What is Pizza Dough Hydration | In-Depth Explanation Next Level
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- Опубликовано: 1 фев 2024
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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 and subscribers. We made 65, 75,85 and 100% Hydration
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Comment your favorite 65% 75% 85% or 100%
I want to see 200% hydration 😎
The best pizza ist the one that tastes the best.
70%
@@cybertrk 🤩🤩🤩🤩🤩🤩🤩🤩
70%
75%, i like 70% actually is the best balance between, soft, structure, etc...Bravo Vito!
It’s extremely impressive that you were able to handle the 100% hydrated dough!
Personally, I enjoy the structure of the 75% and appreciate the easy workability of the 65%. As someone commented before me, 70% would be the fair balance of both worlds.
Thanks for the tips!
@@vitoiacopelli No worries! Thank you for the wonderful content!
check out the guy who did 120% its frking wild
What an incredible lesson! I am a 75% guy, I think. This is amazing and your skills are enviable, indeed. Thank you so very much!
I studied Pizza masters watching them make pizzas as a boy. But I never fully understood this art until I watched Vito!
You've put exactly what I needed to know in one lesson ( after many months watching all your other lessons). THANK YOU from France.
Vito, this is your best video yet and will help many, many aspiring pizzamakers and bread makers. You might want to explain the W factor in greater detail. When figuring out my pizza early, I wasn't aware of what W meant so I just kept trying flours until the right strength was found. Thank you for teaching everyone!
Super thankful for this video, made my own dough this past weekend and it did not turn out how I wanted it. Going to be using this from now on. So much info and you explained everything and your vibe and enthusiasm is contagious. I love it!! Definitely subscribing for more.
Another well designed Video! My mother is from Trecastagni Sicily and came to the U.S at 11 years old in 1951 and my fathers side from Palermo. My grandfather was a bread baker here once he arrived some 5 years later. I remember his pizza crust being high hydration and light as can be. I like your 75% but will probably push for that 85% to compare the 2. Thanks again!
this was a truly interesting video to watch!!! plus your super skills with the dough it's just so inspiring
@vitoiacopelli I fall in love with you and your videos, I appreciate your enthusiasm for pizza, your aliveness, your openness to share all of your wisdom and your humorous way of making videos. Thank you!
Well done Vito! I've been making pizza according to your recipe for the last month (75% hydration) with Caputo pizza flour. I have never made a better pizza. Thank you Vito!
You are such a great teacher! Great explanation of different hydration doughs.
Glad it was helpful!
I recently made an 85% and it was so hard to work with. This video was super helpful! Thank you for explaining this.
Thank you for the fantastic educational video Vito , love to watch your videos,I am from singapore share lots of your videos to my friends who love to make pizza and focaccia .🙏😘😘
Thank u Vito for sharing your experience with us
My favorite is your 70/100 dough
well, you have now shown everyone who asked ( me included ) regarding the new Autenti Spiral Mixer what is the minimum we can do in the mixer? being a home pizza guy and it is only the wife and I this was a positive why I picked your mixer over the bigger ones since it had a low capacity size for the home chef. everyone on your pages was saying you want to do 1000 KG but 750 would work ... WELL NOW YOU VITO SHOWED US THAT WE CAN DO ONE 275-300GR BALL IN THE MIXER AND WORKS GREAT!!!! CANT WAIT FOR IT TO SHOW UP
Bravo Vito Thank You, you are and art!
I think from making from your videos 70% good balance!
Thank you, King of Pizza. I am following you from Saudi Arabia😍
Me too 😁
@@mohd-obid
welcome🫶
Mind blowing🤯. Bravo vito!
Grazie tante per il tuo aiuto e il tuo tempo. ❤️
Vito, your dough forming skills are a thing of beauty. I guess you've done it a couple times huh?! Great video!
65% most I can use for easy to reproduce results. Also refrigerating 24 hours after making the dough balls adds more moisture anyway. Thank You Vito for your content. See you in Vegas at the Expo! So excited.
VERY helpful! And I already had the ingredients to make a pizza on wednesday's shopping list. Great timing for me!
I saw you teach guga how to make pizza. Now i am obsessed with your videos!
Awesome video 🙌 thank you for sharing this 😊
75-80% is my favorite. Vito, you’re the best!
Great video. I am watching them all. Auch great learning. I love your little family.
bravo , very informative tutorial , thanks for sharing .
Well, This is most impressive indeed. Super well done making the dough and getting it nice soft and workable with that much water
Hello, Vito!
Thank you for the wonderful information. I am 50 years olds, and am learning just now. Thank you.
I choose 65%, because I prefer something easy to work with, but after I get good, I will probably not go higher than 75%.
Great video Vito, top top level, thanks !
75% all the way. Love the video! You’ve made it possible for me to makes pizza!
For some reason, this video gives me nostalgic feelings as well refreshing feelings
Well done and super interesting. Thx 🙂 (shout out from Denmark)
Thank you so much Vita. You are simply great.... So didactic...
