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Low Hydration Pizza Dough Recipe [55% Hydration]

Are you ready for a game-changing low hydration pizza dough recipe that’s quick, easy, and yields a delicious crust with a crispy crunch?

Look no further because today, we’re going to make a low hydration pizza dough perfect for those who love a classic, thin crust.

With just a few simple ingredients and a quick knead, you’ll enjoy a hot and fresh pizza in no time. So let’s get started and make some mouth-watering pizza together!

Check our article on low hydration pizza dough for more information.

Let’s get started!

Low Hydration Pizza Dough Recipe (55% Hydration)

This is our signature high-hydration recipe at 75% hydration. The best and easy homemade pizza crust recipe. It is super simple with only flour, water, yeast, and salt. Easy to remember and adaptable to any other pizza style.
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Course: Main Course
Cuisine: American, Italian
Keyword: high hydration pizza dough, Homemade Pizza Dough, Pizza Crust, Pizza Dough, Pizza Dough Recipe
Prep Time: 30 minutes
Fermentation Period: 12 hours
Total Time: 9 hours
Servings: 3 Dough Balls 270 grams each
Author: the PROs


  • 500 g Caputo Pizza Flour or Bread Flour 00 Type
  • 275 g Water
  • 5 g Active Dry Yeast
  • 10 g Fine Sea Salt

IMPORTANT NOTE: You can hover over the "Servings" box above to automatically recalculate the proportions according to the amount of dough balls you need.


      If you can't find Caputo Pizza Flour you may use any of the following:

      If you want to use Instant Yeast substitute with the following:

      Nutrition Facts
      Low Hydration Pizza Dough Recipe (55% Hydration)
      Amount Per Serving (1 280g)
      Calories 1214 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 1g
      Sodium 1307mg57%
      Potassium 365mg10%
      Carbohydrates 243g81%
      Fiber 9g38%
      Sugar 1g1%
      Protein 41g82%
      Vitamin A 7IU0%
      Vitamin C 0.01mg0%
      Calcium 56mg6%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.


      Activate Yeast

      • In a mixing bowl add about 20g of water and yeast and whisk vigorously for 15 seconds.  The yeast should dissolve in the water and the mixture should foam.  If it doesn’t and the yeast granules float, the yeast is “dead” and should be discarded.
        Note:  If you are using instant yeast, mix dry ingredients first, starting the flour and the yeast to evenly distribute. Do not add salt at this stage, only after incorporating the water. (After Step 2)

      Mix the Dough

      • Combine the flour with the yeast mixture and the remainder of the water using the paddle attachment mix on slow speed for 1 minute, or until all the ingredients are evenly distributed and fully hydrated, all the water should be absorbed.
        Note: if your electric mixer does not have a paddle attachment you can use the dough hook attachment instead-but allow longer for the mixing.
      • After 1 minute, keep mixing with the stand mixer fitted with the dough hook.  With the mixer running on the lowest speed, pour in most of the water, reserving about 2 tablespoons, followed by the yeast and water mixture.  Pour the reserved water in the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer.
      • Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes tighter around the hook.  Stop the mixer.  Using your fingers to pull away any dough clinging to the gook and scrape the sides and bottom with a bowl scraper or rubber spatula.

      Knead the Dough

      • Knead the dough in the mixer on low speed for 5 – 7 minutes.
      • Using the bowl scraper, transfer the dough to a lightly floured work surface, then knead it for 1 to 3 minutes, until smooth.  If the dough is too sticky to knead, sprinkle it with just enough flour to allow you to work with it. 

      First Fermentation

      • Cover the dough with plastic cling or a damp towel; and let it rest at room temperature for 1 to 1 1/2 hrs. This is the first fermentation.

      Degas the Dough

      • After the first fermentation you need to degas the dough by punching it down with your fist releasing all of the accumulated air.

      Divide into Doughballs

      • Remove the dough from the bowl and form the dough into balls.

      Second Fermentation

      • Set the balls in a dough proofer on a half sheet pan(s), spacing them about 3- 4 inches apart.  Place the lid on the dough proofer or wrap the pans(s) airtight with a double layer of plastic wrap, sealing the wrap well under pans(s).  Put the pan(s) in a level spot in the refrigerator and refrigerate for 8 to 24 hours.
        Note: Form dough balls, and place each dough ball into an oiled freezer bag, seal, and freeze. These will keep for up to three months.
      For more recipes check out Homemade Pizza Pro/Recipes

      The Last Slice

      This low hydration pizza dough recipe is a quick and easy option for anyone who loves a classic, thin-crust pizza. With its simple ingredients and quick kneading time, you can have a hot and fresh pizza ready in no time.

      So why not give it a try?

      Gather your ingredients, fire up your oven, and get ready to enjoy a delicious pizza in the comfort of your own home. Trust us; your taste buds will thank you!

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