The Art of the Crust: Why High-Hydration Dough Matters

When people talk about world-class pizza, the conversation usually starts with San Marzano tomatoes or fresh buffalo mozzarella. But at the heart of every great pie is a quieter hero: the dough.

One of the most critical—yet invisible—factors in a professional pizza kitchen is the hydration level. This single variable dictates how your pizza feels, tastes, and even how well you digest it. If you’ve ever wondered why Neapolitan-style pizza feels so much lighter than a standard slice, the answer lies in the water.

What is High-Hydration Pizza Dough?

In the world of baking, hydration refers to the ratio of water to flour. For example, if a recipe uses 700g of water for every 1000g of flour, it is a "70% hydration" dough.

While standard commercial pizzas often use lower hydration for a stiffer, crunchier crust, high-hydration dough (typically 65% to 75%+) results in a base that is:

• Elastic and soft to the touch.

• Open in structure (think large, airy bubbles).

• Incredibly light once it hits the heat of the oven.

How Hydration Transforms Your Pizza Crust

High-hydration isn't just a technicality; it’s a sensory experience. Here is how that extra water changes the final product on your plate:

1. The "Cornicione" (The Airy Edge)

High water content allows steam to form rapidly in a high-heat oven. This causes the dough to "spring" or puff up instantly, creating that signature airy, charred rim known as the cornicione.

2. A Tender, Supple Bite

Unlike dense, "bready" pizzas, high-hydration crusts are crisp on the thin exterior but soft and pillowy inside. It’s a crust that folds easily and never feels tough or dry.

3. Better Flavor Balance

A heavy, dense crust can overwhelm delicate toppings. A hydrated, light dough acts as a canvas—it supports the ingredients without competing for space in your mouth.

The Challenge of Crafting High-Hydration Dough

If high hydration is so good, why doesn't everyone do it? Quite simply: it’s difficult to master. Working with "wet" dough requires a high level of skill. It is stickier, more sensitive to room temperature, and has a very small margin for error. One wrong move during the stretching process can lead to a tear.

This is why authentic Neapolitan pizza is a true craft. At Osteria, our dough is handled with extreme care—monitored for humidity, fermented slowly, and stretched by hand to preserve those precious air bubbles.

Is High-Hydration Pizza Easier to Digest?

Many of our guests notice they feel better after eating a Neapolitan-style pizza compared to a fast-food alternative. This isn't a coincidence.

High hydration, paired with a long fermentation process, breaks down gluten structures more effectively. This creates a "pre-digested" dough that is much gentler on the stomach. You get all the satisfaction of a pizza feast without the heavy, bloated feeling afterward.

Quality Over Shortcuts

High-hydration dough cannot be rushed. It doesn’t work with rolling pins or high-speed machinery; it requires patience, daily adjustments, and skilled hands.

At Osteria, we believe the dough is the foundation of everything we do. We choose our hydration levels deliberately to ensure every bite is light, balanced, and comforting. When the dough is right, every other ingredient shines.

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and experience the difference that hand-crafted, high-hydration dough makes.