Wow, what a super relevant video. Thaks V! I have never exceeded 74% on any of my pizza doughs. I have used 85% for breads. I have had a lot of trouble getting higher hydration doughs to cook in my conventional oven in the USA. So often it comes out like gelatin. The dough tastes raw. Yet I cooked it for double the time I cook other doughs. Does not seem to work out well. Especially when you are making larger pizza, or focaccia.
Personally I think there is little doubt that the 75% is the dominant option. The 100% hydration washed away my doubts about higher hydration doughs being feasible. Good one Vito
Vito , you one of the best ones!
Wow, you made it. You are my Hero. ❤
I love you Vito, great videos and love your personality!
I have a portable wood fired pizza company and make dough for use in 1-3 days time with no refrigeration in summer time (!). Hydration and yeast is extremely low as the dough changes day by day before being used, we keep a note pad on what % worked well after what daytime AND nighttime temperatures in the past, when it's really hot we use ice water, 53% hydration, super high protein flour, 10% extra salt, and around 0.4 g yeast per kilo of flour.. after 3 days in hot weather the dough looks like your 85% dough 🫠😅👍🤝💪
65% i really like it crunchy.
I love your videos, i learned so much ❤
it also depends on the temperature. in napoli, famous pizzerias like michele or sorbillo do 65 and it’s still very soft because the temp is higher. the lower the temperature, the crunchier it gets.
Thanks for this video ❤
hey Vito thanks for all your videos over the years! i m here since the beginning and will prob watch your videos till i die. 😂 i also bake neapolitan pizza since a long time. i maybe have a idea for a new video. people start to use ascorbic acid in their dough so the crust puffs up even more. i would love to see a video about it! 🔥🍕
Thanks a lot for this vid.. Great stuff. My Fav 75 %
Your personalty and way of pass the Pizza world is more enjoyable then the "how to make pizza. ❤️ Though I learned a lot.
Wow, thank you!
I still make my pizzas like u thought me years ago, still amazing people with that!
75% would be my preference, but I will try the 85% also, the 100% is beyond me I'm afraid, love your video's easy to follow and always fun, awe the best from Scotland.
Vito, great video.
please explain why you add more salt with less flour 🧂🍕
Hi Vito nice video thx for sharing.I noticed you didn't yuse this time honey by the flower is that ok?
Vito! It turns out that you were Always right about how important pizza is in our history! It was newly discovered this month in one of the fresco’s in Pompeii that they were clearly eating pizza! Vito Iacopelli keeping HISTORY ALIVE!
Beautiful & educational demo. 70% my choice. Variety is good though, and with a glass of vino rosso.
What percentage is best for New Haven style? Great show, I subscribed to learn and make my own pie! 🍕
Hey Vito. Thanks for all the great videos. Been following for a while now. Made some pizza dough this weekend. It was the video with 20% biga and 100% biga. I did the 20% one. Something I noticed, pizza was crunchy and soft and chewy. But I could see some areas a bit raw on the inside. Especially in the middle. What could that be? Possibly too many ingredients? I made a brie and fig pizza.
Awesome video, the hardest thing I found in making pizza and other bread products. Is switching over to freshly milled whole grain. Its consumed so much of my time. Theres not much info out for it.
I like 75% hydration.It's soft and crunchy at the same time and easy to work with the dough.very interesting video👍👍👍👍👍
Thank you. Peace and love
Great video. Thorough and practical! Could you talk to us about using Manitoba flour? What is it good for? Pros and cons? Can we use 100% Manitoba or is it better to mix?
85% looks amazing taste wise may be a bit lesser than 75% but looks wise 85 % is excellent as per my visual taste. Great work Chef.
Very good video. Thank you!
❤ I just started making pizza dough at home by hand, no machine. I hope someday I can handle the dough the way you do!
try no-kneed methods with strong flour. i do 70% manitoba and 30 some generic weak flour. it’s like a cheat code. you gotta learn a few tricks but it yields great results with little effort. if you wanna make pizza in teglia like the one you find rome, you can follow those no kneed bread video tutorials and just make pizza with the same dough in your home oven
Great video. If you don't mind, what is the baking time and temperature? Are you only using the top heating element?
Thanks for sharing. Kind regards from Bolivia.
Love your videos! What do I do if I want a sweeter dough?
I wonder how much the flour needed to work each ball into a pizza matters. The 100% hydration one especially seemed to take up a LOT of flour to get it on the counter and worked into shape. If it picked up 50g flour it would turn into an 85% hydration. One could measure that by putting the worked dough on a tray, then weighing (dough+tray) - (tray alone).
If someone tried making > 100% hydration dough, my guess is you'd end up with 80-90% in the end anyway because you'd have to use so much added flour to pick it up and work it.
