What is Pizza Dough Hydration | In-Depth Explanation Next Level

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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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65% hydration 75% hydration 85% hydration and 100% hydration sticky though watch this video because we are going to see all of these differences in dep hydration hello guys from myell let’s start this video really quick like you can see pom 65 75 85 100 look at this

65% 7 % 85% and 100% look at this what wait until the end because that we’re going this is crazy what is coming out insane we got all the explanation so it took me one all day actually two days because you understand this in the later on today to make this fantastic video

And hopefully this video is going to answer to all of your question we are going to see how the D will react how to handle it how to make all the rest with everything is in this video so go ahead please share watch video because it’s important and smash the like comment

Because I watch all of your comments so let’s go ahead and let’s start from the beginning and thank you so much for your time okay we are ready to go ahead and make all this recipe so guys pay attention on the details because this is

Super important like we say 16 75 85 100 we need to use a really strong flower so how do you know that when you buy a flower you have to know how strong is the flow so you have to search for the W of the flower it says on the back of the

Flower if it doesn’t say that on the back go ahead and search online the higher is the number the stronger is the flow so here we’re using a zero flour with the w of 320 but on the 85 and the 100% hydration we are using a small percentage of Manitoba flower which is

Which is 480 W and then on the 100% we are using 80% of Manitoba we have to use 200 g of pulish the pulish is made with 100 G of water 100 G of flour 5 G of yeast and 5 G of honey okay for now let’s move everything right here and

Let’s get the pulish this way we have all the re be done and then after that we’re going to go ahead and make the dough so let’s grab 200 g we need to be super precise otherwise we’re going to change the ation here we go now that we

Have the Polish all the rest let’s go ahead and let’s start with the 65% of hydration so guys I want to start to say that to be able to build uh the gluten especially when it’s a d really I hydrated you have to have a mixer in

This case we are using an authentical mixer which is my brand you can check out the link below so let’s go ahead and let’s start the 65% we’re going to add the 365 5 G of zero flour let’s make sure we add the all polish go ahead

Speed the number one and then turn around the mixer we wait that the dough starts to get all together and we add F amount of the water once everything is incorporated we’re going to go ahead and add more water just save about 50 g of

Water and now we can go ahead and add the 9 G of salt so 65% of hydration the pizza you can see is super easy to stretch very easy you can also a little bit fly the pizza but uh you have to be gentle easily to put the ingredients on

Top and then because the pizza doesn’t stick on the floor and then you can put it on top of the PO super easy and then comes out from the PE even easier and like you can see the cross is not super puffy and then the air packets inside a

Little bit smaller compared the other one we made the 65% of hydration because uh uh that it takes much more time to grow so like you can see here I put the on the board here the timing so 65% takes about 4 hour to grow 75% 2 hour

And a half 85% 1 hour and a half and then 100% 1 hour okay like you can see the do it’s ready it’s super strong because we used a mixer that of course builds this the gluten much much more stronger so in this case we’re going to

Go ahead and make the ball 65% super easy to work like you can see is nice so we’re going to go ahead and let it rest here for about 30 minutes so let’s go ahead and let’s start 75% same way 302 G of flour in the mixer

The all polish voila polish is inside same way turn on the mixer speed number one half amount of the water and then things here is going to get start to get a little bit more complicated at this point that the door got Incorporated with the water let’s go ahead and let’s

Add 10 G of salt you’ll notice that the more we increase the hydration the longest it’s going to take to make the dough and that’s completely normal 70% is my favorite but 75% is also really good because as like you can see it’s strong easy to stretch when you put the

Dough on the peel it’s easy to work not super not super hard not super soft it’s like at the perfect point and then it Cooks super well even in an electric oven and then you get the perfect texture of soft and crunchy we just finish up the water and then we speed up

The machine at a max speed because uh the more is hydrated the more sticky will be that’s why you need a mixer otherwise forget about okay perfect though it’s it’s also build properly so let’s go ahead all of o on your hands then we

Put it on the on the floor here on the counter so the more we are going now the more is going to be sticky the D machine it’s clean and then let’s go ahead this case let’s make the ball done put it right there close it and same way let’s Let It rest

About 25 minutes to 30 minutes so we’re going to get all together in the same time here we go things getting more interesting let’s start with the 85% 254 G of flour mixed with Manitoba keep in mind that then we add the or polish speed number one gets all

Together with f amount of the water now let’s go ahead and let’s add the salt same time let’s add a little bit of more water and speed up the d The Dome machine for number five pay attention guys in this case we’re going to go really really easy with the water if you

Put the water too fast it’s going to be super hard to get the 85% so like you can see here we are getting the things a little bit more complicated when you stretch this D you’ll see that is really sticky so you definitely need a lot of

Flour to stretch and then you have to make the pizza smaller and then add the toping and then you can see when you put it on top of the PO it’s uh you have to get the dough on top the p and then you make it bigger and super fast you’re

Going to go ahead and put it in the uh in the oven this case this the more is hydrated the more better Cooks the pizza and the 85% you can see there is gots much more air inside because of course the water inside the door gets evaporated and then creates those uh

Nice big hair pockets and this pizza it’s super soft very not super crunchy or not crunchy and soft in the same time especially if you wait about 5 minutes the pizza becomes all soft which I don’t really like it okay like you can see here we had a little bit of trouble we

Speed up the D mixer at the max speed the secret here is to not get the though really warm so that’s why we need a super cold water olive oil on your hands and 3 2 1 boom thanks to this authentical mixer here we are able to build the gluten

