https://www.myhouseofpizza.com/80-percent-hydration-pizza-dough-recipe/
Measure the flour and salt into another bowl. Slowly incorporate the dry ingredients into the water mixture a few scoops at a time. It's important to make sure all of the flour is completely hydrated by the water. When 50% of the flour is mixed into the water, add olive oil and mix it in thoroughly.

https://www.myhouseofpizza.com/70-percent-hydration-pizza-dough-recipe/
2 1/4 cup Tipo 00 Flour Can be substituted with a 50/50 blend of AP and Bread flour. Works best with high gluten, high protein flours. 3/4 cup Water (lukewarm) 2 tsp Fine Salt. 1/8 tsp Active dry yeast If using dough within 24 hours, add 1-3g yeast. More yeast = faster rise, but worse taste. Adjust accordingly.

https://thepizzaheaven.com/pizza-dough-hydration/
The hydration of the pizza dough is the amount of water in relation to the amount of flour, expressed as percentages. 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, stickiness, and rise. Hydration is expressed using baker's percentages

https://www.youtube.com/watch?v=TuFnaNrIMlg
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https://mama-cucina.com/70%25-hydration-pizza-dough/
Set up the mixer to max speed for a bit, then bring it down again. Let it mix the dough for 15-20 minutes but keep checking it every 5 to 10 minutes. For the last 5 minutes, speed up the machine to the max speed. Step-3 Form the large dough ball and rest it at room temperature.

https://homemadepizzapro.com/high-hydration-pizza-dough-recipe/
Using your fingers to pull away any dough clinging to the gook and scrape the sides and bottom with a bowl scraper or rubber spatula. Knead the dough in the mixer on low speed for 5 - 7 minutes. Using the bowl scraper, transfer the dough to a lightly floured work surface, then knead it for 1 to 3 minutes, until smooth.

https://homemadepizzapro.com/high-hydration-pizza-dough/
It's important to use a kitchen scale for accuracy, as high-hydration pizza dough requires precise measurements. Mix flour, salt, and yeast in a large mixing bowl. Make a well in the center of the mixture and pour in the water. Using a wooden spoon or dough hook, slowly mix the ingredients until a shaggy dough forms.

https://brooklyncraftpizza.com/70-hydration-pizza-dough/
A 70% hydration pizza dough is a dough that contains 70% water. This type of dough is softer and more pliable than a lower hydration dough, and it's also more flavorful and less likely to crack when rolled out thin. If you're looking for a delicious, easy-to-work-with pizza dough, aim for a hydration level of 70%. 🥰.

https://satisfyingslice.com/high-hydration-pizza-dough/
High hydration pizza dough is an exciting technique to explore in the world of pizza making. It offers unique characteristics and textures that elevate the traditional pizza experience and you can do it in any home oven. While it poses some challenges in handling and shaping, the rewards are well worth the effort.

https://www.katiepix.com/pizza-dough/
3 1/2 tsp fine sea salt. Mix the yeast and tepid water and set it aside for 5 minutes. Bubbles should form on the surface. If there are no bubbles your yeast is dead… start again! Mix the flour and salt in a big bowl, being sure to disperse the salt as this can stop the yeast from working. Tip the water into the flour and bring it together

https://www.piattorecipes.com/how-to-make-70-hydration-pizza-dough/
Make the Dough. In a large bowl, dissolve the yeast in the water. 2 cups water, 2 g dry yeast. Add the flour to the water, a little at a time and mix. 5 ½ cups flour '0' (W 260-280) Add the salt to the dough and mix thoroughly. Use your hands if needed, as the dough will be getting stiff. 1 tbsp fine salt.

https://www.crustkingdom.com/pizza-dough-hydration/
Best Hydration For Pizza Dough. Aim for 63-% - 65% hydration then experiment with higher. Pizza dough generally gets better with higher hydration. So you should aim to get your dough as wet as you can manage, without it becoming too much of a problem with handling and mixing.

https://www.youbake.it/2020/04/24/pizza-with-high-hydration-dough-80/
Bake for 10 minutes at 250-260 °C (482-500 F) in the lower part of the oven, then take out the pan, transfer the pizza from the pan to the oven rack, add the mozzarella and continue baking in the central part of the oven for another 4-5 minutes. Transferring the pizza to the rack helps to obtain a crispy pizza also on the lower side.

