Homemade Pizza Dough with 65% Hydration

This is our updated, easy Homemade Pizza Dough recipe. It’s simple to prepare and uses an overnight cold ferment for improved flavour and a light, airy texture. The dough is forgiving to handle and makes delicious pizzas whether you bake on a stone, steel or in a tray.

We’ve been making pizza for years and constantly refine our method. The original recipe from 2017 no longer matched how we make pizza today, so this version replaces it with improvements based on what works best in a home kitchen.

This dough is formulated at 65% hydration — a balance that gives an airy crumb while remaining manageable for most home bakers.

If you make pizza regularly, a pizza stone or steel and a pizza peel are worthwhile investments. They speed up the process and help you achieve a crisp base.

There’s a lot of practical information here. Use the table below to jump to the section you need or scroll straight to the full recipe.

Table of Contents

• The new and improved dough vs the original
• Notes on hydration
• Ingredient notes
• Visual walk-through
• Recipe tips
• FAQs
• Pizza recipes to try
• Full Recipe

The new and improved dough vs the original

• Minimal yeast – This recipe uses just 1 g (¼ teaspoon) instant yeast for a lighter, more open texture.
• Overnight cold ferment – A long, slow fermentation in the fridge develops flavour and creates a delicate, airy crumb.
• No rolling pin – The dough is shaped by stretching and gravity rather than rolling, which preserves the air in the crust.

Notes on hydration

Hydration refers to the ratio of water to flour in the dough. Higher hydration yields a lighter, more open crumb but makes the dough softer and more challenging to shape.

Above about 65% hydration, shaping becomes quicker and requires more experience. For a dependable, easy-to-handle pizza dough that still produces a light crust, 65% is an excellent compromise.

Ingredient notes

• Flour – In Italy, Tipo 0 and Tipo 00 are commonly used for pizza. Choose a flour with at least 12% protein to get good structure. Tipo 00 is widely available and works very well for this dough.
• Instant yeast – This can be mixed straight into the flour. If you only have active dry yeast, dissolve it in a little water first to activate it.
• Semola Rimacinata – Use semola or fine cornmeal to dust your peel or tray. It won’t stick to the dough the way flour can and helps the pizza slide easily onto the oven surface.

Step 1 – Combine flour, water and yeast in a bowl or stand mixer until a rough dough forms. Cover and rest for 30 minutes to hydrate the flour.

Step 2 – Add the salt and knead for about 10 minutes with the dough hook or by hand until the dough is smooth and elastic.

Step 3 – Shape the dough into a ball, return it to the bowl and cover. Let it proof at room temperature until it has roughly doubled in size (around 4 hours).

Step 4 – Turn the dough onto a clean surface and divide it into four pieces. Each should weigh about 235–240 g if you prefer consistent portions, but exact weight is optional.

Step 5 – Form each piece into a smooth ball by folding the edges toward the centre and turning the dough on the work surface. Place each ball in a small bowl, seam-side down.

Step 6 – Cover the bowls and refrigerate for a cold ferment of 18–48 hours. This slow chill develops flavour and strengthens the dough.

Step 7 – Remove the dough from the fridge 2–3 hours before baking so it comes to room temperature. Preheat the oven to its highest setting with a stone or steel inside for at least 45–60 minutes.

Step 8 – Dust your work surface generously with semola. Place one dough ball on the semola, press the edge to form a rim, then gently stretch the centre by rotating and using gravity or your fists. Avoid tearing the skin to preserve the air pockets.

Step 9 – Lightly spread tomato sauce over the base, add mozzarella and a few toppings. Slide the pizza onto a peel and transfer to the stone. Bake for about 7–10 minutes, or until the crust is golden and the cheese is bubbling.

Recipe tips

• Weigh ingredients – Flour measured by volume can vary widely. A kitchen scale gives consistent results and more reliable dough hydration.
• Sticky dough – If the dough feels sticky, dust your hands lightly with flour when shaping. The dough should be tacky but workable.
• Cook time – Baking time depends on oven temperature and equipment. A home oven at 270°C (518°F) with a pizza stone may bake pizzas in 5–7 minutes; cooler ovens will take longer.