How does hydration level effect pizza dough?
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- Опубліковано 15 січ 2023
- In this video I test hydration levels of 60, 70 and 80% dough to see how the alter the final pizza dough. There is also an explanation of bakers percentages and hydration percentage. I hope you enjoy and thanks for checking it out!
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This is an excellent video. Good job! Def earned a new sub and like.
Nice video, lots of good pearls. Thank you.
Thank you so much!
Thank for the video, finally I understood what is the difference -
In our Italian restaurant we use exactly 65%, we bake for 3:20 minutes at 320°c. If the customer requested a thicker pizza we'll bake an extra 30 sec. As you mentioned it's not easily stretching, it'll always attract itself to a smaller size, but it's how we do it and it's easier to kneed and handle. We use a fermenation oven "for 40 minutes" to make a quicker process and quantities, it makes the dough easier to handle and has a better fluffiness. Ps: we add less salt "25g", and no sugar, we use 20g of fresh yeast per 1kg flour.
Thanks for the video, it's informative 🙏🤌
Fermination oven, not termination - sorry 😅
6:20 minutes?
@@luigibru8677 6 min 20 seconds
@@theepicmemes9891 why so long? Maybe I'm missing something
@@luigibru8677 it's not long, we usually use the ingredients out of the refrigerator. If you use them at room temperature you don't need more than 3 minutes. We have customers, yet not every minute or so we have an order. That's why
Very clear , thanks🍕🔥🤘
Great video
Nice video! weird how you didnt get more air in the crust as the hydration went up, but hey thats w/e you like i guess. If you wanted to use 70-80% on a commercial level, I'd advice using a poolish and prob some part manitoba flour (makes stronger gluten). Keep it up!
Your oven might have a little too much heat i think because of the burnt spots on the cheese i like 60% the most its easy to work with and makes a great pizza
Have been doing 69% hydration for years and crusts turn out very puffy and amazing. Plus it's very easy to stretch. Always use King Arthur bread flour. I simply dump everything in mixer and mix by hand to soak up the water and then mix on low for 7 minutes. Tried imported Italian 00 once and didn't raise nearly as much, nor was as good, but may be acquired taste. I found 24hr proofing worked real well, but if frozen had about a 2 week maximum Tried 4 weeks once and wouldn't raise. Also traded in my Ooni for a Roccbox for a number of small reasons, but both work well. Nice to the point video.
Nice
whats your recipe for 1kg mate - keen to try
I was using 62% but will give 65% a try next time. Thanks for explaining the math.
Loved the video -- thanks for the tips. I work with dough at home regularly but not so much pizza. I'm going to bake some at home on a stone in a gas convection oven that will get up to 550, but that's about it. What do you think that low oven temp means for what I should do to the hydration? Still keep it in the 60% range?
Yep. You’ll be fine at 550. Just let it preheat sufficiently and use a steal. Cheers and thanks for watching!
how much water per cup of flour? I usually use 2 cups of flour with one cup of water to make my dough ball. Wouldn't that be 50% hydration?
which oven did you use? did you use a stone/steel? how long did each pizza sit in oven? did you allow the stone/steel to come back up to temp before launching next pie?
This has to be an outdoor oven bake.
For real real high hydration doughs I will add enough vital wheat gluten to my flour(King Arthur bread flour) to raise my protein content to 15%. For that specific flour, divide your flour by 21 and you’ll get the number of vital wheat gluten to use. I do 210 gram dough balls, so 10 grams of vital wheat gluten is added!
The extra gluten helps the dough structure when you get up there. I see a lot of comments about Manitoba flour, but I’ve never used it before. They don’t have it at the stores around me. Vito Lacopeli(I think that’s his last name) has a great video on hydration when it comes to Neapolitan pizza. I think he started at 60% and worked up 10% increments until he got to 100%.
Vital wheat gluten won't make your pizza lil bit more chewy ? Can you tell me pros and cons about using of it?😅
One issue I have with this comparison is the flour you used. The king arthur 00 flour is not made for an 80% hydration. Anyone that uses that high hydration utilizes a Manitoba or much stronger flour. You will notice it is much easier to handle at 70%-80%. I compare King Arthur to caputo pizzeria which was made for hydration in the low 60's. Those flours are nightmares to work with at higher hydration. Other than that, your pizzas looked great.
Thanks for checking out the video! It really wasn’t too bad working with the higher hydration and the KA flour. But it was a fun experiment. Maybe I’ll try it again sometime with a different flour. Cheers, Jesse
I have done 80% with their “00” Pizza Flour… I usually am 90% when I mix in their Whole Wheat Flour as I like the taste, and prefer high hydration doughs… My ciabatta is usually 90% just when using bread wheat… However, after folding a few times on day one, I do a cold ferment in the fridge for at least 24 hours (with an occasional fold or two while in the fridge to check hydration and overall feel)… I found this as I was curious to see if anyone else prefers high hydration dough for their pizza!
