The Hydration of Pizza dough 50% 60% 70% 80% #shorts

This is the video #short version of my full video of the hydration differences and I made 50/60/70/80% which one is best for Neapolitan pizza

[mrchug-a-lugga]

80% if you're feeling brave, 70% if you want a good all rounder, 60% if you want to cook with the kids and 50% if you don't want to digest your pizza easily

[brianstrawder]

I made the 70% this past weekend. A real game changer how I was making pizza. Some of the best pizzas. Ty Vito!

[jamesb]

Prefer 70 but usually go 60-65 to make it easier to handle and launch

[jibril]

70% is the sweet spot. You’ve made it a favorite because of all the videos. Once registered how to handle it the flavor and softness made it a no brainer (at 72 hours fermentation)

[theone-jthl]

Soft an crounchy in the same time. Nice

[MajorKusanagi]

70% is the maximum that my German all-purpose flour can absorb. My family has stopped ordering take-out pizza ever since I learned from your tutorials :)

[Dbbrainer]

70% for the family. 80% for me. After two years of watching your videos, I´ve got almost all laid down.

[propech]

Ciao, Vito! For my low temperature home gas oven I use 80 and for wood fire oven in countryside 70 is the best;)

[pufarinu]

High hidration is superior, however dificult to work with it

I tend to be somewhere between 55% - 60%. I like my dough to be crunchy throughout, and the flour I readily have access to doesn't like to go above 60% very much either.

[chrisb]

I do 80% on a regular basis with no issues. 1 cup water (240 mL = 240g) + 300g bread flour. 240 /300 = 80%.

I bloom 1 tsp yeast in the water (100-110F) with 1 tsp sugar. Then add to the flour + 1 tsp salt + 2 tsp EVOO. Mix until combined, no need to knead.

Let it ferment in the fridge for 1-7 days.

Then, for the 2nd rise, turn it out on floured surface, knead (or fold inward) a few times and create a ball. Put in oiled bowl (covered) and let rest at room temp for 1-2 hours.

Then to make the pizza, put on floured surface again, and stretch it out. After that rest on the counter, it's pretty relaxed and easy to work with.

And that's largely based on Adam Ragusea's dought recipe. I never use a poolish. I've vastly improved my cooking based on Vito's tips. And I cook it in a Ninja Foodi. I don't bother with pizza stone. Sometimes I'll do the crispy/flaky crust in layers, like Rollon does. But we pretty much never buy pizza anymore. Mine is better, generally.

[Rijnswaand]

I’m currently at 68% it’s still easy to handle for me and gives a nice result

[mariap]

Mine too is 65-72%. It depends on how it all comes together lol. The Best hydration for digestion and handling for me.

[Leopard_Lover]

I am thinking of flying from Australia just to try your 🍕 pizza !! ❤

[jonspeak]

70% all the time. Thanks to Vito! European flour is shockingly higher quality and worth every penny! I opt for 55 pound (25kg) bags and basically pay the same price as domestic flour in five and ten pound bags.

[jonasaras]

62.5% is where the magic begins and ends

[truckpilot]

Really loved the video you made at Frank Pepes Apizza in New Haven, CT your videos make me want to eat more pizza than the crazy amount I already eat. Would love to try one hand made by you.

[NEWNEW-bcqk]

50 lot easy to handle ! 65 and above sticky needs a lot of oil or flour to manage in my mature home cooking

[zacharysherry]

I grew up making pizza in upstate NY and we were taught to go to 60-65% with a perfect mark being around 61% for that style pizza but I've been everywhere and I think I like 70% or so best.

[istvankovasznai]

I tried your pizza recipe and now my neighbours call me "Gino" 😂. We loved your recipe and we love your videos. Thank you for sharing all these secrets with us. Grazie 🤌🤌