68- and 72-percent.
Detroit-style pizza features a medium-thick crust that’s light and airy on the inside, yet crispy on the outside, a signature of authenticity that’s achieved by a high moisture content (between a 68- and 72-percent hydration level) and the proofing process.
What is the ideal hydration for pizza dough?
65-70%
For the best results in a home oven, we recommend hydration of 65-70%. The reason for this increase in hydration is because the pizza will need to stay in the oven for a longer amount of time, therefore more moisture is evaporated.
What is the perfect hydration for Neapolitan pizza?
58-65% hydration
Authentic Pizza Napoletana is known for being very tender, light, and moist at the same time. It cooks for only 90 seconds in an 800F degree oven and needs 58-65% hydration. Its ingredients must be Italian and coming from a specific area such as Agro-Sarnese-Nocerino where San Marzano tomatoes are grown.
What makes Detroit-style pizza different?
Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy. It is traditionally topped with Wisconsin brick cheese that goes all the way to the edges and caramelizes against the high-sided heavyweight rectangular pan.
What does 70% hydration mean in pizza dough?
Dough hydration refers to the amount of water relative to the amount of flour in the dough. For example, if a recipe calls for 100 grams of flour, adding 70 grams of water would make a dough with 70% hydration.
Is 70 a high hydration dough?
If you want easier shaping, slower fermentation, and better oven spring, opt for a lower hydration, between 70-75%. Conversely, if you want a more open crumb and thinner crust, try a higher hydration dough between 80-85%.
What hydration is New York pizza dough?
around 65%
New York 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.
Why does New York water make pizza better?
Beyond the taste though (and most important for our pizza and bagels) the difference in water also has an effect on the gluten in dough. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger.
What water is best for pizza?
For pizza baking, water with a pH of slightly lower than 7 is preferred. Pure water is also preferred in the pizza-making process. If water has a high chlorine contact, it can affect the culture of the dough. Many pizzerias solve this problem by leaving water out, uncovered, overnight so that the chlorine dissipates.
Is Detroit-style pizza dough the same as regular pizza dough?
The dough for Detroit pizza is much wetter than regular pizza dough (think focaccia), and when given appropriate time to rise, the result is a chewy, airy, bubbly crust. Toppings added in reverse: To allow the crust to bake properly, the toppings get added out of order from a traditional pepperoni pizza.
Why is Detroit pizza so good?
Unlike the dough of other types of pizza, the dough of Detroit style pizza is not chewy. Instead, it is light with an airy inside and a crunchy exterior. It is created through the perfect balance of water and flour which helps to keep it hydrated and it can easily be made from home.
What kind of cheese is used on Detroit-style pizza?
Brick cheese
Brick cheese is a high-fat aged cheese from Wisconsin. It has a buttery flavor and browns very well, giving Detroit pizza its distinct flavor. You can order it online from Amazon. If it’s unavailable, you can use a combination of Jack or young cheddar and low-moisture mozzarella.
Is more hydration better for pizza?
To get the best possible crust in a home oven, I recommend hydration of 65-70%. The reason you want higher hydration for dough baked in a home oven is that at a lower temperature, the pizza needs to stay in the oven for a longer period of time.
What is considered high hydration dough?
What exactly is “high-hydration” bread? High-hydration bread refers to loaves with a high ratio of water to flour, by weight. In baker’s percentages, we’re talking about doughs that are often in excess of 80% hydration.
What is 100% hydration dough?
Hydration Levels of Sourdough Starter
It’s quite common to keep a sourdough starter at 100% hydration, which means using equal amounts of flour and water to feed it.
How do you know that the dough is Overhydrated?
Too much water in bread dough will result in a dense, flat loaf. Too much water in bread dough interferes with the gluten structure, and the loaf will not be able to hold its shape. If the yeast in your bread dough dies because of overhydration, the dough will not be able to rise adequately.
How do you figure out dough hydration?
Divide the weight of the water by the weight of the flour and then multiply the result by 100. For example, a recipe containing 1 1/4 cups of water (10 ounces) and 3 cups of all-purpose flour (15 ounces) will have a 67 percent (10/15 x 100 = 67) hydration level, indicating a moderately airy crumb.
Will dough rise at 68?
Temperature matters
Nail the sweet spot — warm enough to rise at a decent rate, yet cool enough to develop flavor — and you’re golden. Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F.
Why is NYC pizza dough so good?
Food scientist Chris Loss explains in a Wired article that the minerals and chemicals within the water contribute to the New York City pizza dough’s flavor by affecting the chemical reactions during the pizza-making process. So water from NYC can really create a different flavor than water from another area.
What is Brooklyn style dough?
The Brooklyn-style pizza isn’t gummy and fluffier like the hand-tossed option. Instead, it’s a very thin pizza with a less doughy crust and a crispier taste. The Brooklyn-style is also lighter than the hand tossed pizza. You can actually fold the Brooklyn pizza like a true New Yorker.
Which state has cleanest tap water?
States with the Best Tap Water in the US
- Minnesota.
- Massachusetts.
- South Dakota.
- Missouri.
- Connecticut.
- Rhode Island.
- New Hampshire.
- Vermont.