Pizza Dough Hydration Explained - 60% - 65% - 70% | Making Pizza At Home

What is dough hydration? You won't believe it, but it's actually so simple. If you take 1 kg (2.2 lbs) of flour and want to make 60% hydration dough you will need 600 ml (22.1 oz) of water. That's it! Obviously don't forget your salt and yeast for the full pizza dough recipe.
Anyway, back to hydration and why it's important. Low hydration dough is easier to work and handle, however its crust is so much more dense. Whereas higher hydration dough requires better techniques when balling and stretching, but its crust is really light and puffy. Also it's believed that higher hydration dough is healthier for you, since it's thought to be more digestible.
Whether you are just a beginner or already experienced explorer of hydration world, this video will give you the best explanation and comparison of different pizza dough hydration percentages.

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