High-Hydration (70%) Pizza with Lava Stone Plate: Perfect Recipe
If you want to make a homemade pizza crispy outside and soft inside, the dough with high hydration (70%) Is the ideal solution. Thanks to the Cuorelavico lava stone refractory stone, you can achieve a perfect baking, similar to that of a wood-burning oven, directly in your home oven.
Discover the step-by-step recipe and all the secrets to achieving a perfect Neapolitan pizza!
Ingredients for the dough (70% hydration)
(Servings for 3 pizzas of 280 g each)
–500 g flour type 00 or 0 (12-13% protein, ideal for high-hydration doughs)
– 350 ml of water at room temperature (70% hydration)
–2 g dry brewer’s yeast (or 6 g of fresh yeast)
– 12 g of fine salt
–10 g of extra virgin olive oil (optional, improves elasticity and crispness)
How to prepare high hydration pizza dough
Autolysis for more elastic dough
(Recommended step to improve gluten structure and get a lighter pizza!)
1. In a large bowl, pour the flour and add 90 percent of the water (315 ml).
2. Mix until the water is absorbed, without kneading too much.
3. Cover with a cloth and let stand for 30-45 minutes.
Kneading and giving strength to the dough
4. Dissolve the yeast in the remaining water (35 ml) and add it to the bowl.
5. Knead for 10 minutes, until the mass is elastic and homogeneous.
6. Add the salt and knead another 2 minutes. If you use oil, incorporate it at the end.
7. Cover with a cloth and let stand for 30 minutes.
Folding technique for perfect dough
(The folds help give structure and strength to the dough!)
8. After resting, do 3 sets of slap & fold folds (take the dough, lift it up and fold it in on itself).
9. Wait 30 minutes between each set, keeping the dough covered.
Slow leavening for a super digestible pizza
10. Transfer the dough to a lightly oiled container and cover.
11. Let it rest 2 hours at room temperature, then put it in the refrigerator for 12-24 hours.
(Refrigerated ripening improves digestibility and flavor!)
Form the buns and second rise
12. 3 hours before baking, take the dough out of the refrigerator and divide it into 3 loaves of about 280 g each.
13. Let them rise covered until doubled.
Perfect Cooking with the Cuorelavico Lava Stone Plate
To obtain a pizza with crispy crust and a well-cooked base, the lava stone refractory stone is critical. Follow these steps for a ideal cooking in the home oven.
🔥 Preheat the lava stone
-Position the Cuorelavico refractory plate at the top about 6 inches from the top heating element of the oven.
-Turn the oven on to the highest temperature in the grill function and let it heat for at least 45 minutes
🍕 Rolling out and stuffing the pizza
-Flour the work surface well and roll out a loaf with your hands, without using a rolling pin.
– Season with tomato puree, mozzarella fiordilatte and fresh basil, or whatever ingredients you prefer!
🔥 Bake on the lava stone
–Set the oven to static mode
-Transfer the pizza to the plate with a lightly floured paddle.
-Bake until the edge is golden brown.
-Add mozzarella cheese halfway through cooking to prevent burning.
La Cuorelavico lava stone plate allows you to reach high temperatures, ensuring an uniform cooking with a perfectly honeycombed ledge.
Perfect for Neapolitan pizza, bread and focaccia, it is the ideal accessory for every yeast enthusiast!
🔥 Check out our selection of lava stone pizza plates at www.cuorelavico.it and start baking pizzas like a real pizza maker! 🍕
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