Oddbean new post about login | logout Question to Italians: What is the "right" hydration for Pizza dough?
No need to be Italian to know their answer: "Depends on the type of pizza you wanna make🤌" I would refrased the post: "Question to Napolitans..." (Even, you probably will get the same answer)
Italians at heart ;)
I'll give you my answer if no Italians show up
You can give it anyways. I know it depends on the type, but I wanted to know what people use. It also varies for Neapolitan Pizza depending on recipe.
I've been trying to master the Napolitan Pizza for 3 years. I'm not even close to achieve it, it might take a whole life. My best results are with a 70 to 75 hydration using cold water and 36 to 48 hour rising in the refrigerator using type 00 flour, only a pinch of yeast, 2-3 grams of the granulated or 5-6 gr of the fresh one If you are using a regular oven and a stone, the stone needs to be preheated for 40min at least at max temp. And then using the broil in Low with the tray in the middle section. It should take around 4-5 minutes
I read it in a recipe book from a German company so it's reliable, 220ml/400g
So 55%. Not a lot 👀
yes in three hours it can be "ready"
Ok i see. I normally do 48h+ dough
I learned how to make high hydration pizza by watching this video series https://youtu.be/0C0k7vLDMHI
How much hydration is it?
about 67 - 68%
Nice that's about what I use