How to Make 80% Hydration Dough (and the Crucial Steps Most People Miss)

Making Roman-style sheet pan pizza, known as Pizza in Teglia alla Romana, requires more than just good toppings—it all starts with the high-hydration dough. With a water content reaching 80%, this dough yields a light, airy interior and crispy bottom that defines this classic.


High-hydration pizza dough after bulk fermentation, resting on a counter wrapped in plastic

Why High-Hydration Dough Matters

High-hydration dough (typically 75–85% water) develops a more open crumb, better extensibility, and a crispier crust. However, it's also trickier to handle. This guide breaks down the process into manageable steps, with tips to help you master it.


Ingredients & Ratios

  • Bread flour (high-gluten): 100%
  • Ice water: 80% (initially use 60–65%, then add gradually)
  • Instant yeast: 0.2–0.5%
  • Salt: 2%
  • Olive oil: 2–3%

Step-by-Step Process

1. Start Cold, Go Slow

  • Pour 60–65% of the total ice water into the mixer.
  • Add all the flour.
  • Mix on low speed for 5 minutes until a rough dough forms.

2. Yeast + High-Speed Development

  • Add instant yeast.
  • Switch to high speed and knead for 12–15 minutes.
  • Gradually add the remaining water in stages while mixing.
  • Add the olive oil at the end to finish the dough.

3. Strengthen With Folds

  • Transfer the dough to a lightly floured surface.
  • Perform stretch-and-folds repeatedly until the dough becomes smooth and elastic.
  • If the dough is too sticky, let it rest for 15 minutes, then continue folding.

4. Cold Fermentation

  • Place the dough in an oiled container.
  • Cover and refrigerate overnight (12–18 hours).
  • This slow fermentation develops flavor and structure.
Chef shaping high-hydration pizza dough in a mixing bowl, preparing Roman-style pizza base

Pro Tips for Success

  • Always use ice water: This slows down gluten breakdown and prevents over-heating.
  • Longer knead time = better structure: The higher the hydration, the longer the fast knead.
  • Resting boosts workability: When dough resists folding or is sticky, let it rest.
  • Use high-protein flour: This supports the water content and gives strength to the dough.

Troubleshooting Common Issues

Problem Cause Solution
Dough is too sticky Added too much water too soon Add gradually during mixing
Dough tears easily Weak gluten development Knead longer, use strong flour
Doesn’t hold shape Insufficient folding Add stretch-and-folds after rest
Overheated dough Used room-temp water Use ice water to prevent heating

Final Thoughts

High-hydration dough can be intimidating, but once mastered, it becomes the foundation for exceptional Roman-style pizza. With the right technique, patience, and practice, you’ll unlock a crisp, airy pizza that’s light yet deeply satisfying.

Slices of Roman-style sheet pan pizza with golden cheese and herbs on a wooden board

Ready to try it? Let your dough rest overnight, fire up your oven, and enjoy the magic of Pizza in Teglia!

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