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- เผยแพร่เมื่อ 26 ก.ย. 2024
- What is dough hydration? You won't believe it, but it's actually so simple. If you take 1 kg (2.2 lbs) of flour and want to make 60% hydration dough you will need 600 ml (22.1 oz) of water. That's it! Obviously don't forget your salt and yeast for the full pizza dough recipe.
Anyway, back to hydration and why it's important. Low hydration dough is easier to work and handle, however its crust is so much more dense. Whereas higher hydration dough requires better techniques when balling and stretching, but its crust is really light and puffy. Also it's believed that higher hydration dough is healthier for you, since it's thought to be more digestible.
Whether you are just a beginner or already experienced explorer of hydration world, this video will give you the best explanation and comparison of different pizza dough hydration percentages.
Make sure to give us a like, subscribe for more cool pizza content and share your experience with the dough in the comments. We truly love hearing from you! 🍕❤️
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This was surprisingly a really good video. Thought it was going to be filled with BS but it was straight to the point and showed the differences clearly. Well done lol
yeah, I'm glad there's no 10 minute intro
Caputo "00" is the best for hydration.
Excellent demonstration Sir. Hats off to you.
Is that because of the grain of the protein?
@@jomsies well.... not if you're going to make Vera Pizza Napolitanna. Bread flour is like saying using bacon instead of Pancetta.
Saying Caputo 00 flour is the best for high hydration is really wrong. Depends which one of their many 00 type flours. if you have high hydration the flour has to be able to take it. Go to Caputo website and look at the different flours. They have the protein and W factor. for a high hydration dough you need at least Caputo Chefs flour. which has a high W factor. I find Caputo flour are good for up to 65% any higher then that I would go for a typo 0 or Bread flour at 14% protein as they have a high W factor as well.
@@georgepagakis9854 True. I use Cuoco.
There was a more than one Caputo 00
I'm glad that you made this video. I've been trying to understand this for a while now. It was good that you gave side-by-side examples.
Also depends on the baking temperature. When working with an Ooni oven, there's no need for a 70% hydration or higher (even though 70% still gives you great results), 60% also works great. A too high hydration will make a lot of flour stick to the outside of the Pizza which will burn in the oven. When working with a standard home oven I'd definitely go for 65% or higher in order to avoid a dry "cookie" Pizza. Moreover, also the flour plays a role: 65% hydration with flour X will probably feel a bit different than the same hydration with flour Y.
@Tim1995M whats the difference between X and Y in practice?
I wouldn't bake a 68% or greater hydration dough above 650 degrees, the bottoms will scorch before the tops are done.
@@alexbecks9215 the “W” and the protein %.
Higher the W, more idratation is allowed. For perfect Neapolitan style, is recommended 60-65 % idratation (i use 62) with a 230-270 W flour.
@@alexbecks9215 Yeah @Ugo Perillo answered already, but "Grain hardness, protein and AX content, flours particle size all effect absorption" (Sapirstein et al., 2018).
@@jssdl4287 Yes, I never saw a Neapolitan Pizzaiolo using more than 65% hydration for high-temperature baking (however, this is only based on original recipes I read and videos I watched from Neapolitan pizza bakers, I didn't conduct a study).
Hydration is described as a percentage, but really, it's a ratio. 1000g flour and 600g water would yield a dough ball of 1600g, of which 600g (600/1600 or 37.5%) is water.
I agree. The actual hydration is 37.5%. What am I missing? Water is 37.5% of the total weight of 1600g. Flour is 62.5%
You're right - kind of... the percentage method to which he refers is really known as a "baker's percentage" where the flour (whatever weight) is always 100%. So if you had a recipe with 500g flour and 300g water plus 7g yeast and 10g salt the percentages would be 100% flour, 60% water, 14% yeast and 20% salt. Bakers use this percentage method so that you will always add the correct quantity of other ingredients no matter the weight of flour :)
I've been making pizzas in my karu 12 for a month or so and only just stumbled on this wealth of information.