@@PatioPizzathe main point is that each flour has some amount of protein in it which forms gluten when moisturized. If you use low protein flour the excessive water will not help making the bread lighter or more "spongy", it will only make the dough sticky. High protein (strong) flours can "hold" more water.
65-70% is great!
How come my 80 percent is not fluffy as yours? Enzymes?
Mine is a puddle
I've been trying 60%, 70% and 80%. All came out chewy. Is there any tips on the cause of chewiness?
Typically chewy is overdeveloped gluten. Maybe lower your knead time or switch to AP flour and see if that helps. Thanks for watching!
DUDE you are in trouble using a sharpie on Momma's Tupperware. Loved the vid though :)
Pizzas looks great. Im new to making pizza dough at home. I currently have KA 00 and you weren't sure you liked this brand. Can you share what your go to flour is?
The KA 00’is totally fine. I like caputo pizzeria when I can get it. A lot of the time I just blend KA organic bread flour and AP flour. Kinda depends on the style I’m going for. I’m constantly experimenting, so no “go to” flour… thanks for checking out the video!
@@PatioPizza Thanks
تحية من الجزائر 🇩🇿
Can't believe he's left the typo in the title for 3 months
Yeah, he’s the worst
lol... Im just making a 100% dough, as we speak, and this guy just says in his Video "if you are a beginner, dont even try past 60%". Thanks a lot. Now Im terrified about the result. Its just my second Pizza...
Did it come out like pancake batter? LOL.
A few tips for next time:
1) Use a high gluten bread flour and/or a bit (10-15%) of whole wheat flour. They suck up water best.
2) Use cold fermentation in the fridge.
3) Use the paddle attachment in your stand mixer. Don’t hand knead.
4) Autolyse. Add most water to the flour, wait an hour, then slowly add the last 10-20% in, and mix in any sugar, fat, yeast, and salt in the dough recipe, last.
5) Wet hands and do stretch and folds to shape the dough.
would love to see you do the same thing but using high gluten flour
Nice idea
i put 9grams of sry yeast in 18kg flour, 5 g for one pizza is way too much. Try lower dosage of yeast and rest them overnight only then will u see the differences
Great Video. Learned more in 10 minutes about pizza dough than in the 100 other videos I have watched over the years. You now what's important. Sub and upvote.
Affect**************
pizza crust is too think for the high heat.
8oz-9oz dough balls for 12inch pizza.
@@PatioPizza i use 10oz for 14"s...its really thin. somehow over the years, no tears or holes :)
Brow nice video but pizzas You made are not as nice to do a good comparison , I can share with you my phone ect to show difference
Btw with hydratation you should change yeast and salt % too.
You can alter it, but you don’t necessarily need to. Salt and yeast are based off of bakers percentages in most dough recipe, therefore it’s usually a percentage of total flour used and not dependent on any other factor (including water). Thanks for checking out the video!
You’re right that those matter. But I feel like time and temperature matter more than salt and hydration in fermentation. More salt slows it and more water quickens it.
But it’s easiest to just correctly scale the yeast percentage down on up depending on when you want each dough to mature then aim for whatever hydration and salt level is to your taste.
CORNI- CONE ??
you need to kneed it 2 to 3 times. yours did almost not raise. gl
do you use a robot for mixing your dough.. because me i done like to use my hands
I am a pizza making robot…
You kinda ruined the expriement due your lacking opening pizza ball skills / cooking skills .
You created almost equal crust with all of them making the whole experiment pointless.
You’re pointless ; )
I'm not trying to pick a fight, but the way you handled and stretched your dough was cringeworthy! I knew the second you started mashing it wasn't going to puff the way it should. I absolutely love the concept of this video, but I don't think you gave it a fair chance, the way you handled the dough ruined the test. I mean, at least you handled them all the same, I guess.
Need to learn how to strech the pizza bro this is no good
If i could i would send u a picture od what real pizza looks a like not this beat up pizza,u have to be gentle with the dough like u are to a women not trowing it and pressing the air in wrong direction and pressing the crust
Ha, ok bro… take a look at the videos where I’m not working with 80+ % hydration dough… been doing this professionally for 15 years and have stretched 100,000 plus pizzas. But I’m sure you know more. Move along
@@veldinjasic2002, sounds amazing, please upload a video of your pizza!
I agree. At that hydration and temperature, if you’re not getting a much puffier crust, you’re doing something wrong. I’m from Naples and have made my share of pizzas. Also, your “I’ve stretched 100k pizzas” doesn’t mean anything. We have a local pizzeria that uses a wood burning oven and claims to make “Neapolitan” pizza. They’ve probably make 500k pizzas over the years, but it’s still sh!te. MacDonalds has served 1 billion hamburgers in their history, but that doesn’t mean they know anything about an aged porterhouse steak.