Recipe Overview
70% Hydration at a Glance
Baker’s Percentages
Dough Formula
| Ingredient | Weight | Baker’s % |
|---|---|---|
| King Arthur Sir Lancelot Flour | 539 g | 100% |
| Cold Water | 377.3 g | 70% |
| Salt | 13.5 g | 2.5% |
| Olive Oil | 17.8 g | 3.3% |
| Diastatic Malt Powder | 10.2 g | 1.9% |
| Instant Dry Yeast | 2.2 g | 0.4% |
Total dough weight: Approximately 960g
Yield: Two approximately 480g dough balls
Why This Hydration?
What to Expect From 70% Hydration
At 70% hydration, the dough contains substantially more water than the 62% and 64% versions, producing a softer and more extensible dough.
The additional water can contribute to a lighter, airier interior and a more delicate crust structure.
This dough will be stickier during mixing, folding, dividing, balling, and stretching, so it is best suited to experienced dough handlers.
Strong high-gluten flour, adequate mixing, controlled dough temperature, and one or more folds are especially important at this hydration.
Because the dough is softer, launching requires confidence and an efficiently prepared work area.
Step-by-Step Instructions
Mixing and Fermentation Process
- Hold back some of the water. Reserve approximately 25–40g of the total water. Add the flour, remaining water, instant dry yeast, and diastatic malt powder to the mixer.
- Begin mixing. Mix on low speed until the flour is fully hydrated and a cohesive dough begins to form.
- Develop the initial gluten structure. Continue mixing until the dough begins pulling together and shows visible strength before adding the reserved water.
- Add the reserved water gradually. Slowly add the reserved water in small additions, allowing each addition to incorporate before adding more. This technique is sometimes called bassinage.
- Add the salt. Add the salt and continue mixing until it is evenly distributed.
- Add the olive oil. Add the olive oil gradually after the water has been incorporated. Continue mixing until the dough becomes smooth and cohesive.
- Check the dough temperature. Aim for a finished dough temperature of approximately 72–75°F. Stop mixing if the dough begins becoming excessively warm.
- Rest the dough. Transfer the dough to a lightly oiled container, cover it, and allow it to rest for approximately 20 minutes.
- Perform the first stretch and fold. With lightly wet or oiled hands, perform a stretch and fold to strengthen the dough.
- Perform an optional second fold. If the dough still feels loose, perform a second stretch and fold after another 20–30 minutes.
- Complete the room-temperature bulk fermentation. Allow the covered dough to remain at room temperature for approximately one hour total, including the resting and folding periods.
- Divide the dough. Use a lightly oiled bench scraper to divide the dough into two approximately 480g portions.
- Form the dough balls. Shape each portion gently, using lightly oiled hands and enough surface tension to create a ball without tearing the dough.
- Refrigerate. Place the dough balls into lightly oiled, covered containers and refrigerate for approximately 72 hours.
- Temper before baking. Remove the dough from the refrigerator approximately two to four hours before baking. Avoid allowing it to become excessively warm or overproofed.
- Stretch carefully. Turn the dough onto a well-floured work surface and stretch it gently, preserving as much gas in the outer crust as possible.
- Top and launch efficiently. Transfer the stretched dough to a prepared peel, add toppings quickly, confirm that the pizza moves freely, and launch it onto the preheated steel.
- Bake. Bake the pizza on a thoroughly preheated pizza steel at 550°F, rotating as needed for even coloring.
Home Oven Method
Baking Notes
Use strong high-gluten flour capable of supporting the additional water.
Do not add all of the water immediately if your mixer struggles to develop high-hydration dough.
Keep the dough cool during mixing because high-hydration dough can warm quickly during extended mechanical development.
Use wet or lightly oiled hands during folds and dividing rather than adding unnecessary flour to the dough.
Build the pizza quickly after transferring it to the peel.
Use a pizza screen for the initial bake if you are not yet confident launching a soft, high-hydration dough directly from a peel.
If the bottom finishes before the top, move the pizza to one or two screens to reduce direct heat from the steel.
After cutting, cool the pizza briefly on a screen to allow steam to dissipate and preserve bottom crispness.
Troubleshooting
Common Questions
Is 70% hydration appropriate for beginners?
It is generally better suited to experienced pizza makers. Beginners may have more predictable results starting with the 62% formula and progressing to 64% before attempting 70%.
Why is my 70% dough spreading instead of holding its shape?
The dough may need stronger flour, additional gluten development, one or more folds, a cooler finished dough temperature, or tighter fermentation control. Overproofed dough can also spread excessively.
Why should I hold back some of the water?
Adding the final portion of water after initial gluten development can make it easier for the dough to absorb a high percentage of water without immediately becoming loose and unmanageable.
Can I use ordinary all-purpose flour?
An all-purpose flour may not have enough strength or absorption capacity for this formula. A strong bread flour or high-gluten flour is generally a better choice.
Can I use this dough for pan pizza?
Yes. A 70% hydration dough can work especially well for Detroit-style, Grandma-style, and other pan pizzas because the pan provides support and eliminates the need for a direct peel launch.
Why does the dough stick to everything?
High-hydration dough is naturally tackier. Use wet or lightly oiled hands, a bench scraper, properly floured containers, and an efficiently organized workspace rather than continually adding flour to the dough.
Will 70% hydration automatically create a more open crust?
No. Hydration can support a lighter structure, but flour strength, gluten development, fermentation, dough temperature, shaping, proofing, and baking intensity all influence the final crumb.
Scale the Formula
Need a Different Amount of Dough?
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