Pizza Dough Hydration Secrets Revealed at Pizza Expo
Albert: Albert Grande here from pizzatherapy.com legends pizza.com/blog I have cornered my old friend Tim Huff and I wanted you to talk a little bit about the hydration of flour. That’s something that’s come up a lot in my video, I did a previous interview with you. Could you address that Tim,
Tim Huff: You bet. When it comes hydration it’s the amount of water that goes into formulation and when we look at that we compare that to flour weight so it’s in Baker’s percent
In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour.
If you’re talking kind of traditional New York style crust a lot of the folks I talked to they may be around 55% absorption but I think they’re leaving money on the table by not hydrating the high gluten flours to the extent they could be. Pushing up to 60% is certainly very doable.
In a lot of ways, I think it actually makes the crust bake out better. The more you hydrate a dough the softer that dough is. It actually expands quicker in the oven and bakes more efficiently. So a lot of the folks that have a soggy dough or say hey I have a gum line I can’t figure it out. I keep taking away water and keeps getting worse and that’s why it’s getting worse cause as her take water away it makes the dough stiffer, the dough doesn’t expand when it hits the oven.
If a dough has higher hydration, it’s a little …read more
Source:: Legends of Pizza