Structure really strong like you can see it’s like almost like glue can’t wait to make the 100% here we go like you can see here inside the mixer here is still clean that means that we build the gluten really strong so all of o on your

Hands guys pay attention you have to be quick in this case try to create the ball really quick and 85% it’s almost ready so in this case we’re going to wait about 15 to 20 minutes let’s go ahead let’s make the 100% And the moment of the true

100% is this D machine able to make 100% we’ll see let’s add 200 g of manit TOA flour and the 200 G of Polish let’s put it all together super slow f amount of the water well in this case we’re going to put a little bit less than F either

Wise Amigos so let wait speed up a little bit more than the the others in this case let’s go ahead right away let’s put the salt try to put it on top of the dough little by little let me explain you something why it’s so important to go high hydration or why

People do it high hydration it’s high digestible because uh the more is the water the less gluten there less uh carbs you know all these things makes the pizza much more easy to digest so that’s the reason pay attention to this though let’s go ahead and let’s put

Little more water and the same time I’m I’m speeding up the mixer in the same way I’m putting the water subscribe at this point and share this video super important for me that you watch until the end we still have about 100 G of water in the dough it looks way super

Super sticky to me hopefully we are able to make a pizza a regular neapolitan pizza with 100% okay guys we are about to be done with the water and then we are adding more so we are right now at probably 95% of hydration the D mixer is

Handling the door really really well I’m super surprised a max speed like the formula un year because 100% it’s not easy at all but thanks to the cold water thanks to the man cha flour and also of course thanks to this uh authentical mixer the last final one let’s see if

This mixer is going to happen let’s see the final water done let’s see if this mix is going to handle the mixer the door let’s see come on come on you can do it come on can do we are waiting that the door gets detached from the mixer

Let’s see so we’re going to wait five more seconds five four 3 two one done woo I think it come out well look at this it’s super sticky allive oil on your hands allive oil on the counter this is going to be like the Polish in

The Polish whoa whoa whoa whoa whoa whoa whoa look at this look at this look at this 100% woo it’s like liquid but it doesn’t stick in Your Hands that’s insane I’m I’m excited but look at this we are pulling the door Like Glue that’s

How it looks like like water but I can tell you right now that we are able to make the probably were able to make the pizza did you see this that’s fine Al though let’s take it out that’s the gluten structure right here that’s what I’m talking about this is what we want

To build a perfect pizza dough so in this case we don’t want to wait at all try to make a ball really quick wait right there one second let’s grab the dough boxes little bit of olive on your your hands again and let’s make the ball right away on this one the 100%

So here we’re going to make a bowl about 300 G so I’m going to get a little bit of difficult here to make this door but we’re going to make it happen voila we got the D ball let’s close it right away and then put on to inside the container

Boom voila we got 100% done there then we get the 85% come right here and make the D ball definitely it’s much more stronger we are putting about 20 190 G of dough like you can see is is strong and much easy to work compared to the

100 so let’s put this one right here now let’s get the 75% already this one no no need the olive oil and let’s make it wow it’s I think this is going to be the Perfection one 75 65% guys like you can see way too

Easy to to work and it’s hard to break boom that’s it this was easy boom let’s put right here here we go so now we’re going to close it so what we’re going to do here is we’re going to wait one hour this way we’re going to see the

Difference between all of these and one hour space by I want to show you all the differences how the door grow together like you can see here we got look at this definitely you are you can see the the difference so look how dry is the the

65% then we have 75% which is a little bit more soft it’s still compact then we have the oh oh oh 85% still uh workable and then we have 100% which is really hard but we’re going to try to make this happen at the end of this video so voila look at this

The difference and now that we made the 65% the 75% And the 85% why you keep me we’re ready to see what’s going on with this 100% pizza dough I mean take a look it looks like the how liquid it is insane definitely we need a lot of flour to be able to take it out so let’s try to take it off

Detach and then I’m putting a flour under how it goes one two three okay we did it the first step it’s going to be super complicated to work oh my God cannot really touch it too much so I’m going to try to take off as much flour that I can gently I

Press That’s it going to take off all the flour press more of course I’m going to go gentle and then I put the top part on the bottom wow I made it I made it I’m going to make it small this way I can make it bigger later so at this point we’re

Going to go super fast so I don’t have no time to do it basil like same way how we did the others and then fresh mozzarella there we go done and then olive oil guys I’m really making this pizza super fast so flour flour flour and then one

Shot trust me you need to be super I think Super professional to make this pizza going to go fast in the oven really quick voila we made the 100% so now what we’re looking for is that the pizza starts to pop hopefully but probably yes because

It’s so much water and then I want to see the color this is a really big test that I never did it before what we’re looking now the pizza is uh is not getting puffy is not getting nice and brow it’s taking longer than the others

Because the water is too much so uh because it’s too much the water is evaporating even outside the the crust like you can see is getting uh it’s like kind of a way too soft so we’re going to get the my explanation at the end when this pizza is ready here we

Go here we go the pizza it’s ready so so so so the look he so so come on crunchy you the cook it’s really cooked this is a guess we made 100% Pizza though insane so let’s go let’s cut it and let’s see the inside so look

At this yeah definitely we have all it looks like it’s water inside that finally we made one for this you need to smash the light okay guys now is your turn to decide in comment which one you like the 65% crunchy Pizza very easy to work 75% my favorite pizza soft and crouchy

At the same time 85% soft pizza and uh 100% pizza dough super super soft it’s like drinking water comment below what do you think and thank you so much for watching and see you at the next one