Why High-Hydration Dough Is Key to Roman Pizza

Roman pizza is defined by texture. That texture — crisp on the outside, light and airy inside — doesn’t happen by accident. One of the most important factors behind it is high-hydration dough.

At 170 Grammi, hydration isn’t a buzzword. It’s a deliberate choice that shapes how our Roman pizza looks, feels and eats.

What Is High-Hydration Dough?

Hydration refers to the ratio of water to flour in pizza dough. A higher-hydration dough simply means more water, relative to flour.

In Roman pizza, higher hydration allows the dough to:

• Trap more air
• Create a lighter internal structure
• Bake into a crisp shell without drying out

This approach is especially important in Roman styles like Scrocchiarella, where crunch and airiness need to exist at the same time.

👉 How Roman pizza differs by style → La Tonda Romana vs Scrocchiarella: What’s the Difference?

Why Hydration Matters in Roman Pizza

Roman pizza isn’t meant to be soft or elastic. It’s meant to be structured.

Higher hydration helps achieve:

• A thin but resilient base
• A dry, crisp exterior
• An open, airy crumb

Without enough water, Roman pizza would bake hard and flat. With too much, it would lose structure. The balance is everything.

Hydration, Fermentation and Texture

High hydration works hand-in-hand with long fermentation.

Extra water:

• Slows fermentation naturally
• Helps enzymes break down starches
• Allows flavour to develop gradually

Over time, this creates dough that’s:

• More aromatic
• Easier to handle at bake time
• Lighter to eat once cooked

👉 Why Roman pizza feels lighter overall → Why Roman Pizza Is Crispier, Lighter and Easier to Digest

Crisp Outside, Airy Inside — Not Dry

One of the biggest misconceptions about high-hydration dough is that it leads to soggy pizza.

In Roman pizza, the opposite is true.

With proper fermentation and baking:

• Moisture escapes gradually
• The exterior sets into a crisp shell
• The interior stays light and open

The result is crunch without dryness, and structure without heaviness.

How High Hydration Supports Toppings

At 170 Grammi, our Roman pizzas are:

• Round, not rectangular
• Inspired by La Tonda Romana
• Influenced by Scrocchiarella-style hydration

We use high-hydration dough to achieve balance — not extremes. The goal isn’t to chase numbers, but to deliver consistent texture, clean crunch and enjoyable lightness.

👉 Why we focus on Roman pizza → About 170 Grammi

Final Thoughts

High-hydration dough is one of the quiet foundations of Roman pizza. You don’t see it on the plate — but you feel it in every bite.

It’s what allows Roman pizza to be:

• Crisp, not hard
• Light, not hollow
• Structured, not stiff

And it’s why Roman pizza stands apart as its own craft.