I am a newbie to Oni and I could see people talking about 65 or 70%, and chzanging Hydration value in Apps, and although I knew it meant more water, didn't really understand what this was for or why this was being done.
Your video was helpful - Thnx
Welcome to the Ooni Community! It's great to hear that you found this video helpful. 🙂
I really wish Ooni starts selling in India :) It will change the pizza game here, plus people like me would buy it for their home for personal use.
Seconded
They now sell in india check out their ig page
Nice video... extremely valuable info for anyone wishing to embark on a pizza-making journey.
there are so many factors into this.. lucali's pizza is a low hydration dough but the way everything else works makes the pizza amazing
Great video. I always struggle with stretching the dough out. It always feels like it’s going to rip and has no give in it. I’m going to try this experiment myself and see which ones I prefer. Thank you 🙏
Our team is always here to help if you need us! 💛
You skipped the hardest part. Getting the 70% off of that peel...
Semolina does the trick!
The trick is to use wooden peels lightly coated with flour. If you wait even a minute too long with metal or press board peels the dough will stick.
I use parchment paper for about 30 sec in the oven and when the dough crisps underneath you can pull it out with no harm or burnt paper. This avoids the massive amount of flour/semolina underneath.
I use parchment paper. I was using a wooden peel with corn meal, but the higher hydration doughs gave me a problem.
Yeah! I searched exactly that thing! How to handle a high hydration dough but then.. Edited video. I am not sure that made pizza was from 70%.
Good explanation. I like to work between 65% and 70%. My standard recipe usually gives me around...68%, which relaxes into the bowl (not holding a ball shape well), but is still manageable on a floured work surface. And I cold proof my doughs at least for 24 hours as well (but sometimes longer). I just find homemade pizza is enough of a hassle that I like to split up the work between two days - I deal with the dough (and the resulting mess...no matter how I knead, by hand or with a stand mixer and dough hook, there is always flour EVERYWHERE) the first day, and everything else the second day.
If you want to master high hydration, look at the bread people. they do sour dough at 80% and they use these folds that pizza people don't do. I had enough of pizza channels. I like a really crispy pizza with nice crust and the only way you can get that is with high hydration and Bread flour. I learned tons of tricks from the Bread people! There is one called ChainBaker he shows things that you can incorporate with pizza that are incredible. And if you do high hydration autolyse is your best friend which pizza guys often don't talk about. or they do but never explain why. Bread guys on the other hand have more competition. There are a handful of decent pizza channels on TH-cam but there are tons of amazing bread channels that really up your pizza game 10 times more. Just remember pizza needs .5% yeast and not 1% as most bread recipes because with Pizza they do bulk and up 72 hour fermentation. And they also use starters and do up to 72 hour fermentation. the only way to achieve that is with high protein bread flours and high W factor.
@@georgepagakis9854 Wow great tips thanks very much.
What does a higher hydration % do? Does it enhance the flavour or/and texture of the pizza? Please explain.
@@ya00007 Higher hydration has a number of mostly desireable effects on pizza dough. But they all basically boil down to the fact that additional water weakens the gluten structure of the dough, giving it the ability to stretch more, and create bigger gas pockets during fermentation (a stronger gluten structure will accomodate less gas before it becomes "overproofed" and those gas bubbles all pop). So you get a lighter-textured interior to your crust. Also, due to the gas creating many large pockets in the dough, it will have lots of fairly thin areas in contact with the pan/steel/stone and exposed to the heat of the oven above, allowing for the paradoxical effect of a crispier outside to go along with an airier, soft inside (thin sections of dough crisp easier). High hydration doughs also rise more during the bulk fermentation stage because the yeast is more mobile due to the water, and can spread to new, untapped sources of food within the dough, resulting in the production of more gas.
