A pizza dough formula characterized by a substantial water content, typically exceeding 70% relative to the flour weight, is a key element in achieving a specific texture and crumb structure in the final baked product. For example, a baker might use 700 grams of water for every 1000 grams of flour when developing a dough of this nature.
The implementation of this increased water percentage offers several advantages, including enhanced extensibility, resulting in a lighter and more airy crust. Historically, this technique has been employed by Neapolitan pizza makers to develop the iconic, blistered crust associated with that style. The method allows for greater gluten development and enzymatic activity, which contribute to complex flavor profiles.