https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/
Why High-Hydration Pizza Dough is Best For a Home Oven The first step to making excellent pizza at home is to get comfortable working with high-hydration pizza doughs. High-hydration doughs, such as Jim Lahey's popular no-knead dough , this simple sourdough pizza crust , or the one from my cookbook, Bread Toast Crumbs (which is the recipe

https://www.eatlovenamaste.com/pizza-dough-hydration/
High-hydration pizza dough is a type of pizza dough with a high water-to-flour ratio, usually around 70-80%. I prefer a higher hydration dough because it will be crispier, chewy, lighter, and more flavorful in texture, but it is wetter than traditional pizza dough. So there are some key techniques to mastering a higher-hydration pizza dough.

https://cruovens.com/blogs/70-hydration-yeast-pizza-dough/the-essential-guide-to-achieving-the-right-pizza-dough-hydration
When pizza dough hydration is explained for this style, it typically falls between 60% and 65% of bakers' hydration. This level ensures the dough remains supple and extensible, perfect for achieving puffy edges. Using suitable flour is paramount; finely milled Italian-type "00" flour is usually preferred. It absorbs water differently than other

https://www.myhouseofpizza.com/pizza-dough-hydration-guide/
New York style pizza dough typically has a hydration level of around 65%, giving it enough moisture to withstand the longer bake but dry enough to be stretched and tossed without tearing. This puts NYC pizza somewhere in between the 55% hydration used in a Neapolitan oven and the 70-80% used in a home oven.

https://homemadepizzapro.com/how-to-adjust-pizza-dough-hydration/
Step 2 - Multiply the desired pizza dough hydration percentage by the total amount of flour. This method will give you the required amount of water. Using the previous example, here are your base numbers: Recipe: Flour 100% = 400g. Water 67% = 400 x .67 = 268g. Yeast 1% = 400 x .01 = 4g. Salt 2.5% = 400 x .025 = 10g.

https://www.reddit.com/r/Cooking/comments/zrlghc/couple_of_questions_about_a_high_hydration_pizza/
AP Flou about 300g, active dry yeast about 5g, about a teaspoon of salt and no oil, about 75% hydration, 12 hour ferment and maybe 6 hours final rise. I maybe stretched and folded 5 times with a gap of two hours approximately. It was a fairly open crumb but the texture was chewy as hell!!

https://www.pizzamaking.com/forum/index.php?topic=77642.0
Dough hydration standards. I am relatively new so I started with Caputo Pizzeria flour at 60% and after watching many videos and reading moved to 65% and aspire to 70%. Recently, I came across the standards for approval by "Verace Pizza Napoletana" - (Vera Pizza Napoletana) label and they are very precise using hydration of 58-63%. I guess

https://www.myhouseofpizza.com/ooni-pizza-dough-recipe-improved/
300 g Tipo 00 or Bread flour (2.4 cups) Note: All purpose works as well, as long as it's high in gluten and protein.If the flour is weak, the dough will be as well. 200 ml Lukewarm Water (0.8 cups); 1/4 tsp Active or Instant Dry Yeast Note: If you plan on using the dough sooner than 24 hours, triple the yeast.More yeast = faster rise but less flavor. 9 g Fine Sea Salt (1.5 tsp)

https://www.reddit.com/r/AskCulinary/comments/14u3cmw/how_do_i_get_high_hydration_pizza_dough_that_isnt/
Pull your hands away quickly. Use a bench scraper to pull it off the table, using the same quick rapid movements you use with your hands. If your hands get wet dough on them, scrape it off quickly. Slap and fold your dough. There's a specific gluten pattern that can develop to make the dough less sticky.

https://www.pizzamaking.com/forum/index.php?topic=70775.0
Handling High Hydration Dough. « on: July 30, 2021, 03:24:56 PM ». I'm trying the 70% hydration Neapolitan dough for the home oven from Marc Vetri's Mastering pizza. I tried a 70% dough before and it was a disaster in terms of handling the dough, getting it on the peel, launching so I opted to drop the hydration rate down to 65%.