Best hydration for homemade pizza?

[Music] M Morgan everyone at this boat I have neapolitan pizza flour a flour meant for pizza napolitana the thing is that the Original napolitan Pizza recipe has around 62 till 65% hydration that means that in 1 kilo flour we have 620 G water or 650 g water but what would happen if we go higher yes really high 80% hydration and even 100% hydration which means 1 kilo flour 1 kilo water so today we're going to find out if it's worth it to go higher in hydration or not let's do this to give us an idea of how much water we are talking about here we have the first jar with 65% hydration which is 65 mm or gam of water here we see the one with 80% hydration which is 80 mm and here we have the 100% one 100 ml or 100 G of water so let's start with the first recipe 65% hydration and here is the formula remember that you can upload this formula into my app little Morgan Bakers percentage free for Android and iPhone the first thing we're going to prepare is the big with flour a pinch of yeast and water all in one container we shake it well mumball and we're ready and this is how it would look like breadcrumbs we're going to leave this covered overnight at around 65° Fahrenheit and the next day we'll find this big up totally fermented which will add a lot of Aroma a lot of fragrance and a lot of lightness to the dough we cut it in small pieces and add it to the mixer and now we'll make the final dough we add the rest of the flour turn on the machine and we're going to add the water very slowly okay let's go with the last drop now we continue with the salt and immediately the olive oil the dough is almost ready and it took us around 11 minutes we have it very well we lower it onto the work surface and give it a few final touches making ourself the pizol it looks great now we divide it into four pieces and we're going to shape the Pizza bowls to about 250 g each place them in a cover container and leave them there until they double in size while the oven is getting preheat let's prepare the ingredients like a good F deatte mozzarella cheese some tasty parmesano some good San Marana tomatoes and let's not forget the fresh basil I think it's time to make pizza so we sprinkle some semolina on the joints and take out the the first pizza ball now we pass it through more and Molina and then on the other side and we start stretching that pizza of course there are many techniques to do it I love this one that I call the wheel now we cover the pizza with tomato a pinch of salt and some basil leaves aach of grated Parmesan some pieces of Y Dil latte yes that's enough and now we'll take it to the hot oven for around 5 [Music] minutes here it is and now we add a few more basil leaves to give it that fresh green touch a drizzle of olive oil and it is ready look how great this pizza looks time to cut [Music] it let's see how that crust is and here we have the First Slice which looks very crispy very light and with a very good crust what do you think here comes the best part of the video tasting Pizza it was really good it's a classic hydration for a homemade Neapolitan style pizza time for the 80% hydration formula and here we have the formula the Biga and the final dough and don't forget to download it it's very easy to use and super useful all right let's go with the mixer again we are going to switch the dough hook for the paddle you'll really see that it needs much better we place a big in the bowl which I prepare exactly like the Biga from the previous pizza but yes following the proportions of the new formula a little flour and a little water the secret is to add it very slowly as a though is very hydrated as soon as we see the dough starting to embrace the hook we add the salt and a few minutes later the olive oil almost 11 minutes of knitting and look at that dough tremendous gluten development and we are at 80% hydration now a few fin touches on the work surface time to divide it into portions of about 270 G each now we shape the bowls and transfer them to The Container all right here we have the bowls ready to be baked so with a little semolina and very carefully we transfer the ball onto the work surface and we start stretching it it really feels like much more hydrated dough you can really feel the air in it and let's go with ingredients tomato a pinch of salt basil a little parmesan and of course mozzarella fatte and it's ready to go into the oven it's incredible how much this pizza grows in the oven look at that crust now we add a few more basil leaves and a little more olive oil and what a fragrance this pizza has time to go with those scissors do you also use them to slice pizza let me know in the comments but I can feel that it is very very very light and this cornon looks incredible to me wow look at that yes I can tell you that this is slice is pure air this pizza is totally approved and as us show the best part of the video [Music] tasting and I would even say it could fly because of how light it is and now it's time to go to the final level 100% hydration and this is the formula okay here we have the recipe in front of us I don't want to scare you but this though is going to be complicated for knitting we're going to use the paddle no doubt about it because otherwise it's going to be quite complicated and with a Biga we're going to do the same as we've been doing before just following the 100 hydration formula and add the rest of the flour and little water this is not going to be easy I would say that this is almost a risky job slowly the dough is taking shape time to add the last milliliters of water little by little until the last drop and that's it now let's go with the salt and then the olive oil it was exactly or almost 14 minutes of knitting but take a look at this gluten Network I think it measures almost like 8 m we lower this dough well oh whatever it looks like onto the counter and we give it some final test touches 100% hydration I can't believe it little by little we can shape the balls the secret is to do it very quickly and without looking too much we got it now I transfer them to a container well and after some time they are ready they are looking quite sticky and flat as always a little semolina on the bow edges okay it's about time May the gluten be with me I lifted and this has to be done very quickly it feels very soft and it's very easy to stretch and you have to be careful not to break it but slowly we're mastering it let's continue with the tomatoes a touch of salt some basil leaves parmesan cheese and fiordilatte and it's ready to go into the oven and it's looking so good I like how it's rising and off we go here we have the 100% hydration Pizza something I thought was almost not going to happen but yes luckily let's go continue with the scissors to cut that [Music] cornichon it looks so good and you don't know how light it feels it is very airy too it doesn't resemble the dough Wister it with it at all and this slice was amazing too and finally we are at the third best part of the video tasting again 100% hydration I cannot believe this wow [Music] but here in front of us we have today's challenge the three pizzas 65 80 and 100% hydration I won't tell you which one is my favorite but H in summary the three pizzas baked in home oven turn out really well as we added a little more water to the dough it became a more challenging to work with but the results speaks for themselves what I recommend is that you try them and see which one you like best but I can already tell you that all the three are very good although my favorite well you know which one it is make them and tell me in comments which one was your favorite too and as you know may the gluten be with you I hope you have enjoyed this video and if you want to learn more about sourdough bread and sourdough starter I encourage you to check the link on the description and remember this master class was especially designed for you

Channel: Gluten Morgen

Views: 15,995

Keywords: sourdough bread, bread recipe, sourdoug recipe, how to make bread, how to make sourdough, pizza, easyrecipe, homebaker

Id: eO_mB931CkY

Length: 10min 2sec (602 seconds)

Published: Wed Jun 05 2024