There is no standard temperature but it’s often somewhere between 600-750☏. In general, NYC pizza is baked at a much lower temperature than Neapolitan pizza. Photo: New York slice (left) and Neapolitan pizza (right) have very different crusts due to different baking processes. Calcs courtesy of Alex’s amazing pizza dough calculator. For homemade pizza, consider adding a teaspoon of honey and olive oil for better browning at lower temperatures. My personal preference is 68% for the flour I use. 25g 8.2g 80% Each one of these combinations will yield two (2) 250g pizza doughs. So, keep these concepts in mind when figuring out what kind of hydration level you prefer and which one works best for your oven.īelow is a table with some common pizza dough ingredient combinations enough for a standard 500g ball of pizza dough (2 servings) at different hydration levels: Flour Water Dry Yeast Salt Hydration 316g 174ml. So, for the kind of pizza I recommend making (based on Neapolitan standards), you’ll want roughly a 65-75% hydration level, 3% salt, and less than 1% yeast (literally just a pinch). All you need to know is the percentage each ingredient should be relative to the flour you’re using. Photo: The perfect hydration rate for you depends on your oven and pizza preferences.īaker’s Percentages can be quite empowering because it allows you to make any kind of pizza dough you want without relying on a recipe. Baker’s Percentages Provide Consistent Results Pizza toppings are more or less a matter of personal taste, but the pizza dough really needs to follow a recipe exactly in order to get good results time after time. The very same thing is true when it comes to making pizza dough. Very small percentage differences in one ingredient vs another can yield wildly different results when it comes to baking. This is because baking is more like a science than simply cooking to your own personal preferences. So much so that it’s easy to forget that making pizza is closer to baking bread than it is cooking a lasagna. The world of pizza making is often very inward looking. Some Math Required: Pizza Dough & Bakers Percentages It’s a simple fix that provides amazing results. This allows the dough to bake for longer and get a nice and crispy exterior while preserving a moist and chewy interior. To counteract this effect, we use a higher hydration recipe for pizza dough intended to be baked in a regular home oven. So, when it comes to retaining moisture, total cooking time is more important than temperature. This is because a pizza can cook in as little as 60 seconds at 1000☏, while a pizza in a 500☏ oven can take 10 minutes or more to fully cook. Namely, all the moisture in the dough evaporates during the longer cooking time.Ĭounterintuitively, a high temperature pizza oven of 850☏ – 1000☏ actually helps the crust retain moisture. In fact, the chemical makeup of a pizza dough changes too much when exposed to high heat for that long, even though the temperature is 2 times lower than a pizza oven. While a professional pizza oven is twice as hot as a conventional home oven (1000☏ vs 500☏), that doesn’t you can simply bake the pizza for twice as long in a home oven and have everything turn out the same. Photo: High temperature oven (left), low temperature oven (right).
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