When making pizza dough, hydration level is one of the most important factors in determining the final texture, chew, and crispiness of your crust. But how much water is too much? Let’s break down hydration percentages, how they affect dough, and which level is best for different pizza styles. 🍕💦
What is Hydration in Pizza Dough?
Hydration refers to the ratio of water to flour in the dough, measured as a percentage. For example, if a dough recipe calls for 500g of flour and 325g of water, the hydration is 65% (325 ÷ 500 = 0.65 or 65%).
Higher hydration = softer, airier dough with larger air pockets. Lower hydration = denser, crispier crust with more structure.
Low, Medium, and High Hydration Doughs: A Breakdown
1. Low Hydration (50-58%) – Firm & Crisp
✅ Best for: Thin-crust, New York-style, Roman pizza al taglio.
✅ Texture: Firm, easy to shape, crispier when baked.
✅ Pros: Easier to handle, doesn’t stick much.
❌ Cons: Less airy, can be dry if overbaked.
2. Medium Hydration (60-65%) – Balanced & Versatile
✅ Best for: New York-style, standard homemade pizza, pan pizzas.
✅ Texture: Soft interior, crisp exterior, easy to stretch.
✅ Pros: Ideal balance between chew and crisp, good for most home ovens.
❌ Cons: Slightly sticky but manageable with practice.
3. High Hydration (70-80%) – Airy & Chewy
✅ Best for: Neapolitan, Detroit-style, focaccia-style pizza.
✅ Texture: Soft, open crumb structure with big air pockets.
✅ Pros: Creates a light, puffy crust with deep flavor.
❌ Cons: Harder to handle, very sticky, requires long fermentation.
4. Extreme Hydration (80%+) – Ultra-Wet Dough
✅ Best for: Roman-style pizza, focaccia, experimental baking.
✅ Texture: Super light, very open crumb, extremely soft.
✅ Pros: Develops deep flavor and unique crust texture.
❌ Cons: Very tricky to handle, requires advanced dough techniques.
Which Hydration Level Should You Use?
- For beginners: Stick with 60-65% hydration—it’s easy to handle and works well in home ovens.
- For Neapolitan-style pizzas: Use 65-70% hydration for a soft, airy crust.
- For crispy, thin crust: Keep it at 50-58% for a firmer, less puffy base.
- For deep-dish or focaccia-style: Go with 70-80% for a light, fluffy texture.
Tips for Handling High-Hydration Dough
- Use the Stretch & Fold Method – Instead of kneading, fold the dough over itself every 20-30 minutes during bulk fermentation.
- Work with Wet Hands – Keeps the dough from sticking instead of using excess flour.
- Cold Ferment for Better Control – Higher hydration doughs are easier to shape after chilling overnight.
- Use a Bench Scraper – Helps manage sticky dough without tearing it.
Final Thoughts
Hydration levels play a huge role in the final texture of your pizza. While low hydration gives you crispier crusts, higher hydration results in a light, airy structure. Experiment with different levels to find your perfect pizza dough!
What hydration level do you use for your pizzas? Let us know in the comments! 🍕🔥
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