The Magic Of 80% Hydration Pizza Dough

Indulge in the world of culinary delights on our YouTube channel as we explore the secrets and techniques of pizza making. Join us as we embark on a gastronomic journey with Daniel, the talented owner and pizza maker of GiGi's Pizza, a renowned pizzeria in Balmain, Sydney.

Discover the art of crafting extraordinary pizzas as Daniel shares his passion and unique approach to pizza making. Uncover the key to his success, which lies in meticulous dough management, including the secrets behind creating the perfect high hydration dough for that authentic Neapolitan pizza experience.

Learn the ins and outs of achieving a light and airy texture by understanding and controlling the fermentation process. Daniel's signature dough boasts a high hydration level, around 80-82%, resulting in exceptional flavor and mouthfeel.

Discover the challenges and valuable advice on working with high hydration dough, from stretching it without tearing to perfecting the art of dough structure and gluten development. Temperature control is crucial, and Daniel shares his insights on achieving the ideal oven temperature for that perfect balance of caramelization and crispiness.

Explore the significance of ingredient selection, especially flour, in Daniel's pizza-making prowess. Experiment with different flours to create unique flavor profiles, understanding the role of flour strength indicated by W ratings in fermentation time and gluten development.

Join Daniel as he draws inspiration from influential figures like Francesco Martucci and Anthony Mangieri, and encourages viewers to follow their teachings to elevate their own pizza-making skills. Embrace the importance of passion, continuous learning, and a commitment to quality for success in the pizza industry.

Discover how GiGi's Pizza faced the challenges of the COVID-19 pandemic, including finding skilled staff to handle high hydration dough. However, with a renewed interest from experienced pizza makers, the future looks bright for GiGi's Pizza.

Immerse yourself in this inspiring journey through the art of pizza making and witness Daniel's dedication, creativity, and unwavering commitment. Whether you're a pizza enthusiast, a budding chef, or simply appreciate the culinary arts, this video promises valuable insights and practical tips.

Unlock the secrets behind GiGi's Pizza's extraordinary creations and gain a deeper understanding of the pizza-making process. Join us for this mouthwatering adventure that will leave you craving a slice of the perfect pizza.
Follow Gigi's pizza be inspired by his passion for pizza making:

Gigi's Balmain:

And our Social Handles:

[jessejayvella]

don't get too caught up on numbers different flours absorb water differently 76% hydration of one flour might be the same as 80% hydration of another flour..Im a big GiGi fan btw...just for you bakers out there don't get caught up to much on numbers start with a percentage say 75 % and using that same flour try up the percentage a little each time trying to keep all the other variables constant...temperature and the humidity will have an effect of these percentage numbers also ...

[herbsabeast]

Also, if you use whole milk mozzarella, it has a ton of water in it

[herbsabeast]

It’s all about hydration. But the truth of the matter is, it’s really an ego thing because though that has 80% is a lot harder to work with so only the most experienced pizza makers can work with 80% without messing up getting super sticky what people need to understand is it’s all about hydration things cooked differently. When you have a higher hydration dough, they don’t cook as fast when you have fresh tomatoes that has a lot more water in it and therefore slows down the cooking time.

[herbsabeast]

What this guy isn’t telling you and he probably doesn’t even know is it’s not the hydration that makes it fluffy. It’s how much you need the dough. How much yeast do you use? That’s what will make the difference not adding more water but if you’re cooking in an oven that is 1000° then things cook faster

[antimopizzachef]

80% is the magic number for me because at that hydration level the dough is way more lighter and bombing

[gwizz]

High heat that only a flame 🔥 can give .. poof 😊its a good feeling, as a 👨‍🍳 chef...80. + ❤

[albertmac]

What does he mean 80 percent hydration