Does my pizza dough recipe have too much water in it?

I have a pizza recipe that I have been using for a while.
I usually raise pizza dough for overnight.
It comes out soft and fluffy.
I found out some flour product recipe for a percentage of ingredients.
My water for pizza looks too much water in it but it works.
So my question is water cause any scientific magic for the pizza, or I was just lucky not to mess it up? Thank you!
[ My recipe]
Yeast: 2,1/4teaspoons
Sugar: 1 tablespoon
Salt: 1 teaspoon
Olive oil: 2 teaspoon

Meg Rich


Irene R. July 1, 2019
Hi Meg,
I guess I didn't express myself correctly. I wanted the directions for the mixing, proofing and timing of the dough. Any chance you would share those items?
Irene R. June 30, 2019
Would like the directions for the dough that you listed the ingredients. Would you share it?
Thanks, Irene
Carmela June 30, 2019
Irene, the recipe is included in her question 😊
Andrew June 20, 2019
Meg, your pizza recipe has almost perfect hydration for a pizza dough, which is 70% (7parts water:10 parts flour). You need this to ensure that the flour will cook like a bread but can also withstand the heat it is cooked at! (remember, pizza dough is supposed to be cooked at a high heat, it loses a lot of moisture very fast). Keep the recipe, it is definitely a winner!
Meg R. June 20, 2019
Thank you so much for your response. I cook my pizza at 260C to 280C which is high heat. Now I have the confidence to say that my pizza recipe is good. Thanks.
Stephanie B. June 19, 2019
No, that's not too much. I'm not sure I understand your entire question, but if your recipe works for you then don't fuss over how it compares to other recipes.
Meg R. June 19, 2019
Thank you for your response. I just wanted to ask somebody knows the scientific point of view to make the dough fluffy. for example, yeast needs sugar to proof better? But anyway, Thank you s much!
Smaug June 20, 2019
Yeast really doesn't need sugar and I seldom use it- it does speed the process at first, but if you're not in a hurry- and pizza dough really shouldn't be hurried- the flour provides plenty of nutrition for the yeast. Pizza dough needs to be a pretty specific texture to either roll or stretch properly, without a lot of spring back; I don't measure the flour, but you should add as little as possible and still have a dough that you can handle.
Meg R. June 20, 2019
Thank you for your comment. It is a very good tip. I will remind it to myself when I make pizza dough. Thanks a lot!
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