There are downsides...once you exceed 70%, the dough does tend to become quite sticky and hard to handle, making it more difficult to form the pizza and move it about. More importantly, kneading becomes difficult around 70% too (though it is possible)...and the higher you go from there, the more difficult it gets, until eventually you really need to instead do what bakers call turns, hooking the top part of the dough with your fingers and lifting it up, allowing it to stretch under its own weight, and then folding it back down (and repeating many times). This is a pain in the butt, but necessary to develop some gluten structure in the dough. That's why I prefer to work up to, but not usually exceeding 70%. It is a kneadable dough...but it also produces an airy, light crust interior, and a crispier exterior.
This comment and the resulting comment thread are awesome info, thanks to all.
Thank you! Great info for a Pizza-Novice like myself.
High hydration dough is essential if you're baking in a conventional oven with a stone or a steel--since the baking time will be longer than in a pizza oven.
What about a conventional oven with a pizza screen?
@@51MontyPython Oil your pizza screen, then put the dough on the screen. put your toppings and bake it at 550 middle rack for about 7-8 minutes. Think NY style so I would go for a dough more like 65% hydration. If you go higher then that you need a pizza steel
Thank you so much, great video. Starting to learn about doughs and figured pizza would be a nice anchor point to start with. I'll have to look up the types of flour available, percentages/types of salt and yeast used, and where oil comes in, if at all.
Good luck on your dough journey! May you eat many delicious treats along the way 😉
explanation so clear and good I re watch every week to remind my self great job mate
Superb video - exactly explained what I wanted to know
Wonderful! So happy to know it was helpful for you. 💛
Brilliant thank you so much for the information just what I needed to know liked & subbed 😜👍🏼
Super helpful explanations and examples, and you stretched that dough expertly.
Very helpful, thanks Ooni. And props to the lad making the pizza here, obviously very skilled 😉 Personally, I’ve been sticking to 62-63% hydration. If I go anywhere near 65 the dough is extremely sticky when initially mixing, I can’t imagine going up to 70%?
You can use the stretch and fold technique and the fermentation process for building the glutinic network in your dough. I've never used special pizza flour, but this strategy allows you to work with 65-70% hydrated doughs well, just check out some videos related to this technique. Nevertheless you can achieve great results with 63% water too. ;)
Use other flower. Maybe 00
@@milanfpv5099 I've been using caputo red 00, so it's made for pizza.
@@0815-Philosoph thanks, i'll give it a shot! I've been pretty happy with the results at 63%, but would like to try a higher hydration % to get a really light crust
Thanks for the vidéo, personely i use the 65% 👍
I want more Dr. Pope! This is amazing! Great video Lewis!
Here another new video th-cam.com/video/-sy279OTSn0/w-d-xo.html 🍕
70% !!!! LOVE
Thanks for making this video
The pizza i've always searched the recipe back in the day had the consistency of 70% but density of the 60%, also 4 or 5 times more taller, little crust and tasted buttery
Wow. Can we get the dough recipe you used to make that dough with measurements? I can never find a good dough recipe that looks that good.
Try using this calculator, I use the neopolotan setting www.stadlermade.com/pizza-dough-calculator/
Hello 🍕 you can download our pizza dough calculator app!
Apple’s App Store: go.onelink.me/app/7976306a
Google Play Store: go.onelink.me/app/faa98e49
Ooni Pizza Ovens I downloaded it. One suggestion would be to add a drop down so it prefills for different types of pizza like Neapolitan or New York style etc.
Thanks Nick! It's a great suggestion🍕
@@Oonihq also try adding dropdowns for poolish and biga and autolyse and other preferments
i like 72 to 75% dough, very soft and so easy to stretch.
Great video. What I would really like to know is where did that dough box come from? It's a great size for the home user. I don't knead (hah) the larger boxes that seem to be prevalent.
I’m currently working on Milan style pizzas and I’m guessing it’s a higher hydration kind of dough than your typical Neapolitan pie. It’s lighter, fluffier and airier. Gonna give it a 70% hydration type and see how it turns out. Thanks for the breakdown. Very helpful.
For your table flour are you using semolina or semolina rimacinata?
