yeah, I'm glad there's no 10 minute intro

Here another new video kzfaq.info/get/bejne/Y9mpZZpqtLq3nmQ.html 🍕

Is that because of the grain of the protein?

@@jomsies well.... not if you're going to make Vera Pizza Napolitanna. Bread flour is like saying using bacon instead of Pancetta.

Saying Caputo 00 flour is the best for high hydration is really wrong. Depends which one of their many 00 type flours. if you have high hydration the flour has to be able to take it. Go to Caputo website and look at the different flours. They have the protein and W factor. for a high hydration dough you need at least Caputo Chefs flour. which has a high W factor. I find Caputo flour are good for up to 65% any higher then that I would go for a typo 0 or Bread flour at 14% protein as they have a high W factor as well.

@@georgepagakis9854 True. I use Cuoco.

There was a more than one Caputo 00

Wonderful! So happy to know it was helpful for you. 💛

Semolina does the trick!

The trick is to use wooden peels lightly coated with flour. If you wait even a minute too long with metal or press board peels the dough will stick.

I use parchment paper for about 30 sec in the oven and when the dough crisps underneath you can pull it out with no harm or burnt paper. This avoids the massive amount of flour/semolina underneath.

I use parchment paper. I was using a wooden peel with corn meal, but the higher hydration doughs gave me a problem.

Yeah! I searched exactly that thing! How to handle a high hydration dough but then.. Edited video. I am not sure that made pizza was from 70%.

Good luck on your dough journey! May you eat many delicious treats along the way 😉

@Tim1995M whats the difference between X and Y in practice?

I wouldn't bake a 68% or greater hydration dough above 650 degrees, the bottoms will scorch before the tops are done.

@@alexbecks9215 the “W” and the protein %. Higher the W, more idratation is allowed. For perfect Neapolitan style, is recommended 60-65 % idratation (i use 62) with a 230-270 W flour.

@@alexbecks9215 Yeah @Ugo Perillo answered already, but "Grain hardness, protein and AX content, flours particle size all effect absorption" (Sapirstein et al., 2018).

@@jssdl4287 Yes, I never saw a Neapolitan Pizzaiolo using more than 65% hydration for high-temperature baking (however, this is only based on original recipes I read and videos I watched from Neapolitan pizza bakers, I didn't conduct a study).

Welcome to the Ooni Community! It's great to hear that you found this video helpful. 🙂

Seconded

They now sell in india check out their ig page

If you want to master high hydration, look at the bread people. they do sour dough at 80% and they use these folds that pizza people don't do. I had enough of pizza channels. I like a really crispy pizza with nice crust and the only way you can get that is with high hydration and Bread flour. I learned tons of tricks from the Bread people! There is one called ChainBaker he shows things that you can incorporate with pizza that are incredible. And if you do high hydration autolyse is your best friend which pizza guys often don't talk about. or they do but never explain why. Bread guys on the other hand have more competition. There are a handful of decent pizza channels on KZfaq but there are tons of amazing bread channels that really up your pizza game 10 times more. Just remember pizza needs .5% yeast and not 1% as most bread recipes because with Pizza they do bulk and up 72 hour fermentation. And they also use starters and do up to 72 hour fermentation. the only way to achieve that is with high protein bread flours and high W factor.

@@georgepagakis9854 Wow great tips thanks very much.

What does a higher hydration % do? Does it enhance the flavour or/and texture of the pizza? Please explain.

@@ya00007 Higher hydration has a number of mostly desireable effects on pizza dough. But they all basically boil down to the fact that additional water weakens the gluten structure of the dough, giving it the ability to stretch more, and create bigger gas pockets during fermentation (a stronger gluten structure will accomodate less gas before it becomes "overproofed" and those gas bubbles all pop). So you get a lighter-textured interior to your crust. Also, due to the gas creating many large pockets in the dough, it will have lots of fairly thin areas in contact with the pan/steel/stone and exposed to the heat of the oven above, allowing for the paradoxical effect of a crispier outside to go along with an airier, soft inside (thin sections of dough crisp easier). High hydration doughs also rise more during the bulk fermentation stage because the yeast is more mobile due to the water, and can spread to new, untapped sources of food within the dough, resulting in the production of more gas. There are downsides...once you exceed 70%, the dough does tend to become quite sticky and hard to handle, making it more difficult to form the pizza and move it about. More importantly, kneading becomes difficult around 70% too (though it is possible)...and the higher you go from there, the more difficult it gets, until eventually you really need to instead do what bakers call turns, hooking the top part of the dough with your fingers and lifting it up, allowing it to stretch under its own weight, and then folding it back down (and repeating many times). This is a pain in the butt, but necessary to develop some gluten structure in the dough. That's why I prefer to work up to, but not usually exceeding 70%. It is a kneadable dough...but it also produces an airy, light crust interior, and a crispier exterior.

This comment and the resulting comment thread are awesome info, thanks to all.

💪🏼💛

the box used here seems to be the brand "realy usefull box" more common are boxes in the so called Euro format 60x40 or 40x30 cm make sure the lid is NOT 100% airtight ...

