{"id":574,"date":"2021-09-10T06:36:48","date_gmt":"2021-09-10T06:36:48","guid":{"rendered":"https:\/\/www.pizzanea.com\/?p=574"},"modified":"2023-08-19T08:15:11","modified_gmt":"2023-08-19T08:15:11","slug":"what-is-pizza-dough-hydration","status":"publish","type":"post","link":"https:\/\/pizzanea.com\/what-is-pizza-dough-hydration\/","title":{"rendered":"Pizza dough hydration"},"content":{"rendered":"\n
In simple terms, pizza dough hydration is the total amount of water used in a pizza dough recipe in relation to the amount of flour being used in the recipe. This is referred to as a percentage.<\/p>\n\n\n\n
For example, if your recipe has 1000g of flour then to have a dough hydration of 65%, you would add 650ml of water. (1000g\/650ml x100 = 65% Hydration<\/strong>).<\/em><\/p>\n\n\n\n Really it\u2019s that simple. By adjusting the levels of water (hence the hydration of the flour) in a recipe, you can greatly affect the final result of your pizzas base.<\/p>\n\n\n\n Simply, there are a number of different pizza styles, each with its unique characteristics. To achieve a perfect style of, Neapolitan, New York Style, Chicago deep dish, your artisan style or a California crisp bread pizza, your going to need to know your dough hydration levels.<\/p>\n\n\n\n It should be noted that not all flours are the same. Some flours cannot absorb a high rate of water absorption then others. If you are not aware of what water absorption your flour can handle, it is best to experiment with a lower percentage (50-60%) of hydration and increase as you experiment with your flour. <\/p>\n\n\n\n Water absorption of flour can be affected by several different factors , the most important being gluten content, starch content and flour strength.<\/p>\n\n\n\nWhy is dough hydration important?<\/h2>\n\n\n\n
Pizza Style<\/strong><\/th> Dough Hydration Level<\/strong><\/th> Best Flour for Pizza Style<\/strong><\/th><\/tr><\/thead> New York Style <\/td> 60% \u2013 65% hydration <\/td> Enriched high gluten bread flour<\/td><\/tr> Artisan Style <\/td> 55% \u2013 65% hydration <\/td> Ranges from Type 00 to high gluten flours.<\/td><\/tr> Neapolitan Style<\/td> 55% – 62.5% hydration<\/td> Italian 00 or 0 wheat flour<\/td><\/tr> Chicago Deep Dish Style<\/td> 40% – 50% hydration<\/td> All-purpose flour<\/td><\/tr> California Crispy Style<\/td> 60% – 70% hydration<\/td> All-purpose or bread flour.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Dough Hydration and Water absorption<\/h2>\n\n\n\n
Flour Types Used in Pizza Making<\/h2>\n\n\n\n
Flour<\/strong><\/td> Protein Content<\/strong><\/td> Water Absorption<\/strong><\/td><\/tr> Finely milled Italian “00” Flour<\/td> 12.5%<\/td> low<\/td><\/tr> All-purpose Flour<\/td> 11.7%<\/td> moderate<\/td><\/tr> Bread Flour<\/td> 12.7%<\/td> high<\/td><\/tr> Cake or Pastry Flour<\/td> 9.4%<\/td> low<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Water Levels of your pizza dough recipe<\/h2>\n\n\n\n