80% if you're feeling brave, 70% if you want a good all rounder, 60% if you want to cook with the kids and 50% if you don't want to digest your pizza easily
70% is the sweet spot. You’ve made it a favorite because of all the videos. Once registered how to handle it the flavor and softness made it a no brainer (at 72 hours fermentation)
@vitoiacopelli I'm always having a problem with 70 and or above hydration with Caputo Pizzeria Blue. I had been thinking that since you are in the US, you use flour that has more gluten content, around the 13% range. When mixing in manitoba that has 13.5% i can reach 70 plus percent hydration, but otherwise the dough has no strength, has no oven spring. Wondering if I'm correct in my assumption of the different flour types here.
70% all the time. Thanks to Vito! European flour is shockingly higher quality and worth every penny! I opt for 55 pound (25kg) bags and basically pay the same price as domestic flour in five and ten pound bags.
32 Comments
👌60😊👍
Max crunchy
Crounchy!
For me 65% hydration is the best
62.5% is where the magic begins and ends
70%, just like you. 😅
I’m currently at 68% it’s still easy to handle for me and gives a nice result
70% is my fav.
I personally do 72% with biga. I’ve found that to be what works best for me on my pizza oven but I’m still always playing and tweaking.
High hidration is superior, however dificult to work with it
Vito Iacopelli sei super speciale…carattere unico ….unico e solo 💯
Around 60-65 for me is the best
65%
80% if you're feeling brave, 70% if you want a good all rounder, 60% if you want to cook with the kids and 50% if you don't want to digest your pizza easily
Does hydration %age take into account the flour and water in the poolish or what is added to the poolish?
70% is the sweet spot. You’ve made it a favorite because of all the videos. Once registered how to handle it the flavor and softness made it a no brainer (at 72 hours fermentation)
I made the 70% this past weekend. A real game changer how I was making pizza. Some of the best pizzas. Ty Vito!
Very very nice
Prefer 70 but usually go 60-65 to make it easier to handle and launch
Master vito, can we make all purpose flour strong as 00 flour?
Pizza is very serious thing. I love your recipes so much
They all looking fantástico!
80% any time. Because I make it in low temperature. 300 degree.
And 75% in a high temperature wood stove. ❤️🍕❤️
Why is the dough sticking to my fingers so much? Am I not mixing it for long enough?
Vito all are best.because it's made by u. normally I'm doing 70% in my restaurant
@vitoiacopelli I'm always having a problem with 70 and or above hydration with Caputo Pizzeria Blue. I had been thinking that since you are in the US, you use flour that has more gluten content, around the 13% range. When mixing in manitoba that has 13.5% i can reach 70 plus percent hydration, but otherwise the dough has no strength, has no oven spring. Wondering if I'm correct in my assumption of the different flour types here.
70% all the time. Thanks to Vito! European flour is shockingly higher quality and worth every penny! I opt for 55 pound (25kg) bags and basically pay the same price as domestic flour in five and ten pound bags.
Fav= 66% 70% & 75%
70 with poolish, of course following your recipe 😉
69%
🍕I go with the 70% <3🍕
For me the best is 67%