Do you’ll recommend generally higher hydration for pizza cooked in a home oven. Say 250C. ? I’ve usually at 65% but for this weekend considering going to 70 or 75 even. What do you’ll think ?
Yes but not by a lot. I would try going up to 68-70% but not 75% right away. I feel it is very dependent on your recipe, oven, environment (temp and humidity) and general process. And goal/style. Play around with it a few times and see what works best.
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Yes but not by a lot. I would try going up to 68-70% but not 75% right away. I feel it is very dependent on your recipe, oven, environment (temp and humidity) and general process. And goal/style. Play around with it a few times and see what works best.