80% high hydration pizza (quick version). Today I propose you a recipe for making a high hydration baking sheet pizza, with 80% water. In my traditional recipe, the times are longer and I usually let it rise all night. In this case, I present a faster, but still very bubbling version of my recipe: I added some yeast and instead reduced the resting times.
80% high hydration pizza (quick version)
Ingredients (baking sheet 30×40):
- 500g flour 0
- 400g lukewarm water
- 1 sachet of dry yeast (7g)
- 12g sugar
- 10g salt
- Extra virgin olive oil
- Dried ham
- Mozzarella cheese
Directions:
- Start by pouring the flour, sugar and yeast into a bowl. Stir quickly and make a groove in the center to accommodate the water.
- Then pour the lukewarm water slowly, while stirring with a fork and continue for a couple of minutes. Also add the salt and then continue to knead with your hands lightly greased with oil, so that the dough does not stick too much on your hands.
- Continue for at least 5 minutes, then cover with cling film and let it rest for half an hour. At this point make some creases, lifting the dough with your hands and causing folds to 3. Watch the video to understand better. Even in this phase, grease your hands with oil because the dough is sticky.
- Then cover, let it rest for another 30 minutes and then repeat the folds in the same way as before. Let it rest covered with plastic wrap for an hour and a half or at least until doubled.
- Then pour into a baking tray covered with parchment paper or lightly greased with oil and season with the tomato sauce. Bake in a preheated oven at 220 ° C for 12-15 minutes. Times may vary slightly depending on the oven.
- Then extract and quickly season with the ingredients you prefer, in my case ham and mozzarella.
- Finally bake again for 5 minutes in the highest part of the oven, in order to melt the cheese well and then enjoy it hot!