Can you tell me which flour it is plz, got a lidl near me.

@@simongreen525 10kg T65 bread flour, the T65 refers to the protein content. I know some people don't like lidl, but their bakery here in France is excellent, and it's the same flour. It was €4.69...

We always recommend using high quality '00' flour. For more tips, check out our Ooni Community Facebook group where lots of Ooni owners share tips and tricks to help improve your Ooni experience! facebook.com/groups/oonicommunity

Hello 🍕it's semolina rimacinata (semolina flour)😉

You can use the stretch and fold technique and the fermentation process for building the glutinic network in your dough. I've never used special pizza flour, but this strategy allows you to work with 65-70% hydrated doughs well, just check out some videos related to this technique. Nevertheless you can achieve great results with 63% water too. ;)

Use other flower. Maybe 00

@@milanfpv5099 I've been using caputo red 00, so it's made for pizza.

@@0815-Philosoph thanks, i'll give it a shot! I've been pretty happy with the results at 63%, but would like to try a higher hydration % to get a really light crust

What about a conventional oven with a pizza screen?

@@51MontyPython Oil your pizza screen, then put the dough on the screen. put your toppings and bake it at 550 middle rack for about 7-8 minutes. Think NY style so I would go for a dough more like 65% hydration. If you go higher then that you need a pizza steel

I agree. The actual hydration is 37.5%. What am I missing? Water is 37.5% of the total weight of 1600g. Flour is 62.5%

@@OliPenman thanks, so to increase hydration, either increase water or lessen the flour? AND, more hydration, more 'airey'....NOT DENSE, correct?

Hey J Marciano, you can always download the Ooni app to help you experiment with different hydros. But keep the flour the same, i.e: 1000g, then adjust the amount of water relative to it. So if it’s 600g, itll be 60%, if it’s 650g water then it’s 65% etc... this is all whilst the flour weight remains the same. Does that help? But also yes, the higher the hydration, the more airy, lighter and puffy you’re crusts will be and will be less dense 🙂

00 flour, bread flour, also whole wheat flour can go over 100% hydration 😉🍕

@@Oonihq Thank you

Caputo doesn't handle 70% well. Also 70% hydration at 900 degrees will burn instantly.

@@jssdl4287 I use caputo pizzeria at 70% for my normal go to recipe. It’s a no knead recipe and the liquid is a mix of beer and water. It’s beautiful cooked in the ooni.

Try using this calculator, I use the neopolotan setting www.stadlermade.com/pizza-dough-calculator/

Hello 🍕 you can download our pizza dough calculator app! Apple’s App Store: go.onelink.me/app/7976306a Google Play Store: go.onelink.me/app/faa98e49

Ooni Pizza Ovens I downloaded it. One suggestion would be to add a drop down so it prefills for different types of pizza like Neapolitan or New York style etc.

Thanks Nick! It's a great suggestion🍕

@@Oonihq also try adding dropdowns for poolish and biga and autolyse and other preferments

Guessing a fine cornmeal or corn flour? I don't think semolina is that yellow.

Semolina Rimacinata (semolina flour) 😉

Hello 🍕you can calculate the percentage according to the hydration one by with our pizza dough calculator app 😉Apple’s App Store: go.onelink.me/app/7976306a Google Play Store: go.onelink.me/app/faa98e49

@@Oonihq nice thankyou. I have the app its very helpful.

Hello 🍕Always use a scales, never go by cups 👨‍🍳😉

Its often better. Caputo is massively overrated, mostly based upon sheep-like behaviour on the facebook groups. They even get excited about "leoparding" in those groups, yet in Italy they would be disappointed to have that type of spotting. They call it Pizza measles and it's not a desirable result.

@@OliPenman Thank you for your time in explaining about flour for pizza making from UK stay safe have a good day. 🙏🇬🇧

I've had to make pizzas with self raising flour during lockdown due to the lack of flour in the shops. I have been surprised as I've had fantastic results! I am stil thinking of using some whole meal flour we have

Here's a great video you'll like, with 10 tips on how to launch your pizza! kzfaq.info/get/bejne/fJ2bfM2LzZjWqIk.html 💛

Concurring to the "Associazione Verace Pizza Napoletana" the hydration for the Authentic Neapolitan pizza can go from 55% to 62% ...but that's just Neapolitan tradition, more modern and famous Neapolitan pizzaioli are more concerned with health and making a better product in so many levels, using the most recent discoveries (such as higher hydrations, pre fermentations like biga and poolish etc.)

Semolino probably

I agree! I'm mostly happy with sourdoughs roughly around that percentage :)

Isn't 68% basically the same as 70%? Can you actually notice a 2% difference?

Yes 2% will make a difference, 4% will make a huge difference. So will dough temp and fermentation time. When making changes in dough do one thing at a time and keep notes.

I prefer the 69% hydration 🤣😂😅

@@TicklerDude I prefer 67.2937642018% hydration

There are a lot of websites that sell all types of flour

400C / 750 F is a great temp to shoot for!

Semolina flour! 😊

Just used that trick. Impressive how much easier it makes working with the though.

