Neapolitan pizza is known for its crispy crust and soft, chewy texture. One key factor in achieving this texture is the hydration level of the pizza dough. Hydration refers to the amount of water in the dough, and it can have a big impact on the final product. But how do you adjust Neapolitan pizza dough hydration for different oven types? In this article, we’ll explore some tips for making adjustments to Neapolitan pizza dough hydration based on the type of oven you’re using.
First, it’s important to understand the basics of hydration. Neapolitan pizza dough is typically made with high – protein flour, water, yeast, and salt. The amount of water used in the dough can vary, but generally falls between 60% and 65%. The higher the hydration level, the wetter and stickier the dough will be.
When it comes to adjusting Neapolitan pizza dough hydration for different oven types, there are a few factors to consider. First, consider the type of oven you’re using. Neapolitan pizza is traditionally cooked in a wood – fired oven that reaches temperatures of up to 900°F. However, many home cooks use electric or gas ovens that may not get quite as hot.
If you’re using a wood-fired oven, you may want to increase the hydration level of your pizza dough to help it cook evenly and quickly. The high heat of a wood-fired oven can cause the dough to dry out more quickly, so a higher hydration level can help to counteract this.
On the other hand, if you’re using an electric or gas oven, you may want to decrease the hydration level of your pizza dough. These ovens typically don’t get as hot as wood-fired ovens, and a higher hydration level can cause the pizza dough to become too soft and mushy.
Another factor to consider when adjusting Neapolitan pizza dough hydration is the flour you use. Different types of flour absorb water differently, so you may need to adjust the hydration level depending on the flour you’re using. For example, if you’re using a high-protein flour like bread flour, you may need to use a higher hydration level than if you’re using a lower-protein flour like all-purpose flour.
In conclusion, adjusting Neapolitan pizza dough hydration for different oven types requires a bit of experimentation and practice. By considering the type of oven you’re using, the type of flour you’re using, and the desired texture of your pizza crust, you can make adjustments to the hydration level of your pizza dough to achieve the perfect crust every time. So go ahead and start experimenting with different hydration levels, and enjoy the delicious results! Check here Neapolitan Pizza Dough Calculator.