65% Hydration Pizza Dough - 24-Hour Method

Notes on lowering hydration for a more manageable dough...

The Approach

Tried a slightly lower 65% hydration using the spiral mixer and 24-hour fermentation.

Key Changes

• Reduced water content (65% vs previous 70%)
• Used properly active yeast
• Maintained full 24-hour fermentation

Method Notes

1. Initial Mix
   • Cold water (95% of total) + flour + fresh instant yeast
   • Noticeably easier to handle than 70% hydration
   • Dough came together more quickly in the mixer
2. Rest & Final Mix
   • Same 45-minute autolysis rest
   • Added remaining water in three stages
   • Mixed in salt with final water portion
   • Temperature stayed nicely below 24°C
3. Shaping
   • Less sticky during slap and fold process
   • Easier to create tension on the surface
   • Formed tight balls with less effort
4. Fermentation
   • Full 24-hour process (6 hours bulk + 18 hours final proof)
   • Maintained consistent room temp (19-20°C)
   • Proper rise this time with fresh yeast!

Results

The 65% hydration with proper fermentation produced:

• Excellent structure with good air pockets
• Slightly chewier crust than 70% version
• Perfect balance of extensibility and strength
• Complex, developed flavour from proper 24-hour fermentation
• Easier handling when stretching for pizza making

Worth Noting

The lower hydration made the dough more forgiving and easier to manage, especially for shaping. Still maintained excellent texture but with better work ability. That said with the spiral mixer there was little difference between 65% hydration and 70% in terms of effort and 70% gave slightly better strength.