Commercial yeast 🙂

We swear by our classic dough recipe! You can adjust the hydration levels using our Ooni app which has a dough calculator. ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect

Hello, thank you for your question! We recommend using the same flour you used to make the dough, or you can try semolina flour which is super helpful for launching your pizza with ease :)

Hello 🍕Flour absorption is absolutely influenced by hydration. If it’s very dry where you live, you can up the water in the dough a bit. If it’s a 60% hydration recipe, try 63%😉

I use a 1 quart generic food service takeout container for proofing enough dough for a pizza at home.

Looks like www.reallyusefulproducts.co.uk/ to me.

Semolina

Hello 👨‍🍳Looking at 0 or 00 flour, as a general rule, high protein flour can most likely handle higher hydrations much better than lower protein ones. Something between 8-11% protein would most certainly be more suited to lower hydration and also a shorter fermentation. 58-60% hydration will be the safe zone. Stronger flours that are high in protein, anything from 13.5-17% could take so much more water, they’ll also need a longer fermentation too. But they will require a different technique in mixing/kneading/folding to build up that gluten structure. Hope this helps!

We recommend using 250g dough balls for 12" pizzas 🍕

Is 500 degrees Celcius hot enough? That is the temperature to which Ooni pizza ovens are heated.

@@ilsaarin I've found that 420-430C on your stone works best for Neapolitan style pizza. Any higher and you can easily burn the bottom before the top is ready.

@@ilsaarin AVPN standards are actually 430-480C.

look for "really useful box" on Amazon for example...

It's totally normal for your dough to double in size in the container! Here's a link to our classic dough recipe that will walk you through the correct amounts: ooni.com/blogs/recipes/classic-pizza-dough 🙂

If they don’t stretch just stop, let them sit partially stretched for 10 min (covered) then try again. Repeat until the preferred size. Also get them to room temp before starting, I usually take them out the fridge about 4 hours before.

@@jonathankay3552 Hi, i am actually interested in your size too. Other videos suggest 250g, but i feel like i need to make the balls 350g or more. What are your dough ball weights in this video?

clipzed I use 500g of flour, 330ml of water for 4 pizzas about 10” when cooked. So about 210g per ball. I too struggled to stretch them but proving in individual balls and leaving to rest helped a lot. For me 250g+ is getting into deep pan.

Roz Sa 😂 thanks for the compliment. Proud of where I’m from and James Corden is a funny guy! 👍🏼👍🏼

Hey Moris, this video is not a recipe but just to explain the science behind what Hydration means. We have lots of other recipes on our channel, take a look! 🍕❤

Your dry ingredients won't vary or that would alter the hydration level that you have decided on for your dough 🙂 Here is an additional article if interested! ooni.com/blogs/ooni-insights/pizza-dough-hydration-explained?_pos=1&_sid=e7395ed4a&_ss=r

@@Oonihqthank you so much for answering, i made my first pizza earlier and thought that it was a little bit bread-y and so i thought i would need to hydrate my dough more. Thanks again!

Hi there, we recommend following our Ooni Classic Pizza Dough recipe: ooni.com/blogs/recipes/classic-pizza-dough - you can choose the type of yeast you prefer. You can also check out our Ooni app which has a dough calculator meaning you can alter the ingredients to suit how many dough balls you need!

1000 grams of typo 00 and 650 ML of water is 65 % hydration yes

Semolina flour 😉

Вы пришли по адресу! При работе с тестом повышенной гидратации обычно растянутое тесто превращается в плоский диск. Избегайте использования соленой основы и других начинок с высоким содержанием влаги, так как они могут способствовать более жевательной текстуре. Можно попробовать соте или предварительно приготовить некоторые ингредиенты, которые, как известно, выделяют много влаги. Предварительное приготовление уберет из них лишнюю влагу. Это может относиться и к консервированным помидорам, так как некоторые сорта могут быть довольно водянистыми. В качестве альтернативы можно опрокинуть помидоры в сито, чтобы собрать лишний соус в миску. В отдельной миске измельчите целые помидоры и добавьте столько или меньше оставшегося соуса, сколько хотите. Как всегда, двигайтесь быстро, когда вы укладываете пиццу. Это особенно актуально для теста с высокой гидратацией. Если начинка будет лежать на тесте слишком долго, влага из соуса начнет впитываться. Мы рекомендуем сначала потренироваться на тесте с чуть меньшей гидратацией, а затем довести гидратацию до 80%. Наконец, всегда полезно проверить толщину основы для пиццы. Если она слишком толстая, то для ее приготовления и пропекания потребуется гораздо больше времени. Традиционно пицца в неаполитанском стиле должна быть толщиной около 0,25 мм. Если она намного толще, то вам потребуется больше времени на приготовление. Надеемся, это вам поможет! Если вам нужна дополнительная помощь, обращайтесь в нашу службу поддержки по адресу support.ooni.com. Мы всегда рады предложить дополнительные советы и рекомендации. - Переведено с помощью переводчика.

@@Oonihq воу вот это классный ответ ) спасибо вам большое