Quote:
Originally Posted by Bill Douglas
Thanks, I think I've been using too much water for my bread and particularly for my pizza bases. The pizza have been too floppy and sticky to handle easily and I think if they were a little drier they would keep their shaper better too.
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Yeah, I like hydrations of around 70% for bread, but 60-65% probably is better for pizza. I've learned to deal with slightly higher hydrations as I generally make one batch of dough at a time, 1100 g of flour, which yields roughly 2000g of dough, half for a loaf, and the other half for 3 pizzas.
Don't forget that you need to account for your starter in figuring your hydration, most online calcs will allow you to do this.