Very helpful. Thank you
Soooo good. Well presented and explained. Thank you.
well done mate straight to the point and no fucking around .
I 'm a professinol chef and Italian resturaunts was my work place .thank you for this one hand i wish you well.
Very cool demo. Appreciate how well you demo'd this!
I've been making dough at 68% for a long while, but we just got a 10kg sac of bread flour from lidl as it was all that was available. Bloody help it's good for! Best pizza dough yet
Can you tell me which flour it is plz, got a lidl near me.
@@simongreen525 10kg T65 bread flour, the T65 refers to the protein content. I know some people don't like lidl, but their bakery here in France is excellent, and it's the same flour. It was €4.69...
Nice one Lewis
This is helpful!
Bring the Ooni ovens to Brazil
Thanks for this video. Very educational.
Great video
Great vídeo, thanks . 👏
Finally I get it! Thank you. 😊
Very informative. Thanks
So you're saying every 100g of flour is equal to 60-65-70g of water?
1000 grams of typo 00 and 650 ML of water is 65 % hydration yes
65% looks like a good compromise.
Where is the container you are using from!
nice to know! cheers
Very helpful video!
Vc passa a massa no fubá ?:ou sêmola?
I use 66% and pizza turns out to be perfect. Also, I use Ariete pizza owen, 400 degrees, best value for money
I agree. Good video straight to the point. Thanks for showing all the % and the handling of it.
65 percent seems like the way to go for me.
Thanks a lot
Thank you
What is the yellowish stuff on your table? Is it regular flour or something else?
Semolino probably
Great presentation mate
\
I'm also a pizza novice, just one thing is Alisons or sainsburys strong white flour comparable with caputo flour as its not available in the supermarkets. Thank you from Leicester.
Its often better. Caputo is massively overrated, mostly based upon sheep-like behaviour on the facebook groups. They even get excited about "leoparding" in those groups, yet in Italy they would be disappointed to have that type of spotting. They call it Pizza measles and it's not a desirable result.
@@OliPenman Thank you for your time in explaining about flour for pizza making from UK stay safe have a good day. 🙏🇬🇧
I've had to make pizzas with self raising flour during lockdown due to the lack of flour in the shops. I have been surprised as I've had fantastic results! I am stil thinking of using some whole meal flour we have
Hi, that`s a very straight foward video! thank you for that. Can you please advise which flour goes best for each hydratation %? Tks
We always recommend using high quality '00' flour. For more tips, check out our Ooni Community Facebook group where lots of Ooni owners share tips and tricks to help improve your Ooni experience! facebook.com/groups/oonicommunity
The problem for me is that the only kind of flour available were I live is all purpose. That's all I have to work with...
There are a lot of websites that sell all types of flour
Where did you get that dough proofing container?
I use a 1 quart generic food service takeout container for proofing enough dough for a pizza at home.
Looks like www.reallyusefulproducts.co.uk/ to me.
Hello
Thank you for your description of hydration.
It was really helpfully information.
I would like to ask about what you spreads in the table while you making or shaping the pizza in table service?
Thank you very much
Best regard
Musa
Hello 🍕it's semolina rimacinata (semolina flour)😉
Just subscribed! Great informative video and just ordered my first ooni. Would you be able to tell me where you got the proving boxes from please?
the box used here seems to be the brand "realy usefull box"
more common are boxes in the so called Euro format 60x40 or 40x30 cm
make sure the lid is NOT 100% airtight ...
Would 70% hyd be better for digestion compared to 65% and so on? Or would it be otherwise?
Assuming this was using 00 flour?
What kind of flour do you use on the table?
Semolina
What was the yellow flour you dipped the dough into before stretching at 2:40?
Semolina flour! 😊
Just used that trick. Impressive how much easier it makes working with the though.
Back to the Future
Thank you for the informative content. One request though.. next time please use lav mike for better audio. Cheers man!
how about the measurement of yeast also the other ingridients, will it change or not?
