Making pizza at home: all about hydration and proving

Are you back from holiday and craving pizza? Is your favourite pizzeria still closed for the holidays? Don't worry, we'll help you make your own light and super tasty pizza at home. To make a light pizza, you need to understand two fundamental concepts: hydration and leavening. Let's take a look at what they mean, how they affect the final result and which ingredients you can buy directly from Vico Food Box.

What is dough hydration?

Hydration indicates the amount of water in relation to flour. This value, expressed as a percentage, completely changes the structure and performance of the dough.
A dough with 55% hydration will be compact and dry, ideal for a crispy pizza like Roman-style in a tray. Conversely, a dough with 75% hydration will be soft, moist, and perfect for Neapolitan pizza with a high, fluffy crust.

Some practical examples:

• 55–60%: thin and crispy tray pizza.

• 65–70%: classic plate pizza, balanced and digestible.

• 70–80%: modern Neapolitan pizza or high-hydration focaccias, light and airy.

Experimenting with different percentages allows you to customize the pizza according to your tastes and the type of cooking you prefer.

And fermentation?

The other fundamental aspect is fermentation, which is the time needed for the dough to mature and develop gas thanks to the action of the yeast.
Fermentation can be:

• Short (2–4 hours): quick but with a less digestible dough.

• Medium (8–12 hours): balanced, suitable for a soft but not too complex pizza.

• Long (24–72 hours): in the fridge, gives lightness, digestibility, and a deeper flavor.

Remember: the higher the hydration, the more time is needed for proper fermentation. Highly hydrated dough indeed requires a long maturation to develop structure and elasticity optimally.

The right ingredients for homemade pizza

For a quality pizza, knowing the theory is not enough: you need carefully chosen ingredients. On Vico Food Box you can find everything you need to recreate the Italian tradition at home.

• Type 00 soft wheat flour – Perfect for thin and crispy pizzas;

• Manitoba flour – Ideal for long fermentations thanks to its strength;

• Dry yeast or dried sourdough – Two valid alternatives for consistent fermentation;

• Tomato pulp and mozzarella – The base of the topping, authentic and genuine;

• Oregano and extra virgin olive oil – A Mediterranean touch that makes the difference.

Making pizza at home is not just a matter of technique: it is a ritual that unites family and friends, a moment of sharing that strengthens bonds with Italian roots.
For those living abroad, turning on the oven in September means bringing the scents of tradition back to the table, rediscovering the authentic taste of home cooking.

Whether you choose a crispy Roman pizza, a classic plate pizza, or a soft and airy Neapolitan, the important thing is to experiment with passion, using quality ingredients and respecting fermentation times.

Practical tips for a perfect pizza

To get a truly perfect pizza, there are some simple but fundamental rules to follow:

• Use cold water if you plan a long fermentation.

• Do not rush: let the dough mature at least 24 hours in the fridge.

• Always stretch with your hands, not with a rolling pin, to avoid crushing the air bubbles.

• Bake in a very hot oven (at least 230°) for a result closer to that of a pizzeria.

With these small tricks, your homemade pizza will gain lightness, fragrance, and an irresistible appearance.
And you, what type of pizza will you prepare to treat yourself after vacation?

Do you want to discover the best pizzas in Campania? Take a look at our selection: The Top 5 best pizzerias in Campania 2023