What Is Hydration?
Hydration in Pizzateig refers to the ratio of water to flour, expressed as a percentage. A dough with 500g flour and 325ml water has 65% hydration. This single number influences almost every aspect of your final pizza: crust texture, chewiness, bubble structure, ease of shaping, and baking behavior. Understanding hydration is the most important step toward consistent, high-quality pizza.
60% Hydration – The Dense, Einfach Dough
At 60% hydration, the dough is firm, easy to handle, and won't stick to your hands or surface. It bakes into a denser crust with fewer air bubbles—closer to a Roman-style or American thin crust. Great for beginners, excellent for knusprig bases, and very forgiving. Less complex flavor than higher hydration doughs.
65% Hydration – The Neapolitan süß Spot
Das ist die Hydratation die in der klassischen neapolitanischen Pizza verwendet wird (AVPN-Standard). Der Teig ist slightly tacky but manageable with practice. It produces an open, irregular crumb structure with visible air pockets, a soft interior, and a satisfying chew. 65% is where flavor and texture perfectly balance.
72–80% Hydration – The Pro Territory
High-hydration doughs are extremely extensible, develop incredible flavor during fermentation, and produce massive air bubbles and a very open crumb. They're also very sticky and challenging to handle. These doughs require good technique, bench scrapers, and confidence. The reward is extraordinary: incredibly light, airy, charred Neapolitan pizzas.
How to Increase Hydration
If you want to try higher hydration, increase gradually—add 5% at a time and adapt your technique. Use the autolyse method (mix flour and water, rest 30 min before adding yeast and salt) to improve extensibility. Use a bench scraper for handling. Cold fermentation helps develop the gluten structure needed for wetter doughs.