pizza baker, we developed these reference sources you can use when making any of our recipes.
Check Amazon’s Pizza-Making Must-Haves
Enjoy!
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