😮 bravo super vidéo
Thank you for your videos, my pizzas are the talk of my family 😊 in your opinion what is the best hydration for a high humidity summer nights (Brisbane, Australia ) 65% is the best I can work with
Thank you from Saudi Arabia 😊
I make 65% but after doing your course and now seeing this video I think I will try 70% and then work towards getting to 75%. Great video Vito. Grazie
Once you get used to 70% it's like that magical spot. You don't really need to anything else honestly
I going to start your dough recipe tonight to make some pizza with my kids tomorrow can't wait.75%
Depends on the flour I use. Caputo
Pizzeria blue I use 62%-65%. in my Ooni Koda. Caputo Nuvola and Oro Manitoba I use 65%-70%. I never go above 70%... Sometimes I will go 58% just for the hell of it.❤ Gratzi!
Hola Vito! Una cordial saludo, una pregunta, como se saca el porcentaje del poolish que voy a necesitar para una hidratación del 75%.
Digamos si voy hacer una cantidad de 4kg de harina.
Gracias excelente video y explicación
Wooow....nice video Vito. Thank you soo much.... Can I ask how many liter is the dough machine and how much dough can you make with it in one try?
Vito I would like to learn how to turn on an roccbox other than actual dough…what can I practice with.❓ ALSO flipping up in the air what can I use to practice with❓
Thanks to you maestro I've been working with 73 % it seems to be the family favorite what percentage of Manitoba do you like to use I worry about using too much does it change the taste
Hello Vito. Excellent work here and congrats for the 1M subscriptions….. I have 2 questions. 1. How come you need more salt to less flour? And 2. How you calculate the amount of flour and water for the hydration??? I am a bit confused… thank you!!!
Thank you for this very detailed explanation. Can I ask, the reason you use olive oil on your hands when you handle the dough is that to avoid messing with the hydration? Or is it more a taste thing? Most recipes I find seem to recommend dipping your hand in water...
GREAT JOB ILEARN MANY THINGS FROM YOUR VEDIOS
I will make one of those thanks
Beautiful Pizza Studio!! Vito, where can I get that Manitoba flour in USA? Thanks
When I started making pizza 5 years ago, I made them below 60% because I didn't know how to work with wetter dough. Then about 3 years ago I watched a video you made (How To Prevent The Pizza Dough From Getting STICKY) and ever since I've been using a recipe that is about 72% hydration. I tried to go higher, but I didn't really like the results - I'm happy with 72%!
As usually you give us the best recommendation and ideas for our pizza but I would like to know the best flour we can buy it in Quebec Canada please respond for ne
what an artist this man is, so much skill 👍👍 dang i would love to eat one of those 😁😁 i bet they are as delicious as they are beautiful...
I have one question.
Let's say we made 100 pizza dough balls, and we sold 80 pizzas today, which means we have 20 dough balls left. My question is, how long can these extra dough balls last, and what should we do with them, say on the third day?
Great channel, I'm really happy that I can learn from you.
I definitely like 75% It’s easier to form and handle and I like the crunch!
After trying 80% I went back to 70% and have been holding there. But I appreciate seeing the difference in handling the dough and the different results.
Hi :)
Your pizzas make me so hungry! They look so good!
I have a question if i may, i noticed that when you make the balls you pinch and remove some of the dough, why do you do that and what do you do with them after?
Thanks in advance :)
Nice video maestro!
Glad you enjoyed it
What do you do when you have dough leftovers?
Grazie mille maestro 🙏
Thanks!
one thing i've noticed is when u have a very high hydration dough the middle tends to be too wet and very dense so i think it helps to use a dryer sauce, almost tomatoe paste like
You make making pizza fun and my kids love pizza night!
Vito, you are my pizza maker mentor. I bake a fantastic 70% hydration dough, using your recipe. Also, just curious why you are not using the outdoor pizza oven? I’m not liking the large electric oven in your new studio. I still love watching your videos!!
Good morning Vito. What is the max time to keep a pizza ball in the fridge (not in the freezer) before I make the pizza?? Gracias, excellent videos. 75% preferred.
For anyone wondering: dough hydration here is (total water mass)/(total flour mass), including the poolish, written as a percentage. A ratio of 1:1 is 100% hydration; 1:2 is 50% hydration. All the pizzas use the same poolish (100g water + 100g flour). They also have the same amount of added water (200g). So the formula for hydration is (total water mass)/(total flour mass) = (100g + added water)/(100g + added flour) = 300g / (100g + added flour).
65% example: Vito used 365g flour: hydration is (300g)/(100g+365g) = 0.645 = 64.5%, which rounds up to 65%.
100% example: Vito added 200g flour: hydration is (300g)/(300g) = 1.000 = 100%. Backing up a step, the formula is (100g + added water)/(100g + added flour). So if you add mass M of water and flour both, you always get (100g + M)/(100g + M) = 100% hydration, no matter what M is.
70-75 is my favourite. Cheers!
Good job bro
Ciao Vito! Che idratazione mi consigliate quando utilizzo il mio forno Bertello? Grazie.
I need to sample all of them before I can decide, incredible test though
Io preferisco qualla al 85% 😊 bella comparazione! E bel video!👍😁