This is the kind of pizza that skips the fluff—literally. With low hydration dough and just a handful of classic ingredients, you’re rewarded with a crisp, blistered crust and perfectly melted cheese. This is your go-to if you’re craving that bite-through crunch under layers of gooey mozzarella and smoky pepperoni. Best of all? No overnight fermentation, no pizza stone, no stress. Just a straightforward recipe that delivers bold results.
This isn’t your usual pillowy pizza crust—it’s thinner, more structured, and holds its own under heavy toppings. Great for weeknights, game days, or when you just need pizza fast without sacrificing flavor.
What Is Low Hydration Pizza Dough
Low hydration refers to the water-to-flour ratio in the dough. Here, we’re working with roughly 60% hydration, which gives you a stiffer dough that bakes into a crunchier, more structured crust. It’s ideal if you want minimal puff and a crisp bite, more like a classic tavern-style or bar pizza rather than a fluffy Neapolitan pie.
This dough is easier to handle than wetter alternatives. It doesn’t stick to everything, stretches more predictably, and crisps up beautifully even in a standard oven.
Key Ingredients & Why They Matter
- All-purpose flour (300g): Accessible, reliable, and perfect for this dough structure. No need for specialty flours here.
- Water (180ml): The hydration level is intentionally low for crispiness. Lukewarm water helps activate the yeast efficiently.
- Salt (5g): Essential for balance and flavor; don’t skip or reduce it.
- Active dry yeast (3g): Provides rise and airiness. A short proofing is all that’s needed.
- Mozzarella cheese (200g, shredded): For ultimate melt and stretch. Use low-moisture mozzarella to avoid sogginess.
- Pepperoni (100g slices): Adds smoky, salty richness and gets perfectly crisp during baking.
- Olive oil (1 tbsp): Brushed over the crust for golden color and added depth.
- Dried oregano & garlic powder: These bring the nostalgic flavor of classic pizza shop pies.
Step-by-Step: From Dough to Slice
1. Mix & Activate the Yeast
Start by combining warm water and yeast in a small bowl. Give it about 5 minutes until you see bubbles. That means it’s ready to work.
In a larger mixing bowl, stir together your flour and salt. Gradually pour in the yeast-water mixture and begin mixing until the dough comes together.
2. Knead and Let It Rise
Knead the dough by hand or with a stand mixer for about 8–10 minutes. You’re aiming for a smooth, elastic texture. Cover the bowl with a damp towel and let it rise in a warm place for 1 to 2 hours, or until roughly doubled in size.
3. Preheat Oven to 475°F (245°C)
Crank your oven as high as it comfortably goes (475°F works well). Preheating ensures the dough hits a hot surface immediately, essential for crisping the crust.
4. Shape the Dough
Once the dough has risen, punch it down gently. Transfer it to a parchment-lined baking sheet and shape it into a rough circle. You don’t need to be too precious about this—rustic is good.
Keep the thickness fairly even, but do leave a slight edge around the perimeter.
Building the Perfect Pizza
5. Flavor the Crust
Brush the surface of the dough with olive oil, especially the edges. Then sprinkle garlic powder and oregano evenly across the base. This step gives your crust flavor from the first bite.
6. Add Cheese and Toppings
Distribute the shredded mozzarella generously, leaving a small border for the crust. Then lay out your pepperoni slices, slightly overlapping if you like that extra crisped edge effect.
Don’t overload. The low hydration dough is thin, and too many toppings can make it soggy.
Bake It Right
Slide the baking sheet into your preheated oven and bake for 12–15 minutes. Keep an eye on it after the 10-minute mark. You’re looking for:
- Deep golden crust
- Bubbling, lightly browned cheese
- Crisped edges on the pepperoni
Let the pizza rest for a few minutes before slicing to let the cheese settle. That way, you get cleaner cuts and better flavor distribution.
No Pizza Stone? No Problem
You don’t need a pizza stone or steel to get a proper crisp. The low hydration dough naturally firms up well. But if you do have one, feel free to use it for even better bottom heat.
Use the parchment transfer method—build the pizza on parchment, then slide it onto your stone.
Customization Ideas
Though this recipe leans classic, it’s flexible:
- Add heat: Crushed red pepper flakes or pickled jalapeños
- Veggie boost: Thinly sliced red onions or roasted bell peppers
- Finish with flair: A drizzle of hot honey, chili oil, or a sprinkle of fresh basil post-bake
Keep toppings minimal to retain that signature crisp texture.
Storage & Reheating Tips
If you have leftovers (unlikely), let slices cool completely and store in an airtight container in the fridge.
To reheat:
- Skillet method: Add a splash of water to a hot pan, place pizza in, cover, and steam for a few minutes.
- Oven: Bake at 375°F for 5–7 minutes directly on a rack for renewed crispness.
Avoid microwaving—it ruins the texture.
Why You’ll Keep Coming Back to This Recipe
This low hydration pizza is easy to master and endlessly repeatable. It’s ideal for those who crave crispy crust, bold flavor, and quick results. No fancy tools, no long fermentations—just honest ingredients and simple technique. It tastes like pizza should: salty, savory, slightly spicy, and deeply satisfying.
Perfect for:
- Weeknight dinners
- Casual entertaining
- DIY pizza nights
- Anyone who loves a classic slice with extra crunch
Once you try this version, it might just become your default way to pizza.
Low Hydration Mozzarella Pepperoni Pizza
Ingredients
Dry Ingredients
- 300 g all-purpose flour
- 5 g salt
Yeast Mixture
- 180 ml warm water around 100°F (38°C)
- 3 g active dry yeast
Toppings
- 200 g low-moisture mozzarella cheese shredded
- 100 g pepperoni slices
Seasonings
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp garlic powder
Instructions
Prepare Dough
- Combine warm water and active dry yeast in a small bowl. Let it sit for 5 minutes until frothy and activated.
- In a large bowl, mix the all-purpose flour and salt together evenly.
- Gradually pour the yeast mixture into the flour mixture and knead until a smooth dough forms.
Proof Dough
- Cover the dough and allow it to rise in a warm place for 1 to 2 hours, until it roughly doubles in size.
Prepare for Baking
- Preheat the oven to 475°F (245°C).
- Punch down the dough and shape it into a circle on a parchment-lined baking sheet.
Add Toppings
- Brush the dough with olive oil, then sprinkle garlic powder and dried oregano evenly over the surface.
- Spread the shredded mozzarella evenly over the dough, leaving a small border around the edges.
- Arrange the pepperoni slices over the cheese.
Bake and Serve
- Bake the pizza in the preheated oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from oven and allow the pizza to cool for a few minutes before slicing and serving.
Notes
- Use low-moisture mozzarella to avoid soggy pizza.
- Let the dough proof until doubled for best texture.
- Preheating the oven fully is key for a crisp crust.
- Allow pizza to cool slightly before slicing to prevent cheese slide.
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