Best hydration for homemade pizza?
ฝัง
- เผยแพร่เมื่อ 4 มิ.ย. 2024
- What is the best hydration for making Neapolitan pizza at home? Here’s the answer! Commonly, Neapolitan pizzas have between 62% and 65% hydration. However, we want to go beyond what is conventional and test what happens with 80% and 100% hydration.
We want you to be able to make it at home so we are going to do it in our home oven. This way, everyone will be able to get similar results!
Will we get better crusts? Will a hydration this high work on a Neapolitan pizza? Let’s find out!
These are the recipes from the video.
65% Hydration Pizza
Biga
80% Italiana flour 00 470g
40% Water 235g
1% Fresh yeast 6g
Refreshment
20% Italiana flour 00 120g
25% Water 150g
3% Salt 17g
1% Olive oil 6g
80% Hydration Pizza
Biga
80% Italiana flour 00 435g
40% Water 215g
1% Fresh yeast 5g
Refreshment
20% Italiana flour 00 110g
40% Water 215g
3% Salt 15g
1% Olive oil 5g
100% Hydration Pizza
Biga
80% Italiana flour 00 390g
40% Water 195g
1% Fresh yeast 5g
Refreshment
20% Italiana flour 00 100g
60% Water 290g
3% Salt 14g
1% Olive oil 5g
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I have been baking pizza for years using the classic 64% hydration but there is something about the 80% hydration that tickled my interest. Thank you for the challenge, Ramon🏆
Great comparison. It is nice that you did this with the home oven and got such good results using the 00 flour at 550 degrees. The rule is that there are no rules. It just shows that you must experiment to find what is best for you. I usually use 70%, but you can bet I will try 80% next.
Good gods, I want all of these! Every day, I mean. Thank you. I was wondering about how percentage of hydration effects the crust. I will try the 80%
Awesome video man 😎
Well done Video.
Thanks for this. Though it’s difficult to assess the difference of taste only by the looks. One remark: could be, the original Neapolitan Pizza goes without adding oil to the dough. Will try the 100%
How long do you keep the dough in the fridge?
58%. Period.
My biga was perfect. (80% recipe) However, mixture with "refreshment" was too hydrated, even after 12 minutes of kneading. It was like Niagara Falls. Adding more flour in small amounts didn't correct it. Giving it the benefit of the doubt, tried dividing the mess into 4 pieces and it was still flattening out. Dropped into individual bowls and they were puddles. Attempting one to spread and prep to bake, went straight to the trash. Second, I floured to spread. Baked at 500°F 5 minutes and still raw. Topped with more cheese and oil and additional 6 minutes to bake. The toppings are great, the dough is still undercooked. Would this be an elevation issue? I'm 700' sea level. No humidity, it's a chilly day.
💫❤💫
70% is probably the best compromise, especially for domestic robots or manual dough processing.
I've already gone up to 85% on several occasions, for great pizzas, but I didn't really enjoy working with the dough, the structure of which depends very much on the flour, which has to be able to absorb the water.
You can't find good tipo 00 flour everywhere, so you often fall back on traditional flour with a low protein content.
With ❤ from 🇫🇷
mostly here in Indo we have easier access to a (called : high protein flour) that is contained 13.5% protein
what is your hydration percentage for this kind of flour? 70%?
70-72%
70%
I just wanted to see the transferring 100% hydration pizza to the oven, but non of that happened
Give me CT / NY pizza all day . Napoli pizza overrated.
Why the german title?🧑🦯
Don't you get it? "Gluten" instead of "guten"?
They all look under done!
Sorry that was a FAIL
Why didn't you tell us the difference between them
We tuned in for your opinion and you didn't give it
You just made a lot of silly faces
He pointed to the 80%. You're not paying attention.
Yes I saw that he pointed at the 80%
Still would like to know the differences and why the 80% is better than the other two
What kind of comparison is that ,get to the end of the video and he points at one
@@cybergypsy6380 Sorry, I thought you missed it. You're right. He should have gone into more detail about the differences.
It's all good
When you're a newbie like me
You need all the help you can get
@@cybergypsy6380 If you're a newbie, just stick with the lower hydration for now. The hardest part about more water is handling the dough and forming the pizza. It doesn't really matter what Ramon thinks. What matters is what you like and what works for you.
piizzas look like a 2 year old made them