Pizza Leavening and Hydration: Complete Guide

The perfect homemade pizza depends not only on the quality of the ingredients, but also on the right combination of leavening and hydration of the dough. These two factors directly influence the texture, softness and digestibility of the pizza. In this guide, we will explore how to get a perfect dough, how to best manage leavening, and how to improve pizza baking at home with a lava stone refractory plate.

What is Pizza Leavening and Why is it Important?

Dough rising is the process during which pizza yeast ferments the sugars in the flour, producing carbon dioxide. This gas trapped in the gluten mesh of the dough increases the volume of the pizza, giving it lightness and alveolation.

There are two main types of leavening:

Short leavening time (4-6 hours): Often used for doughs with a high baking temperature, such as Neapolitan pizza.
Long leavening (24-72 hours): Promotes a more digestible dough and develops more complex flavors due to slow and controlled fermentation.

Pizza Dough Hydration: What Does It Mean?

Pizza dough hydration is the ratio of the amount of water to flour, expressed as a percentage. For example, a dough with 60 percent hydration means that 600 ml of water is used for 1 kg of flour.

How does Hydration affect the Dough?

Low hydration (50-55%): Dough that is drier, easier to work with, but less alveolate and crispier.
Medium hydration (60-65%): Ideal for homemade pizza, with good structure and a balance of crispness and softness.
High hydration (70-80%): Doughs that are harder to handle, but give a very fluffy, honeycombed pizza, typical of the contemporary style.

Techniques for a Perfect Leavening

Choosing the right yeast: Fresh or dry brewer ‘s yeast is the most commonly used, but sourdough offers a unique flavor profile and greater digestibility.
Control the temperature: The ideal temperature for rising varies between 18-22°C for a long fermentation and 24-28°C for a faster one.
Use refrigerated maturation: After an initial rise at room temperature, letting the dough rest in the refrigerator for at least 24 hours improves texture and flavor.
Making dough folds: They help develop the gluten mesh, making the dough more elastic and easier to roll out.

The Perfect Cooking with the Lava Stone Refractory Plate

To enhance the end result of your homemade pizza, it is essential to use a lava stone refractory plate. This tool allows you to replicate the cooking of professional pizza ovens, reaching high temperatures and ensuring a crispy, well-cooked base.

Why use the refractory plate?

Even heat distribution: Ensures even cooking without scorching.
Increased heat retention: Maintains a constant temperature, allowing quick and perfect cooking.
Wood-fired oven-like effect: It makes the base crispy while keeping the dough soft inside.

To get the most out of your refractory pizza plate, preheat it in the oven for at least 30 to 40 minutes at maximum temperature, then lay the pizza on top for quick and even cooking.

Learn more about our custom refractory plates by visiting our online configurator!

Conclusion

Understanding the relationship between pizza leavening and dough hydration is critical to making a perfect pizza. By experimenting with different levels of hydration and rise times, you can find the ideal combination for your taste and cooking method. Whether you prefer a crispy pizza or a fluffy, honeycombed one, the key is in the care of the dough and patience during rising. And with the use of the lava stone refractory plate, you can take your homemade pizza to the next level!