What is hydration?
Hydration is the ratio of water to flour, expressed as a percentage. 1000g flour + 650g water = 65% hydration. It controls texture, workability, and the final result more than any other ingredient.
The formula
Hydration % = (water / flour) x 100
Hydration by pizza style
| Style | Hydration | Why |
|---|---|---|
| Neapolitan | 55-65% | Soft, pliable dough that blisters at 450C+ |
| New York | 60-68% | Chewier, foldable slice |
| Detroit | 70-78% | Light, focaccia-like interior. Pan contains the wet dough |
| Chicago | 58-65% | Needs structure for heavy toppings |
| Roman al Taglio | 75-85% | Maximum airiness. Advanced handling required |
Low hydration (55-62%)
Firm, easy-to-handle dough. Denser crumb, beautiful blistering at high heat. Best for traditional Neapolitan and beginners. Start here and work your way up.
Medium hydration (63-70%)
The sweet spot for most home pizza makers. Workable dough with a lighter, more open crumb. Best for NY-style, home oven pizza, and anyone wanting great results without fighting the dough.
High hydration (71-85%)
Extremely light, airy crumb with large holes. Crispy outside, custardy inside. Very sticky and difficult to handle. Best for Detroit (in a pan), Roman al taglio, and experienced bakers.
Important: High hydration is not better. A well-made 60% Neapolitan is just as good as a 75% Detroit. Choose based on style, not because a higher number sounds impressive.
Handling high-hydration dough
Wet your hands, not the dough. Use stretch and fold instead of kneading (3-4 sets over 2 hours). Use a bench scraper. Cold ferment makes it much easier to handle.
How flour affects hydration
| Flour | Absorption | Adjust |
|---|---|---|
| Tipo 00 | Medium | Use as baseline |
| Bread flour | High | Can handle 2-3% more water |
| All-purpose | Lower | Reduce by 2-5% |
| Whole wheat | Very high | Add 5-10% more water |
Tip
Switching flour brands? Hold back 5% of water and add gradually during kneading until the dough feels right.
FAQ
My dough is too sticky. Lower hydration?
First check: did you knead enough? Did you let it rest? Sticky dough often just needs more time. Try 10 more minutes of rest first.
Does hydration affect fermentation speed?
Slightly. Higher hydration ferments a bit faster. Adjust your timeline by 10-15% when going from 60% to 75%.
Calculate your perfect hydration
Set your style, adjust the slider, get exact amounts.
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