What is Pizza Dough Hydration | In-Depth Explanation

today i show you and explain you what really is the hydration of the pizza dough, it don't metter if is made at home or business here today you will understand all about the hydration with my in depth explanation of pizza neapolitan stile. Please share with friends we are about to hit the 1 M subscribers.
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Please comment below if you have any questions

[vitoiacopelli]

What % of hydration you prefer 50, 60, 70, 80% ?

[hongodarongo]

Hi Vito

Watching your videos has been eye opening.
- With increased hydration(70%) i'm starting to get a more puffed up crust. Still baking in my home oven so 300 C is max temp for me.
- The video of mixing the dough was super crucial. I am now making really strong dought that hold up when stretched.
- From you showing how to fold the pizza i can not comfortably prepare the pizza dough by pushing the air bubbles to the edge and pich.
- I am als able to lift the pizza upp and stretch it in the air with my hands without any thought on breaking it or pinching a hole.

Super appriciate you showing these techniques!

[MaartenR]

Love the technical videos. I started making pizza with your videos years ago, and now it's my hobby to make really good pies.
You can explain everything very well, and your recipe is perfect!
A BIG thank you for giving me the joy of making pizza!!

[PaperMicShow]

i do pizza for my family each friday -- prepare the dough in the morning, then go for prayer then return to make them the pizza .. my family help with the ingredients .. and they love the pizza .. what a lovely teacher u are <3 thank you so much for the passion and energy

[tandart]

For me I think the best is none of them! My answer is %65 hydration, Maestro Vito 😊

[jegl]

Great video from Vito as usual. One thing that you have to account for (not mentioned in this video) is kitchen humidity. I live in a very hot/humid city and my kitchen has no air conditioner. I tried multiple times to do 60% recipe with different brands of 00 flour and I would get a soggy unworkable mess that required adding extra flour to compensate. I then reduced the water ratio by 5% and problem fixed. I hope to try the 70% later this year.

[Fish-cjub]

vito after a long day of work it is very refreshing to see a genuine and happy face that doesnt feel like a stranger but instead like a brother i never knew. just trying to say your content is very good and the way you present your work is above and beyond.

[vikrantkangokar]

Wow Vito u r genius. U explain every steps so precisely without missing anything. I have learnt so much from u till date. I now call myself a pizza chef😊. All thanx to u. U r my mentor and my Hero. Lots of love and respect💕. U have changed my life and my perspective. I want to be like u. God bless u.

[MeduFiles]

Hi VITO … A Maestro Class for us to enjoy and learn from, what a gift:-) Thank You!

[WhiteNinjainblack]

My favorite is 70% it has all I need all I want. 😊 Thank you Vito you are our hero. Gracie mille Vito.

[DomenicoDaugenti]

hello guys, i'm vito's manager, unfortunately he can't be there today because he's on his way back to los angeles...
he sends you his greetings

[josephhorswell]

I prefer 70% hydration made exactly per your recipe. It makes wonderful soft and crunchy, puffy crust!

[danielrowe]

Watching your videos have helped me make better pizza at home. Could you do a review of Mama Cozi pizza dough from Aldi? I get these dough balls and cut them in half and have made great pizza from watching your videos and learning the craft with you 30 years of experience. Thank you for teaching us Vito. You are truly a talented artist when it comes to crafting pizza. You're like Bob Ross the painter but of the Pizza world.

[jesterlead]

After nearly 15 years of making Neapolitan pies at my house every week for the fam, I landed at 68% hydration. A lot of this has to do with location I feel as well, we have high humidity in Houston and the weather definitely plays a role.

[michalkasx]

Hey Vito, ive got a question what flour do you use to make a pizza .

[zBrush]

Amazing! I think I know now what to do. Make the best Pizza of course!!!! Grazie Mille, VITO!!! You're the BEST!!!

[dsalmo]

How much yeast and honey was used to make the poolish?

[VacationRentalexplorer]

I will try definitely %70 😊 since I learned from you to make pizza 🍕 thank you 🙏 I’m just using the same method. And I don’t like the pizza in the restaurant anymore😅 just only mine 😊 and the best think who ever eat pizza at my house, everyone likes it, they even asking for when do I make again. 😅

[alexpapalexiou]

80% percent has a fantastic look it looks more foamy and impressive!! I think it can be done easier with no knead just turn it a few times... and stir it with the spoon!

[joncopes]

Rewatching some videos to help you out good luck against the bots or whoever is trying to hurt the channel.learn so much everytime