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
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.
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.
@@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).
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.
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 🙏
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.
@@Do_not_assume 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.
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
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.
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 :)
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.
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.
@@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
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.
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 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. ;)
@@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
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.
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
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'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
@@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...
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 ...
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.
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
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
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.
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 🙂
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
@@jssdl4287 I use caputo pizzeria at 70% for my normal go to recipe. It’s a no knead recipe and the liquid is a mix of beer and water. It’s beautiful cooked in the ooni.
Hello, thank you for your question! We recommend using the same flour you used to make the dough, or you can try semolina flour which is super helpful for launching your pizza with ease :)
Hello 🍕Flour absorption is absolutely influenced by hydration. If it’s very dry where you live, you can up the water in the dough a bit. If it’s a 60% hydration recipe, try 63%😉
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!
Здравствуйте. Помогите пожалуйста. Не знаю что я делаю не так) у нас время 5 часов утра всё не как не могу уснуть))) ставлю тесто ( Бига 18 часов + основной замес )80 % влажности,вроде всё прекрасно, глютеновое окно есть, тесто упругое, газообразование тоже. Проблема в том что после запекания нет хрустящий корочки ( . Очень нежное но форму держит ( при надавливании возращает форму) . Наверное как резина ( не знаю как описать) как мне добиться тонкой и ГРУСТЯЩЕЙ корочки? Помогите пожалуйста
Вы пришли по адресу! При работе с тестом повышенной гидратации обычно растянутое тесто превращается в плоский диск. Избегайте использования соленой основы и других начинок с высоким содержанием влаги, так как они могут способствовать более жевательной текстуре. Можно попробовать соте или предварительно приготовить некоторые ингредиенты, которые, как известно, выделяют много влаги. Предварительное приготовление уберет из них лишнюю влагу. Это может относиться и к консервированным помидорам, так как некоторые сорта могут быть довольно водянистыми. В качестве альтернативы можно опрокинуть помидоры в сито, чтобы собрать лишний соус в миску. В отдельной миске измельчите целые помидоры и добавьте столько или меньше оставшегося соуса, сколько хотите. Как всегда, двигайтесь быстро, когда вы укладываете пиццу. Это особенно актуально для теста с высокой гидратацией. Если начинка будет лежать на тесте слишком долго, влага из соуса начнет впитываться. Мы рекомендуем сначала потренироваться на тесте с чуть меньшей гидратацией, а затем довести гидратацию до 80%. Наконец, всегда полезно проверить толщину основы для пиццы. Если она слишком толстая, то для ее приготовления и пропекания потребуется гораздо больше времени. Традиционно пицца в неаполитанском стиле должна быть толщиной около 0,25 мм. Если она намного толще, то вам потребуется больше времени на приготовление. Надеемся, это вам поможет! Если вам нужна дополнительная помощь, обращайтесь в нашу службу поддержки по адресу support.ooni.com. Мы всегда рады предложить дополнительные советы и рекомендации. - Переведено с помощью переводчика.
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! 🍕❤
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
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.)
It's totally normal for your dough to double in size in the container! Here's a link to our classic dough recipe that will walk you through the correct amounts: ooni.com/blogs/recipes/classic-pizza-dough 🙂
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!
We swear by our classic dough recipe! You can adjust the hydration levels using our Ooni app which has a dough calculator. ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect
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
Hello Philippe 🙂here you can find all the info you are maybe looking for about our ovens, just click on the link according to where you live. US ooni.com/collections/shop-all UK uk.ooni.com/collections/shop-all EU eu.ooni.com/collections/shop-all Plus, if you need more info about delivery and shipping click here (you will be able to change the country once there): ooni.com/pages/shipping-and-returns Hope it is useful 🍕
Thank You!, but what if I have off numbers.. Can some one help me find out the Hydration % from my Pizza dough?. I have 575g of Water and 670g of Flour. Thank. you In advance!
Hi there! You can divide the weight of water by the weight of flour to get a percentage. In your case, it would be around 86% Hydration 💨. Make sure to choose a flour that is high enough in protein to take all this water (14 to 16% protein).
@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
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 😊
If they don’t stretch just stop, let them sit partially stretched for 10 min (covered) then try again. Repeat until the preferred size. Also get them to room temp before starting, I usually take them out the fridge about 4 hours before.
