Different Hydration Ratios of Pizzas:
| Pizza Style | Hydration Range | Crust Characteristics |
| Neapolitan-style | 55-65% | Soft, elastic, puffy rim |
| New York-style | 58-65% | Thin, foldable, slight chew |
| Sicilian-style | 50-57% | Dense, firm |
| Detroit-style | 70-80% | Light, airy, crispy exterior |
For example, Detroit-style pizza has a fairly high moisture content between 70 to 80%, while Neapolitan-style generally sits at around the 60 to 65% mark. |
How to calculate pizza dough hydration. Flour is always stated at 100% and then the other ingredients can be worked out as a percentage of that flour weight. |
Pizza dough with higher hydration levels, typically above 65%, results in a light and airy crust. The abundance of water in the dough creates a more extensible ... |
New York Style, 60% – 65% hydration, Enriched high gluten bread flour ; Artisan Style, 55% – 65% hydration, Ranges from Type 00 to high gluten flours. |
20 мая 2024 г. · If a dough contains 1000g of flour and 600g of water, it has a hydration of 60%. The hydration will affect the properties of the dough, such as elasticity, ... |
28 февр. 2016 г. · Italian 00 flour — try 55%-60% hydration. · Standard all-purpose white flour — try 65%-70% hydration. · High-gluten bread flour — try 70%-75% ... |
14 дек. 2023 г. · The hydration level, fermentation time and protein content are three very important factors to take into account when making pizza dough. |
This guide has some information on how to formulate and read percentages and explores the best hydration levels used in some popular recipes online and in ... |
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