Pizza Dough Hydration: 55% versus 75% | Classroom Pizza

In this week’s Episode of Classroom Pizza, we talk about the key to life as well as the key to pizza: water. Water plays a huge role in the shaping of the dough as well as the properties of our crust. By playing with the different hydration levels, we can change the style, taste, structure, and texture of our recipe. Hydration is no longer just for athletes!

This week, we made two different doughs, one with 55% hydration and the other with 75% hydration. The original recipe sits at the 67% hydration mark and the list of ingredients for that recipe can be found below:

160 g of 00 Flour
105 grams of 105 degree (F) Water (67.0%)
5 grams of Fine Sea Salt (3.0%)
7 grams of Olive Oil (4.5%)
7 grams of Honey (4.5%)
0.2 grams of Instant Yeast (less than 1.0%)

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MUSIC (Intro)
Song: "Power Up (Stinger) - Upbeat Rock Fun Energetic Happy Guitar"
https://www.pond5.com/royalty-free-music/item/116351704-power-stinger-upbeat-rock-fun-energetic-happy-guitar
Artist: Juqboxmusic
https://www.pond5.com/artist/juqboxmusic#1/2064

MUSIC (Background)
Song: "Corporate 10 Min Smooth Soft Background Music"
https://www.pond5.com/royalty-free-music/item/118189648-corporate-10-min-smooth-soft-background-music
Artist: Inspiring Audio
https://www.pond5.com/artist/inspiringaudio#1/2064
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Видео Pizza Dough Hydration: 55% versus 75% | Classroom Pizza канала classroompizza