I Made a 100% Hydration Pizza
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- čas přidán 4. 01. 2024
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🔪 EQUIPMENT USED IN THIS VIDEO
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Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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tag your nsfw, that pizza is so wet
Higher hydration dough works best in a hotter than 550 oven.
After researching the best pizza place in NYC. I’m realizing they all use starters. That’s where the air truly comes from, which helps with the crisp. And also helps with more flavor from the dough.
I did a similar experiment in my home oven. What I found is that at 550 degrees F., the water struggles to vaporize as the hydration increases. The result is that there is less 'puffing up' and the excess water stays in the dough. The pizzas get flatter, denser and less appealing each time I raised the hydration. I do not have an outdoor oven, but I feel like the water would evaporate quicker and make the dough puffy and nice with higher temps.
taste is subjective, but i've done this experiment over the years, and i think 63% hydration, which is just what i would do by eye for years, and i finally calculated it to be 63% works out to be the best for my taste and equipment. it browns up and spots nicely, has a nice chewiness to it, and with high heat cooking, very soft and moist as well. cooking times and temp matter a lot. a 100% hydration dough in a regular home oven and on a regular pizza stone, by the time it gets some nice color it's already pretty dry, whereas a 63% hydration cooked in an ooni would be more moist and crispy when cooked at the recommended temp for neapolitan pizza, around 388C, which is i guess around 650-700F
100% dough took so long to mix, the water evaporated and it became 80% dough.
I see the rubber band on your mixer. I’m assuming the head pops up when making dense doughs. There’s a screw in the hinge you can adjust and make the head lock work again, the screw also adjust the height of the mixing attachment if you’re having issues with the attachment not getting to the bottom of the bowl
Quick note if you want to fix the loose head on your mixer, adjust the screw that gets exposed in the hinge when you raise the head. That will stop it from bucking around when it mixes and you won't have to lean in it anymore.
Pizza batter.
150% hydration is where it’s at
Your NY pizza dough recipe plus my new chefman indoor pizza oven equals perfection. Thank you. We appreciate you 🙏🫡
I just made your NY pizza last night with my wife and it turned out amazing. Got all the gear and ingredients!
When doing the final proof with high hydration doughs(80%+), using a well oiled narrow tall container helps build better bubbles and keep a taller shape when flipped over. Try it out! This is the best way to shape tall roman pizzas. It’s also much easier to track the fermentation this way as you can get a much more accurate measurement with a dough that climbs the side of the container.
Two things. First, Kitchenaid will tell you that they don't offer a spiral hook for your tilt-head mixer. The problem is that there's no thrust bearing on top of the output spindle on these mixers and the spiral hook puts upward pressure on the spindle. You may eventually run into an issue.
A stretch and fold/"no knead" vs. Stand mix vs standard hand knead would be a nice video comparison to see!
You really need to ask yourself if you are a little TOO obsessed with making pizza, but I like crazy, crazy works for me. I really enjoy your combination of methodology, logic, observation, creativity and flexibility. Your really combine the science with the art. I love watchiong your vids man, obsession is not a bad thing.
I have been waiting since the first time I saw back to the future 2 to say to someone, “You sure can hydrate a pizza.” So thank you for that
Thanks to you I'm making awesome pizza every weekend 😋
I genuinely love that within a minute of starting this video, I learned how important the dough temp is for correct gluten formation and creating a consistent dough ball. I’ve been using warm water to help bloom my yeast and then the dough sticks to the side of the mixer!! I love to ferment my dough in the fridge for a few days anyway so I’m going to start using ice cold water! Thank you!!
I think the observation that you made with the toppings weighing down on the super high hydration dough was understated. That is an extremely important point that I’ve never seen no one else make..