What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 neapolitan pizza dough 70 hydration that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Neapolitan Pizza Dough 70 Hydration
80% Hydration Pizza Dough
Long leavening pizza with 70% hydration
Homemade Pizza Dough Recipe (Tons of Tips!)
Marc Vetri’s Naples Style Pizza Dough Recipe at 70% Hydration
Sourdough Pizza Dough
Siôn’s 72-hour Neapolitan Pizza dough recipe
What hydration should Neapolitan pizza dough be?
How do you make 70% hydration pizza dough?
70% Hydration Pizza Dough Recipe
- 289 grams 00 flour (all purpose works fine) (2.3 cups)
- 203ml lukewarm water (0.85 cups)
- 9 grams salt (1/2 tablespoon)
- 1/4 teaspoon (heaping) active dry yeast (or 3/4 teaspoon if using the dough on the same day)
- 2-3 glugs extra virgin olive oil (eyeball it, but not too much)
What percent hydration should pizza dough be?
Most pizza presses only require pizza dough with at least 50% water content. A low-absorption flour will require less water than all-purpose flour to create the same consistency. The right hydration is based on the style of pizza you want to achieve.
What does higher hydration do to pizza dough?
What does 70% hydration mean in pizza dough?
More water is added to your dough during the preparation process at home to prevent dehydrating it and spoiling your pizza. If you use low hydration dough, you’ll end up with a hard, dry, and crunchy crust. You can probably get away with using dough in the 65-70% hydration range.
What hydration is New York pizza dough?
NYC style pizza dough usually has a hydration level of around 65%. This is significantly more hydrated than Neapolitan pizza dough due to the longer baking time. But due to the lower temperature used by NYC pizzerias, this style of pizza crust is usually no softer than Neapolitan pizza.
What is the best water to flour ratio for pizza?
You can still achieve a great pizza crust using what is already have on hand:
- Italian 00 flour — try 55%-60% hydration.
- Standard all-purpose white flour — try 65%-70% hydration.
- High-gluten bread flour — try 70%-75% hydration.
- Or perhaps you’re into 100% whole wheat — try the 70%-80% hydration range.
How long should Neapolitan pizza dough rise?
Does 00 flour need more water?
As 00 flour is finer flour, it has a lower absorption rate compared to stronger bread flours. This means you will likely need to use less water. Try measuring out the same amount of water and adding it in slowly. You might find you will need around 5% less hydration when using 00 flour.
What is 75 hydration dough?
Baker’s percentage means you can figure out the amount of each ingredient in grams so you can make one loaf, three loaves, or fifty loaves. So, hydration is essentially the baker’s percentage for the water in the recipe. My recipe above is 75% hydration, which means there’s 750g water per 1000g flour.
What does 60 hydration dough mean?
The hydration of the dough is 60% since that’s the percentage of water in the formula.
How do I make my pizza crust more airy?
To add a more airy texture to your pizza, Let the dough feel sticky after you knead it, and when it’s ready to shape, use your handle and apply minimal pressure on to the dough. Shape it by stretching and pulling rather than pressing.