Pizza Dough Hydration: 55% versus 75% | Classroom Pizza

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"
Artist: Juqboxmusic

MUSIC (Background)
Song: "Corporate 10 Min Smooth Soft Background Music"
Artist: Inspiring Audio

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[dusanboss]

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.

[allisongong]

(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!

[bigalbbq]

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

[roccosdough]

Would you agree cooking the 55% Hydration baked at around 900F will create a decent oven spring while the whole pizza is extra crispy?

[roccosdough]

The High hydration doughs are good but if you like crispy crunchy Pizza, lower hydration with high temperature cooking is the way to go

[fuglbird]

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.

[TL....]

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

[jozsiteleki]

Mr. Kanka you should come back to Avalon. You could help with the gala videos.

[kdub]

nice dough! next time you should definitely pre cook the crust and sauce before adding the cheese. Only way to go for home oven. 👍🏻

[ArizonaMMJ]

whats going on with the forehead? hair plugs?