@@jonathankay3552 Hi, i am actually interested in your size too. Other videos suggest 250g, but i feel like i need to make the balls 350g or more. What are your dough ball weights in this video?
clipzed I use 500g of flour, 330ml of water for 4 pizzas about 10” when cooked. So about 210g per ball. I too struggled to stretch them but proving in individual balls and leaving to rest helped a lot. For me 250g+ is getting into deep pan.
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
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!
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
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.
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
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).
I've been making pizzas in my karu 12 for a month or so and only just stumbled on this wealth of information.
Nice video... extremely valuable info for anyone wishing to embark on a pizza-making journey.
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 😉
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! 💛
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.
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.
@@Do_not_assume 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.
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
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 :)
great video, just what i wanted to know about hydration
We're so glad it was helpful! 💛
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.
Superb video - exactly explained what I wanted to know
Wonderful! So happy to know it was helpful for you. 💛
explanation so clear and good I re watch every week to remind my self great job mate
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
I want more Dr. Pope! This is amazing! Great video Lewis!
Here another new video th-cam.com/video/-sy279OTSn0/w-d-xo.html 🍕
Thanks for making this video
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
Very informative. Thanks
For your table flour are you using semolina or semolina rimacinata?
Soooo good. Well presented and explained. Thank you.
Very cool demo. Appreciate how well you demo'd this!
Very helpful. Thank you
good explanation of the hydration levels!
Thanks for this video. Very educational.
Very helpful video!
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
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.
Thanks for the vidéo, personely i use the 65% 👍
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
Well done. Very impressed with the entire presentation.
Nice one Lewis
Great vídeo, thanks . 👏
Great video
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.
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
70% !!!! LOVE
This is helpful!
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%.
Great presentation mate
\
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...
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 ...
Bravo ! Sei uno dei pochi stranieri che ho visto fare bene la pizza
Where is the container you are using from!
Finally I get it! Thank you. 😊
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
Thanks a lot
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)😉
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 👨🍳😉
I agree. Good video straight to the point. Thanks for showing all the % and the handling of it.
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 🙂
Vc passa a massa no fubá ?:ou sêmola?
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.
Thanks chef👍🏼
What temperature are you baking that pizza? I also have a Koda 16
400C / 750 F is a great temp to shoot for!
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
What is the yellowish stuff on your table? Is it regular flour or something else?
Semolino probably
Thank you for the quick and precisely shown differences.
What type of widely available flour can handle high hydration?
00 flour, bread flour, also whole wheat flour can go over 100% hydration 😉🍕
@@Oonihq
Thank you
Caputo doesn't handle 70% well. Also 70% hydration at 900 degrees will burn instantly.
@@jssdl4287 I use caputo pizzeria at 70% for my normal go to recipe. It’s a no knead recipe and the liquid is a mix of beer and water. It’s beautiful cooked in the ooni.
Hi, what type of flour do you use when stretching the dough?
Hello, thank you for your question! We recommend using the same flour you used to make the dough, or you can try semolina flour which is super helpful for launching your pizza with ease :)
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) 😉
Please set up a video how to transfer a sticky dough into an normal noon sticky dough if it s possible ❤
Here's a great video you'll like, with 10 tips on how to launch your pizza! th-cam.com/video/F7kIjZh2rxU/w-d-xo.html 💛
Awesome bro, I wish a could afford one of those ovens!
Great video thanks
nice to know! cheers
How much does humidity matter? I live in the desert with single digit humidity almost all the time.
Hello 🍕Flour absorption is absolutely influenced by hydration. If it’s very dry where you live, you can up the water in the dough a bit. If it’s a 60% hydration recipe, try 63%😉
Thank you
You do make your pizza with sourdough instead of commercial yeast right?
Commercial yeast 🙂
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!
Здравствуйте. Помогите пожалуйста. Не знаю что я делаю не так) у нас время 5 часов утра всё не как не могу уснуть))) ставлю тесто ( Бига 18 часов + основной замес )80 % влажности,вроде всё прекрасно, глютеновое окно есть, тесто упругое, газообразование тоже. Проблема в том что после запекания нет хрустящий корочки ( . Очень нежное но форму держит ( при надавливании возращает форму) . Наверное как резина ( не знаю как описать) как мне добиться тонкой и ГРУСТЯЩЕЙ корочки? Помогите пожалуйста
Вы пришли по адресу! При работе с тестом повышенной гидратации обычно растянутое тесто превращается в плоский диск. Избегайте использования соленой основы и других начинок с высоким содержанием влаги, так как они могут способствовать более жевательной текстуре.
