What Is Hydration?
Hydration is the ratio of water to flour, expressed as a percentage. 65% hydration means 650g water per 1000g flour. Simple.
But the effects of changing hydration are anything but simple.
Hydration Ranges and Their Effects
| Hydration | Character | Best For |
|---|---|---|
| 55-58% | Very firm, easy to handle | Bagels, pretzels |
| 60-63% | Firm, manageable | NY-style, Roman tonda |
| 64-67% | Classic balance | Neapolitan, most pizza |
| 68-72% | Soft, slightly sticky | Modern Neapolitan, focaccia |
| 73-78% | Wet, challenging | Ciabatta, Roman al taglio |
| 80-85% | Very wet, expert level | Focaccia di Recco, some pan styles |
More water means:
- ✕ More open crumb: Bigger, more irregular holes
- ✕ Lighter texture: Less dense, more airy
- ✕ Crispier crust: More steam during baking
- ✕ Better oven spring: Steam creates explosive rise
- ✕ More challenging handling: Sticky, slack dough
How to Handle High-Hydration Dough
1. Autolyse
Mix flour and water only. Wait 20-60 minutes. This lets flour fully hydrate and gluten begin forming before you add salt and yeast.
2. Stretch and Fold
Instead of kneading, use stretch-and-fold sets every 30 minutes during bulk fermentation. 3-4 sets is usually enough.
3. Wet Hands
Always work with wet hands, not floured hands. Flour on the surface creates dry spots and uneven hydration.
4. Bench Rest
After dividing, let pieces rest 15-20 minutes before final shaping. This relaxes the gluten.
5. Minimal Contact
Handle the dough as little as possible. Quick, confident movements. Don't poke, squeeze, or over-work.
Flour Matters
Higher protein flour absorbs more water. With weak flour (9-10% protein), even 65% can feel wet. With strong flour (13%+), you can push to 70%+ comfortably.
| Flour Type | Recommended Hydration |
|---|---|
| Tipo 00 (W240-280) | 60-67% |
| Tipo 00 (W300-340) | 65-72% |
| Bread flour (12-13%) | 65-70% |
| High-gluten (14%+) | 68-78% |
Don't jump from 62% to 78%. Increase by 2-3% at a time. Get comfortable, then push further. Hydration is a skill, not a number.
Water needed
325g
Total dough
825g
Water = Flour × Hydration %
Ready to Calculate?
Use the calculator above to find exact water amounts for your flour weight and desired hydration level. Try the style presets to see how different pizza styles compare.
