What Is Hydration?
Hydration is simply the ratio of water to flour by weight. A 65% hydration dough has 650g of water for every 1000g of flour.
Low Hydration (55-60%)
Firm, easy to handle. Good for Roman tonda, thin crust styles.
Medium Hydration (62-68%)
Balanced. Classic Neapolitan range. Good for beginners.
High Hydration (70%+)
Wet, sticky, requires skill. Creates open, airy crumb. Ideal for focaccia, teglia, Detroit.
Hydration Calculator
g
%
40% low65% medium95% high
Water needed
325g
Total dough
825g
Water = Flour × Hydration %