Your dry ingredients won't vary or that would alter the hydration level that you have decided on for your dough 🙂 Here is an additional article if interested! ooni.com/blogs/ooni-insights/pizza-dough-hydration-explained?_pos=1&_sid=e7395ed4a&_ss=r
@@Oonihqthank you so much for answering, i made my first pizza earlier and thought that it was a little bit bread-y and so i thought i would need to hydrate my dough more. Thanks again!
What temperature are you baking that pizza? I also have a Koda 16
400C / 750 F is a great temp to shoot for!
Where did you get that plastic box from mate?
look for "really useful box" on Amazon for example...
The hydration levels are relative to the cooking temperature and also style of pizza. For a true neapolitan pizza this should be cooked at high heat with 60% hydration.
Is 500 degrees Celcius hot enough? That is the temperature to which Ooni pizza ovens are heated.
@@ilsaarin I've found that 420-430C on your stone works best for Neapolitan style pizza. Any higher and you can easily burn the bottom before the top is ready.
@@ilsaarin AVPN standards are actually 430-480C.
what about 100% whole wheat dough that i've milled myself from wheat berries? i dont want to feed my family white flour since it is not healthy at all and has all nutrition taken out of it, so I am trying to figure out how hydration would work in this case.
A Scouse James Corden talking about Pizza. I've seen it all now.
Roz Sa 😂 thanks for the compliment. Proud of where I’m from and James Corden is a funny guy! 👍🏼👍🏼
Good video. Can I calc % by cups or do I need to weigh it? I’m using 2.5 c water to 5 c bread flour which is only 50% and is wet.
Hello 🍕Always use a scales, never go by cups 👨🍳😉
How much yeast did u use? And is that dry yeast?
Hi there, we recommend following our Ooni Classic Pizza Dough recipe: ooni.com/blogs/recipes/classic-pizza-dough - you can choose the type of yeast you prefer. You can also check out our Ooni app which has a dough calculator meaning you can alter the ingredients to suit how many dough balls you need!
can you please release a vid on Neapolitan dough the best hydration for it
Concurring to the "Associazione Verace Pizza Napoletana" the hydration for the Authentic Neapolitan pizza can go from 55% to 62% ...but that's just Neapolitan tradition, more modern and famous Neapolitan pizzaioli are more concerned with health and making a better product in so many levels, using the most recent discoveries (such as higher hydrations, pre fermentations like biga and poolish etc.)
What kind of container are you using?
Hey, Chrystal! This is your standard proofing tub, and you can find one like it here: uk.ooni.com/products/ooni-pizza-dough-proofing-tray?_pos=3&_sid=595e8ea11&_ss=r
If you'd like some other useful proofing tray suggestions, we'd recommend checking out our Ooni Community pages. This is where our Community Members share their personal experiences, favourite recipes and pizza-making accessories, and much more! If interested, please find our Community Pages below:
Ooni Community Facebook Page: facebook.com/groups/oonicommunity
Ooni Community Page: community.ooni.com/feed
great vid.i liked it. so which one tasted best? also, how do u control the hydradtion, is it the fridge when they rest or more water when making dough>? thanks.
@@OliPenman thanks, so to increase hydration, either increase water or lessen the flour? AND, more hydration, more 'airey'....NOT DENSE, correct?
Hey J Marciano, you can always download the Ooni app to help you experiment with different hydros. But keep the flour the same, i.e: 1000g, then adjust the amount of water relative to it. So if it’s 600g, itll be 60%, if it’s 650g water then it’s 65% etc... this is all whilst the flour weight remains the same. Does that help? But also yes, the higher the hydration, the more airy, lighter and puffy you’re crusts will be and will be less dense 🙂
For how long have you fermented them, how much % yeast did you put?
Hey Moris, this video is not a recipe but just to explain the science behind what Hydration means. We have lots of other recipes on our channel, take a look! 🍕❤
With what kind of flour is he shaping the dough? 2:03
That's semolina. Dusting the dough ball in semolina helps a lot when launching, and adds a bit of crunch to the crust! 😉
@@Oonihq Thanks.
