Pizza Dough Hydration: 55% versus 75% | Classroom Pizza
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- Опубліковано 20 вер 2024
- In this week’s Episode of Classroom Pizza, we talk about the key to life as well as the key to pizza: water. Water plays a huge role in the shaping of the dough as well as the properties of our crust. By playing with the different hydration levels, we can change the style, taste, structure, and texture of our recipe. Hydration is no longer just for athletes!
This week, we made two different doughs, one with 55% hydration and the other with 75% hydration. The original recipe sits at the 67% hydration mark and the list of ingredients for that recipe can be found below:
160 g of 00 Flour
105 grams of 105 degree (F) Water (67.0%)
5 grams of Fine Sea Salt (3.0%)
7 grams of Olive Oil (4.5%)
7 grams of Honey (4.5%)
0.2 grams of Instant Yeast (less than 1.0%)
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MUSIC (Intro)
Song: "Power Up (Stinger) - Upbeat Rock Fun Energetic Happy Guitar"
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Artist: Juqboxmusic
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MUSIC (Background)
Song: "Corporate 10 Min Smooth Soft Background Music"
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Artist: Inspiring Audio
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(first) Okay, I know I signed up for class here, but I really didn't expect to be learning this much? What really got me in today's episode is how adding flour to sticky dough messes with the baker's percentage. I didn't know it would mess with the final product that much, but it really is true how baking / cooking is a science, I guess! Thanks, STEM and pizza king, for a super informative class today!
Glad you liked it and learned something!!
I really like small channels (good ones). Don't know how, but yours somehow popped up trough algorithm to me. Probably because I'm watching so many pizza videos. You actually giving much more info than huge channels.
For E.g. et Vito lacopelli who made so much videos about making dough is really hard to find some practical info on his channel. And many others too! Watching their videos I was not able to make good pizza! You here giving some priceless info that I came across only by try and error method. None of those big channels did taught me that. Yeah, they all giving you some info, but it looks to me like they intentionally keeping something secret just so you can never make really good pizza.
You are great man. Unlike many others who just playing the game. I hope you will keep making videos. If not on this subject maybe something else.
You should check out chain bakers video on bakers percentage also. Really thorough and in depth. His channel in general as well, his principles of baking playlist is great.
Vito Iacopelli’s videos actually helped me in my pizza journey, but I agree there are some secrets but if you’re a chef it’s easy to find. One thing I learned from mistakes using vito’s recipes is the temperature of my country vs cold countries where I made my first Neapolitan pizzas. Right now I live in a place where it gets as hot as 40C outside. So, high hydration doughs don’t work for me, they tear so easily, they rise rapidly even for just a few minutes out of the fridge, all because my kitchen’s temperature goes for up-to 55C. I am now using 55% hydration doughs for my pizzeria, which I found was perfect for me.
@@ChefAPV You cook at 55C.!!! Damn, cooking should be fun. That doesn't look like lot of fun o me. 😀
Any chance for air conditioning? Here in Serbia, especially this summer, the temperatures were mostly around 40 C. Many kitchens with ovens or grills do not have air conditioning. I would never work there unless I really had no choice. But that is only at summer here and the temperatures are now ok. I can't imagine working all year at that temperature in a kitchen with a pizza oven!
@@dusanboss7749 yep, if you grew up in a place like this, it’s not as difficult as it sounds 😂 pizza oven contributes a lot to the kitchen’s heat too.
I did 80% hydration and left it in the fridge for 10 days, a no-knead type dough trying autolyse technique. Best pizza crust/dough I've made yet. My "homework" was to compare 500* oven w/preheated carbon steel pan to cook it in(low sides) vs a Presto Pizzazz Plus cooker. Both were good but the pizzazz plus did better than MY oven. lol
Adding this to my list of things to try next!!
10 days lmfao
The High hydration doughs are good but if you like crispy crunchy Pizza , lower hydration with high temperature cooking is the way to go
Would you agree cooking the 55% Hydration baked at around 900F will create a decent oven spring while the whole pizza is extra crispy?
Most people prefer the paddle beater over the dough hook when mixing high hydration dough in their Kitchen Aid. Why do you prefer the dough hook? I like to mix it in my baking machine. I don't need a stand mixer.
How can you speak for most people?
theres a wood fired pizza place 2 minutes from my house by car
its 2 albanian brothers that run it and they do 80% hydration with 00 caputo flour, san marzano tomato sauce, ezzo pepperoni etc
bit on the expensive side, but its probably the best pizza i've ever had
Where are you living
@@dusanboss7749 Toronto Canada
отлично, все хорошо рассказал
Спасибо
Mr. Kanka you should come back to Avalon. You could help with the gala videos.
Only if they are all about pizza somehow!
nice dough! next time you should definitely pre cook the crust and sauce before adding the cheese. Only way to go for home oven. 👍🏻
Thanks for the tip! :)
This is not true. I tried that more then once and it never gets together exactly.
May be because of my owen.
@@uncleoky go buy a cheap oven safe thermometer, put it in the oven an crank the temp to the max 500F - 550F. Wait like an hour and check the temp and see if it’s actually getting up that high.
Assuming that all works, you need to make sure your pizza stone/brick is preheated for that whole hour as well. I put it in the middle rack and then turn the broil on high. Wait till the crust starts to get a little color, take it out and put the cheese on, and back in to cook till the cheese melts an bubbles. It’s perfection.
@@kdub175 Thank you. 👍
Which one was crunchier?
Definitely the 75% hydration dough!
@@classroompizza3949 Next time please let us hear when you cut the pizzas. We would like to hear how crunchy they are. My 55 % pizzas are crunchier than my 65 % pizzas, but the cornicione is higher and softer on my 65 % pizza.
I will try 100% hydration.😂
That is called poolish 😀
@@kugelarmgamer8551 Exactly. Equal parts flour equal parts water
Did it work?
whats going on with the forehead? hair plugs?
What happend to your forehead
It's psoriasis, a skin disease.
@@classroompizza3949 Swimming in seawater with high salt content may take the top of it. Please keep up your pizza videos.