MasterPIZZAHydration is the water as a percentage of the flour weight. A 65% dough has 65 g of water for every 100 g of flour. More water makes a softer, stickier dough and a lighter, airier pizza; less makes it easier to stretch.
How much water and flour
For four 250 g balls, a kilo of dough, with 2.8% salt:
| Hydration | Flour | Water | Salt |
|---|---|---|---|
| 60% | 614 g | 369 g | 17.2 g |
| 65% | 596 g | 387 g | 16.7 g |
| 70% | 579 g | 405 g | 16.2 g |
| 75% | 562 g | 422 g | 15.7 g |
| 80% | 547 g | 438 g | 15.3 g |
Which one to choose
- 60–65%: easy to knead by hand and to stretch. The right starting point, and the classic choice for Neapolitan pizza in a home oven.
- 68–72%: a more open crust. You need stronger flour and a few sets of folds.
- 75–80%: a very soft dough, typical of pan and pala pizza. Work it with wet hands and folds rather than long kneading.
High-hydration doughs
- Strong flour. More water needs a flour that can hold it: check the W or the protein on the bag. When you pick the flour, MasterPIZZA suggests the W that suits your hours and hydration.
- Water a little at a time. Hold back some of the water and add it once the dough has come together. An autolyse helps the dough take it in.
- Folds instead of long kneading. From 70%, MasterPIZZA's guide adds three sets of folds, 20 minutes apart, and alerts you when to do them.
Let MasterPIZZA do the maths
Pick your dough balls, hours and temperature: the app gives you the amounts to the gram and guides you step by step, with alerts. Free for Android.
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