Можно попробовать соте или предварительно приготовить некоторые ингредиенты, которые, как известно, выделяют много влаги. Предварительное приготовление уберет из них лишнюю влагу. Это может относиться и к консервированным помидорам, так как некоторые сорта могут быть довольно водянистыми. В качестве альтернативы можно опрокинуть помидоры в сито, чтобы собрать лишний соус в миску. В отдельной миске измельчите целые помидоры и добавьте столько или меньше оставшегося соуса, сколько хотите.
Как всегда, двигайтесь быстро, когда вы укладываете пиццу. Это особенно актуально для теста с высокой гидратацией. Если начинка будет лежать на тесте слишком долго, влага из соуса начнет впитываться. Мы рекомендуем сначала потренироваться на тесте с чуть меньшей гидратацией, а затем довести гидратацию до 80%.
Наконец, всегда полезно проверить толщину основы для пиццы. Если она слишком толстая, то для ее приготовления и пропекания потребуется гораздо больше времени. Традиционно пицца в неаполитанском стиле должна быть толщиной около 0,25 мм. Если она намного толще, то вам потребуется больше времени на приготовление.
Надеемся, это вам поможет! Если вам нужна дополнительная помощь, обращайтесь в нашу службу поддержки по адресу support.ooni.com. Мы всегда рады предложить дополнительные советы и рекомендации.
- Переведено с помощью переводчика.
@@Oonihq воу вот это классный ответ ) спасибо вам большое
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! 🍕❤
What dough ball gram are you using for these three hydrated doughballs ? Thx
We recommend using 250g dough balls for 12" pizzas 🍕
Where did you get that plastic box from mate?
look for "really useful box" on Amazon for example...
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.
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.)
Would 70% hyd be better for digestion compared to 65% and so on? Or would it be otherwise?
i like 72 to 75% dough, very soft and so easy to stretch.
why does my dough tend to blow up in the container. Could you tell me the proper amount and type of yeast to use. Thanks
It's totally normal for your dough to double in size in the container! Here's a link to our classic dough recipe that will walk you through the correct amounts: ooni.com/blogs/recipes/classic-pizza-dough 🙂
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 share the 3 different recipe’s. Pretty please. The ones you used for this video
We swear by our classic dough recipe! You can adjust the hydration levels using our Ooni app which has a dough calculator. ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect
What kind of flour do you use on the table?
Semolina
What is baking time? Its different?
Nope! All can be baked in 60 seconds!
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.
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
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
Ive been working with 75% hydration for baguettes, I'd quite like to see how a pizza dough handles it
It's totally possible! It will be more challenging to handle, but semolina will help. You gotta give it a try and let us know how it goes 🍕😉!
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.
i see a box ooni koda 15 but I cannot find the oven online...
Hello Philippe 🙂here you can find all the info you are maybe looking for about our ovens, just click on the link according to where you live.
US ooni.com/collections/shop-all
UK uk.ooni.com/collections/shop-all
EU eu.ooni.com/collections/shop-all
Plus, if you need more info about delivery and shipping click here (you will be able to change the country once there): ooni.com/pages/shipping-and-returns
Hope it is useful 🍕
Thank You!, but what if I have off numbers.. Can some one help me find out the Hydration % from my Pizza dough?. I have 575g of Water and 670g of Flour. Thank. you In advance!
Hi there! You can divide the weight of water by the weight of flour to get a percentage. In your case, it would be around 86% Hydration 💨. Make sure to choose a flour that is high enough in protein to take all this water (14 to 16% protein).
@@Oonihq Thank You!!!!🙏🙏🙏
@@Oonihq Thank You so much!!I🙏🙏🙏 I truly appreciate it!! now I can Rock out with My Ooni Koda 16! ( very carefully off course)
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
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 heavy do you make your dough balls? Mine dont stretch like yours even with 3-4 days of fridge slow rise.... more kneading?
If they don’t stretch just stop, let them sit partially stretched for 10 min (covered) then try again. Repeat until the preferred size. Also get them to room temp before starting, I usually take them out the fridge about 4 hours before.
@@jonathankay3552 Hi, i am actually interested in your size too. Other videos suggest 250g, but i feel like i need to make the balls 350g or more. What are your dough ball weights in this video?
clipzed I use 500g of flour, 330ml of water for 4 pizzas about 10” when cooked. So about 210g per ball. I too struggled to stretch them but proving in individual balls and leaving to rest helped a lot. For me 250g+ is getting into deep pan.
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
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!
Thank you for the informative content. One request though.. next time please use lav mike for better audio. Cheers man!