Grams or mililetre of water
In terms of water, 600ml is equivalent to 600 g 🙂
Great video, what flour was that you were using when stretching dough? Yellow looking
Guessing a fine cornmeal or corn flour? I don't think semolina is that yellow.
Semolina Rimacinata (semolina flour) 😉
Great video, I have a question. Is there a percentage of yeast you would suggest for the different percentages of hydration?
Hello 🍕you can calculate the percentage according to the hydration one by with our pizza dough calculator app 😉Apple’s App Store: go.onelink.me/app/7976306a
Google Play Store: go.onelink.me/app/faa98e49
@@Oonihq nice thankyou. I have the app its very helpful.
I accidentally made 75 percent hydration today, man it just ripped apart and stuck to my fingers. Had a hard time getting it in the oven
Uh oh! Working with higher hydrations can be a challenge - but the payoff is worth it! Using wet hands or a little bit of oil can help make it easier to handle. 😉
What dough ball gram are you using for these three hydrated doughballs ? Thx
We recommend using 250g dough balls for 12" pizzas 🍕
How much yeast do you add ?
For that, you can follow our Classic Pizza Dough recipe. Yeast: 1 heaping teaspoon (3 ½ grams) active dry yeast, or 1 teaspoon (2.7 grams) instant dried yeast, or 1 tablespoon (8 ½ grams) fresh yeast. Thank you 😊
How many grams are the doughs?
For four classic 12" pizzas, aim for 250g per dough ball. 🍕
What is the dusting you are laying your dough out onto?
Semolina flour 😉
What containers have you used??
Get them from here. The really useful box company. I use the same. They are great boxes for pizza dough
www.reallyusefulproducts.co.uk
@@glenpowell968 thanks for the tip! What sort of size would you recommend?
@@glenpowell968 came here looking for same thing...thanks 👍
@James Preston I wrap my dough balls in cling film with a tiny powdering of flour to stop the crusting. After 3 days in the fridge they are unwrapped easily due to the flour powdering before wrapping
What flour did you use
We recommend using '00' flour to make your dough! Then Lewis uses a semolina flour to stretch out his dough to prevent it from sticking eg. www.mulinocaputo.it/en/flour/la-linea-cucina/semola
i can't even work with dough that has 70%, its too sticky and i am unable to work with it i just need to add more flour to it
Hey there! It can take a little practice to get the hang of working with higher hydration dough. You're not alone! Try letting your dough rest a little longer between kneading it. This will give the flour some extra time to absorb the water. Additionally, working with wet hands should help, too! 💛
How do you store the dough so it doesn't glue to everything?
Rinse with oil
When you put six side-by-side in a box like that how do you (ahem) stop your balls from sticking together? :)
what kind of flour do you have on the table? It is yellowish
Semolina flour! ☺️
You do make your pizza with sourdough instead of commercial yeast right?
Commercial yeast 🙂
How much difference do high gluten flours (13-24%) make in the higher hydration. I can't get decent bread flour and the higher hydration pizza dough is a disaster with 11% AP flour.
Hello 👨🍳Looking at 0 or 00 flour, as a general rule, high protein flour can most likely handle higher hydrations much better than lower protein ones. Something between 8-11% protein would most certainly be more suited to lower hydration and also a shorter fermentation. 58-60% hydration will be the safe zone. Stronger flours that are high in protein, anything from 13.5-17% could take so much more water, they’ll also need a longer fermentation too. But they will require a different technique in mixing/kneading/folding to build up that gluten structure. Hope this helps!
Is that polenta?
Semolina flour is often used to prevent your dough from sticking when launching :)
Hey how do you prevent the doughballs from sticking. When they stick i end up with horible pizza shape since the separation causes damage to the glutenstructure
Bulk ferment, then place individual dough balls in lightly oiled round deli containers, make sure the container is at least twice as big as your dough ball.