Humidity: The Hidden Enemy of Pizza Dough

Pizza is one of the world’s most iconic and loved dishes, but making a truly great dough is not as simple as it may seem.

Humidity is one of the main enemies of pizza dough, and it can seriously compromise the final quality of the pizza.

In this article, we’ll look at the impact of humidity on pizza dough, how to manage it, and the techniques that help you achieve a perfect pizza every time.

Humidity is often overlooked by less experienced pizza makers.

When preparing pizza, the quality and texture of the dough are essential for a pizza that is crisp, well-risen and satisfying.

However, both the humidity in the air and the moisture within the dough can have a major effect on the final result—impacting texture, elasticity and baking performance.

Many factors can influence the dough’s moisture level, including room temperature, the type of flour used, and even the season.

A too-humid environment can lead to dough that is sticky and difficult to handle, while low humidity can make the dough dry and less elastic.

During baking, humidity can also affect how crisp the crust becomes—one of the most important elements for a successful pizza.

We’ll explore in detail how humidity can interfere with dough preparation, and share tips and techniques to recognise it and manage it correctly.

You’ll also discover how to turn humidity from a hidden enemy into a valuable ally—so you can achieve a consistently great dough and a higher-quality pizza.

And if you’d like to taste a true pizza dough with perfectly balanced humidity, come and visit us at ’A Tarantella pizzeria in Milan.

Understanding the role of humidity in pizza dough

Humidity directly affects the dough’s texture, elasticity and rise. During mixing, water combines with flour to form gluten—a protein network that gives dough its structure. If humidity is too high or too low, this network may not develop properly, resulting in dough that is too sticky, too dry or not elastic enough. Humidity isn’t only about how much water you add, but also the moisture in the air, which can dramatically change your results.

How humidity affects dough

High humidity

A humid environment can increase water absorption in the dough. This often creates a softer, stickier dough that’s harder to work with. Too much moisture can also slow down baking, leading to a crust that isn’t crisp enough.

Low humidity

A dry environment can make dough too firm and crumbly, and it may struggle to trap the air needed for proper fermentation. The result is a denser pizza, less airy structure, and a harder crust.

Changing humidity

Seasonal weather changes can strongly affect humidity levels. In winter or in dry climates, you may need to add a little more water. In summer or humid climates, you may need to slightly reduce it.

How to recognise the right hydration in dough

The key to great dough is learning to recognise the right texture.

A well-hydrated dough should feel smooth, elastic, and not overly sticky.

When you handle it, it should stretch without tearing easily and should not cling heavily to your hands or your work surface.

Elasticity test

Take a small piece of dough and gently stretch it between your fingers. If it stretches without breaking, the gluten network is developing well and humidity is balanced. If it tears easily, it may be too dry—or underdeveloped.

Windowpane test

Another useful method is the windowpane test. Stretch a small piece of dough into a thin, almost transparent sheet. If it tears quickly, it may be too dry or not kneaded enough.

Adjusting hydration based on the environment

Because humidity changes, learning how to adapt is essential for consistent results.

In high humidity

Slightly reduce the water in your dough and add a small amount of extra flour if needed. It may also help to use flour with higher protein content, which can stabilise the dough.

In low humidity

Increase the water slightly, or choose a finer flour that holds moisture better. It’s also helpful to cover the dough with a damp cloth or plastic wrap during resting, to prevent it from drying out.

Seasonal adjustments

In very dry months, you may need a little more water or even a room humidifier. In humid months, good ventilation can help reduce excessive moisture absorption.

Choosing the right ingredients to manage humidity

Beyond water, other ingredients play a role in hydration and dough structure.

Flour

Flour choice is crucial. Higher-protein flours—such as Type 00 or Type 0—are excellent for pizza because they create a more elastic and stable dough. They also absorb water well, helping balance excess humidity.

Salt

Salt doesn’t only add flavour—it also helps control moisture absorption, strengthens the gluten network and improves dough structure.

Oil

A small amount of oil can help keep the dough softer and support moisture balance. However, too much oil can make dough heavy and less airy, so it should be used carefully.

Humidity during baking

Humidity matters during baking too. To achieve a crisp crust, excess moisture must evaporate quickly. That’s why a fully preheated oven is essential: it prevents the dough from holding too much moisture and becoming rubbery.

Wood-fired oven vs electric oven

A wood-fired oven is ideal for authentic pizza thanks to its very high heat. This allows fast baking and helps dry the dough effectively, producing a crisp, well-cooked crust.

With an electric oven, it helps to preheat to 250–300°C (482–572°F) and bake on a preheated pizza stone, which better mimics the effect of a wood-fired oven.

Storing dough: protecting it from humidity

If you want to keep dough for later, humidity matters during storage too.

Dough can be stored in the fridge for up to 48 hours, covered with plastic wrap or in an airtight container. For longer storage, you can freeze it.

Fridge storage

Fridge humidity can affect dough texture. Use an airtight container to prevent the dough from absorbing unwanted moisture or odours. Before using it, let it rest at room temperature for at least 30 minutes to return closer to its original texture.

Freezer storage

When freezing dough, moisture can form ice crystals. To reduce this, wrap the dough well in plastic wrap and place it in a food bag before freezing. When ready to use, thaw slowly in the fridge to minimise excess moisture.

Common mistakes and how to avoid them

• Skipping resting time: resting is essential for gluten development. If the dough doesn’t rest enough, it will be harder to work and less elastic.

• Inaccurate measuring: even small changes can affect dough texture. Use a digital scale for precision.

• Not adapting to room humidity: every kitchen is different. Adjusting your recipe to the day’s conditions can be the difference between a great pizza and an average one.

Useful tools for managing humidity

• Hygrometer: a simple tool that measures room humidity. Knowing the humidity level helps you adjust your dough more accurately.

• Pizza stone: in an electric oven, it stabilises heat and helps absorb excess moisture, improving crust crispness.

• Airtight containers: essential for storing dough in the fridge or freezer and protecting it from unwanted humidity.

The importance of practice and adaptation

Humidity is only one of the many factors that affect pizza dough—but it’s one of the most important. Learning to recognise and manage it takes time. It’s helpful to note any adjustments you make and how they affect the result.

Turning humidity from enemy to ally

Humidity can feel like the enemy of pizza dough, but learning how to manage it can turn it into a real advantage.

With the right tools and a deeper understanding of the process, you can control humidity and achieve excellent results.

By adapting your technique and understanding how humidity affects your dough, you can significantly improve the quality of your pizzas—until you find the perfect balance.