{"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

Pizza dough hydration<\/h1>\n\n\n\n

What is pizza dough hydration?<\/h2>\n\n\n\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

Why is dough hydration important?<\/h2>\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

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
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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\n

Flour Types Used in Pizza Making<\/h2>\n\n\n\n
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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
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Water,  is the second most important factor after flour that will affect your pizza base and crust when you cook your pizza. Adjusting the water levels, affects the hydration level of your dough. When you adjust your hydration levels, the properties of the dough are greatly affected.<\/p>\n\n\n\n

Properties affected by dough hydration<\/h2>\n\n\n\n