70% hydration cheese pizza made in a home oven on a Baking Steel

Hydration for Home Pizza: Why 60–70% Works Best

Pizza Dough Hydration: The One Number That Changes Everything

Ever wonder why your crust is crispy and airy one day but flat and dense the next  even when you follow the same recipe? It’s not your toppings or your luck. It’s one simple thing: hydration.

Hydration is the ratio of water to flour in your dough. Master this number and you control your outcome thin and crackly, classic NY chew, or big puffy edges.

What “Hydration” Means (In 10 Seconds)

We use baker’s percentage: flour is always 100%, and everything else is measured against it. Add 650g water to 1000g flour? That’s 65% hydration. Simple math, giant impact.

65% hydration pizza dough baked on a Baking Steel

Higher hydration = bigger bubbles, lighter crumb, and open texture.

Why You Need a Digital Scale (Non-Negotiable)

If you want repeatable, pizzeria-level results, cups won’t cut it. A “cup” of flour can swing by 30+ grams depending on how you scoop. That swing can change your hydration by 5% or more enough to turn great dough into meh dough.

  • Cups lie: inconsistent packing = inconsistent dough.
  • Scales win: 650g water ÷ 1000g flour = 65% hydration — every single time.

Bottom line: if you’re serious about dialing in hydration, a digital scale isn’t “nice to have.” It’s the whole game.

 

Ditch the cups hydration is all about ratios. A scale is non-negotiable if you want consistent results

Hydration by Pizza Style (Quick Reference)

Different styles thrive at different hydrations and your oven/surface matters, too. Use this table as your starting point.

Hydration Range Style Target Texture & Handling Notes
58–62% Thin & Crispy / Tavern Tighter, drier dough; easy to roll thin; very crisp; low puff. Great for bar pies and cracker-thin crusts.
65–67% Classic NY Slice Soft, workable; stretches cleanly; crisp bottom with chewy bite. This is the typical slice shop zone.
68–72% Neo-NY / Artisan Hybrid Lighter crumb, bigger bubbles, softer chew; stickier to handle. Home favorite for airier rims without going full Neapolitan.
73%+ Neapolitan / Focaccia Very wet; large, puffy edges; open crumb. Shines in very hot ovens; handling skill required.

Pro tip: Whole-wheat and high-extraction flours absorb more water. Bump hydration by ~3–5% to match the feel of an all-purpose/00 dough.

Why 60–70% Wins at Home

High-hydration doughs are incredible but they’re sticky, fragile, and love blazing-hot ovens (800–900°F). Most home kitchens are happier in the 60–70% pocket: wet enough for open crumb and chew, dry enough to shape without drama.

Where Baking Steel Changes the Game

  • Extreme heat transfer → crisp, charred bottoms in minutes.
  • 🔄 Even bake → keeps your chosen hydration cooking consistently.
  • 🍕 Restaurant-level results → without a 900°F oven.

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Next Steps & Helpful Links

Pizza Dough Hydration FAQ

Do I really need grams instead of cups?
Yes. Cups introduce big variance. A digital scale gives you true hydration and repeatable results — the fastest path to better pizza.
Is Classic NY actually 70% hydration?
No. Classic NY slice shops generally live around 65–67%. ~70% is more “neo-NY/artisan hybrid” — airier rim, softer chew.
Does my oven change the hydration I should use?
Yes. Hotter ovens and steel can handle higher hydration more easily. For most home ovens, 60–70% is the sweet spot.
What about whole-wheat or high-protein flour?
They absorb more water. Increase hydration by ~3–5% (and adjust by feel) to match your usual dough texture.
Can I just add more water to any recipe?
Increase gradually (1–2% at a time) and note handling/fermentation changes. Keep everything else constant so you learn what hydration alone does.

👉 Ready to put hydration to the test? Grab a scale, pick a target from the table, and bake on a Baking Steel. You’ll taste the difference on the very first pie.



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