The Role of Water and Different Mixing Techniques (by hand vs. mixer)
When it comes to pizza dough, water plays a crucial role—and in Neapolitan pizza, it is more than just an ingredient, as it represents the starting point of the entire process. When water comes into contact with the two proteins in flour, gliadin and glutenin, it forms the gluten network: an elastic and resilient structure that traps the gases produced during fermentation, resulting in a light and airy dough.
The first factor to consider in hydration is water hardness (the amount of dissolved mineral salts), which directly affects the gluten network by strengthening it. Ideally, water used for pizza dough should be moderately hard. If it is too hard, the dough will be overly tenacious; if it is too soft, the dough will be weak.
Dough hydration typically ranges from 50% to 80%, depending on processing needs, environmental conditions, and flour characteristics. Hydration is calculated as the ratio of water to flour, expressed as a percentage. When it falls between 70% and 80%, it is considered high hydration.
The amount of water is not directly linked to the quality of the pizza. Rather, it determines the structure of the dough—both before and after baking—without necessarily making it lighter or more digestible. These qualities instead depend on proper fermentation and maturation.
During dough preparation, water must be fully absorbed by the flour and then evaporate during baking to ensure a successful final product.
According to the Verace Pizza Napoletana guidelines, the dough is made using a direct method, starting with water. For every liter of water, the amount of flour used ranges from 1.6 kg (62% hydration) to 1.8 kg (55% hydration). The ideal baking conditions for this dough are around 430°C, with a baking time between 60 and 90 seconds.
With higher hydration levels, some water remains unbound within the dough. If the pizza is not baked at lower, less aggressive temperatures and for longer periods, there is a risk that only the surface water will evaporate. This can cause the outer structure to set while leaving the الداخل undercooked and not soft.
The water-to-flour ratio—hydration—is therefore essential to the success of the dough, whether it is made by hand or using a mixer.
When preparing dough by hand, the formation of the gluten network depends entirely on the pizzaiolo’s physical effort, which may result in a less uniform structure. By contrast, using a mixer—regardless of the model—makes the process faster and easier, ensuring a more consistent development of the gluten network.
In addition to water quantity, temperature is another key factor in dough preparation. Water cooling systems are available on the market to ensure thermal stability in dosing and mixing processes, helping to consistently achieve excellent dough quality.
By Aurora Napolitano, Head of Training
