Why Hydration Matters: A Deep Dive 💧

When bakers talk about "hydration", they are simply talking about the amount of water in the dough relative to the amount of flour, expressed as a percentage.

For example, if you have 1000g of flour and 600g of water, that is 60% hydration.

But why does it matter?

Low Hydration (55% - 60%) 🧱

This is the standard for Neapolitan pizza baked in ultra-hot wood-fired ovens.

• Handling: Very easy to knead, shape, and launch. It won't stick to your hands.
• Texture: Chewy, sturdy, and classic.

Medium Hydration (60% - 68%) 🥖

This is the sweet spot for New York style pizzas baked in home ovens.

• Handling: Slightly sticky, requires a bit of flour on the bench, but manageable.
• Texture: Crispy on the outside, soft and airy on the inside.

High Hydration (70% - 80%+) ☁️

This is typically used for pan pizzas, Detroit style, or Roman Al Taglio.

• Handling: Extremely sticky. Difficult to shape traditionally; usually requires stretching directly in an oiled pan.
• Texture: Incredibly light, airy, and fluffy with an open crumb structure (big holes).

Next time you use our Pizza Dough Calculator, try bumping up your hydration by 2% and see how it changes your bake! 🧪