70 Percent Hydration Pizza Dough?

70 Percent Hydration Pizza Dough

  1. 400g of flour (00 flour as it’s much finer).
  2. 280ml of cold water (cold water makes your dough rise slower, resulting in an airy, delicious crust).
  3. 15g of sea salt (it’s antibacterial and doesn’t have harmful additives in it).
  4. 5g of dry yeast or 8 gram of fresh yeast.

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What does 60% hydration mean in pizza dough?

How Pizza Dough Hydration Affects the Dough – The hydration level is perhaps the single factor that affects dough and crust the most. By adjusting the hydration of the dough you get a completely different result. Some of the properties of dough hydration effects are:

How elastic the dough will be How sticky the dough will be How fast and how much the dough will rise How much the edge will puff up in the oven How soft and airy the crust will be How crispy the crust will be

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What is the best flour for 80% hydration pizza dough?

What Kind Of Flour Do You Use To Make Pizza Dough? – Because this recipe deals with so much water, you need a flour with high absorbability. This basically refers to how much water each grain of flour can absorb before it becomes saturated. If you try to make this recipe using a low absorption flour, like many 00 flours branded as “pizza flour” are, the dough will more closely resemble a soup than a pizza dough.

  1. For an 80% hydration pizza dough, I recommend using Caputo’s “Chef’s Flour” or a high quality all-purpose flour like King Arthur’s.
  2. Both of these flours will be able to handle excessive moisture without any problems.
  3. These flours are easily purchased online, but any kind of all-purpose flour should work as well.
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Related Post: Why 00 Flour Is Best For Pizza: What It Is & How It Makes A Difference
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What is the ratio of flour to water in pizza dough?

What Is The Ratio Of Flour To Water For Pizza Dough? – The ratio of flour to water in pizza dough can vary quite a bit from recipe to recipe. For a high hydration recipe, you’ll find 700-800 grams of water for every 1000 grams of flour. For a lower hydration recipe, you’ll find 500-600 grams of water for every 1000 grams of flour.
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What happens if you don’t hydrate pizza dough?

Factors That Will Affect Hydration – There are also a few things you need to take into consideration when working with hydration. Inaccurate measurements, adding additional flour or water during kneading, humidity and altitude are factors that will affect the hydration of the dough.
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