What % hydration do you use for pizza dough?

I usually just piss on it

Depends on the style of pizza I'm making. Lately I pretty much only make this bar pizza because it's so easy and tastes almost as good as more high effort pizzas. It's 57% hydration.

>>21436268 (OP)
80%
My pizza dough composition is exactly the same as my sourdough bread.
Its literally sourdough bread but cooked flat (Focaccia style), with cheese and sauce and toppings.

>1 cup flour
>1/2 tsp salt
>1/3-2/3 cup starter
>~1/2 cup water
>375F 20min

>>21436268 (OP)
about 3.50

I kinda just feel it out

>>21436268 (OP)
Unless you have access to NYC water there's no point making pizza so I don't

It depends on the flour, style, cooking surface, oven. 60% is a pretty good all-arounder.

Strong flour and want to make neo-NY in my 550 home oven on a steel? About 70%.

>>21436268 (OP)
99.1 percent.

Why do you ask?

>>21436268 (OP)
Fuck off back to /heem/, chud

>>21436268 (OP)
No idea, I just guess every time

>% hydration
Jesus fucking Christ
Its a fucking recipe
Follow the recipe
660 grams flour
450 grams water at about 97 F if youre not using dry yeasts
This is edgy Reddit

>>21436748
>Follow the recipe
No

>>21436268 (OP)
>that pic

Mmmmm thats looks bready and doughy and wheaty and farmy and grainy and so delicious.

Should eat that with some red wine.

>>21436370
Nice bait

>>21436268 (OP)
64%

>>21436748
ok, so 68% then. was that so hard?

>>21436268 (OP)
>That pic
Has anyone here ever fucked a pizza dough? Is it as good as I think it would be?

>>21436268 (OP)
62

>>21436268 (OP)
I've had excellent results with Charlie Anderson's Detroit Pizza Dough recipe which is 75%
https://www.charlieandersoncooking.com/recipes/ultimate-detroit-style-pizza
https://charlieandersoncooking.kit.com/dsp-calculator-spreadsheet

if you mean ratio between flour and water at the start mine is ~60%

>>21437160
You would want more of an 85-100% hydration for that

>>21436349
this. not sticky enough? more water. too sticky? moar flour.

>>21436279
yes, chef

>>21437263
Detroit usually has pretty high hydration like that. The pan makes it possible. You can just sort of pour it into it. Funny enough 75% is pretty much the sweet spot for actual Neapolitan too.

Reminder that the strongest flour available has 14.5% protein. It has the max water absorption possible, putting the highest hydration dough without going beyond what the flour can hold at 63ish% When you go higher, it gets wet/sticky and you need more skill to deal with it.

General Mills All-Trumps high gluten flour at 63% hydration is like the archetypal NY pizza dough. 58-62% is usually the range for all purpose and bread flours. Those few percents don’t sound like they should matter much, but they do.

>>21436748
>follow a recipe like a Pinterest soccer mom
>oh my science, that’s zased :O
>divide flour / water and multiply by 100
>back to le reddit you NPC faggot
dude you are such a gay nerd

>>21436268 (OP)
0

>>21436748
Sped

>>21437597
Neapolitan dough is usually 60 or 65% hydration.

I find going beyond 60% to be a PITA.
A option is a hand mixer of a stand mixer, but at that point you might as well be making pastries

>>21437838
Not sure about that.

But it’s a myth that Neapolitan flour is high gluten. It’s in the AP-bread flour range. It is finely milled but it also has a higher Falling Number value, which is indicative of a high-quality flour with lower amounts of physical damage to the wheat which negatively impacts dough performance.

>>21437991
According to the Neapolitan pizza association that's the hydration range that they shoot for.

Can someone just give me a pizza dough recipe

>>21436748
Depends which type of flour you use under which conditions.

>>21438042
>ingredients:
flour
yeast
sugar
salt
oil
stand mixer (not necessary, but extremely useful)
warm water
>recipe:
mix dry ingredients in bowl
add wet ingredients, start mixing
add wet/dry ingredients until the dough sticks to itself but not the bowl
cover bowl and let the dough rise until doubled
heat oven to max temperature (650-700 is optimal, anything less is cope)
spin + work dough into desired crust shape, add toppings, and bake pizza

>>21437990
fuck I want to try that pizza now, but I live all the way down in Oslo

can someone please explain before I just ask grok:
why when making dough they always portion it into 4?
is dough just always made in batches of 4? I mean what if I want just 1 pizza, i somehow get enough dough for always 4

>>21438819
Its arbitrary.
You can make a single use like this >>21436290 or whatever.

Right now I'm proofing a 2 cup batch—going to make 2 pizzas in a bit.

>>21438106
No Patrick a stand mixer is not an ingredient.

>can someone please explain before I just ask grok

>>21438819
Pizza dough is best after about 3 days in the fridge so I guess if you want to just make a big batch and have a pizza every day then 4 works out

>>21438939
This is debatable and not a foregone conclusion.
TXCraig1 creator of the Sourdough starter quantity predictive model at the Pizza Making Forum, makes a compelling case for the superiority of room temp fermentation over cold fermentation:
https://www.pizzamaking.com/forum/index.php/topic,41039.0.html

>>21438968
I like room temp bulk ferment more than fridge, I learned it from pizzamaking.com funnily enough.

>>21438968
Make all the "cases" you like, I'm not not eating pizzas for 4 days in a row

>>21438855
The ratio of flour to water gives you a hydration %. See: >>21437699