Pizza Dough Hydration Explained - 60% - 65% - 70% | Making Pizza At Home

What is dough hydration? You won't believe it, but it's actually so simple. If you take 1 kg (2.2 lbs) of flour and want to make 60% hydration dough you will need 600 ml (22.1 oz) of water. That's it! Obviously don't forget your salt and yeast for the full pizza dough recipe.
Anyway, back to hydration and why it's important. Low hydration dough is easier to work and handle, however its crust is so much more dense. Whereas higher hydration dough requires better techniques when balling and stretching, but its crust is really light and puffy. Also it's believed that higher hydration dough is healthier for you, since it's thought to be more digestible.
Whether you are just a beginner or already experienced explorer of hydration world, this video will give you the best explanation and comparison of different pizza dough hydration percentages.

Make sure to give us a like, subscribe for more cool pizza content and share your experience with the dough in the comments. We truly love hearing from you! 🍕❤️

Get Ooni App for Pizza Dough calculator, videos and recipes.
Download NOW:

#OoniPizzaOvens #OoniAmbassadors #OoniAtHome

[sneakerjoe]

This was surprisingly a really good video. Thought it was going to be filled with BS but it was straight to the point and showed the differences clearly. Well done lol

[infinitymfg]

I'm glad that you made this video. I've been trying to understand this for a while now. It was good that you gave side-by-side examples.

[mp]

Brilliant thank you so much for the information just what I needed to know liked & subbed 😜👍🏼

[fredichon]

Nice video... extremely valuable info for anyone wishing to embark on a pizza-making journey.

[TakeNoneForTheTeam]

Very cool demo. Appreciate how well you demo'd this!

[paulsherstobitoff]

Thank you! Great info for a Pizza-Novice like myself.

[kpnitrl]

Soooo good. Well presented and explained. Thank you.

[nadirdada]

explanation so clear and good I re watch every week to remind my self great job mate

[rosehillsourdough]

I want more Dr. Pope! This is amazing! Great video Lewis!

[ziolan]

I've been making pizzas in my karu 12 for a month or so and only just stumbled on this wealth of information.

[mossimossi]

good explanation of the hydration levels!

[stephen]

Thanks for this video. Very educational.

[Mangilao]

Super helpful explanations and examples, and you stretched that dough expertly.

[prayterm]

Well done. Very impressed with the entire presentation.

[altomar]

Superb video - exactly explained what I wanted to know

[littlewing]

there are so many factors into this.. lucali's pizza is a low hydration dough but the way everything else works makes the pizza amazing

[Dominicko-upnl]

Thanks for the vidéo, personely i use the 65% 👍

[MarcoNoPolo]

Caputo "00" is the best for hydration.
Excellent demonstration Sir. Hats off to you.

[TimM]

Also depends on the baking temperature. When working with an Ooni oven, there's no need for a 70% hydration or higher (even though 70% still gives you great results), 60% also works great. A too high hydration will make a lot of flour stick to the outside of the Pizza which will burn in the oven. When working with a standard home oven I'd definitely go for 65% or higher in order to avoid a dry "cookie" Pizza. Moreover, also the flour plays a role: 65% hydration with flour X will probably feel a bit different than the same hydration with flour Y.

[shawndurbs]

I agree. Good video straight to the point. Thanks for showing all the % and the handling of it.