Pizza Dough Hydration & How to Stretch Sticky Dough Like a Pro
Making great pizza starts with great dough, and one of the most important factors in that dough is hydration. Whether you’re going for a light Neapolitan-style crust or something a little chewier, the amount of water in the dough directly affects how it behaves, how it bakes, and ultimately how it tastes.
WHAT IS PIZZA DOUGH HYDRATION?
Simply put, hydration refers to the ratio of water to flour in a dough. The higher the hydration, the wetter and looser the dough will be. High-hydration doughs are known for producing beautifully airy, light, and open-crumb crusts, like the classic Neapolitan. These doughs tend to puff up dramatically in the oven, giving you that signature leopard-spot charring and soft chew. But higher hydration also comes with a trade-off: these doughs are stickier, more delicate to handle, and less forgiving to work with.
HOW TO STRETCH A STICKY DOUGH BALL
If you find your dough ball is sticky when proved, don’t panic; it means you’re working with a softer, more hydrated dough that’s packed with potential. Sticky dough can be a bit tricky at first, but it’s not a problem - it just needs to be handled correctly. With a few simple techniques and a bit of practice, you’ll learn to manage it confidently and stretch even the highest-hydration doughs like a pro. Here’s how:
Use flour (wisely)
Dust your hands, the work surface, and your dough ball lightly with flour. Too much and the dough won’t grip the surface enough to shape; too little and it’ll stick like glue. Use plain flour or fine semolina for dusting. Semolina is coarser, so helps reduce friction and sticking during the stretching process.
Try the "wet hands" method
It seems counterintuitive, but for the stickiest doughs, dipping your hands in water before handling can prevent sticking. A light splash is all that’s required.
Temperature is key
Before stretching, you should leave your dough to come up to room temperature for at least 1–2 hours. Cold dough is tight, resistant, and prone to tearing. HOWEVER, if your dough ball feels so wet that it’s unmanageable, don’t be afraid to pop it back in the fridge for 10–15 minutes to firm up a little.
Press from the centre
Using your fingertips, start pressing from the centre of the dough outward in a circular motion. Push the air toward the edges to help form a light, fluffy crust.
Lift & rotate
Once your dough has flattened to about 6–8 inches wide, lift it carefully onto the backs of your hands and knuckles. Rotate it gently in a circle, letting gravity stretch it to size; usually around 11–12 inches.
Avoid overstretching
If the dough resists or starts to tear, stop and let it rest for 5–10 minutes. This gives the gluten a chance to relax, making it easier to stretch again without causing any damage.
READY TO RISE (TO THE OCCASION)?!
Working with sticky dough can be daunting for even the most seasoned pizza maker, but it’s often a sign that you’re on the cusp of a beautifully hydrated, flavourful base. Master the steps to handling and stretching a sticky pizza dough, and you’ll be one step closer to becoming a true pizza hero.
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