Hydration % for deep dish dough

[Tomster2]

My last two attempts at deep dish had a hydration % of 30 and 60 respectively.

The 30% ended up very tough, but I confess I think I cooked it too long at 475 degrees.

I then tried 60% and baked the pizza on a stone, preheated to 450 for 30 minutes and the results were significantly better.

I tried the 60% because I felt a slack dough would give a more "porous" crust (maybe the wrong word, but it had a lot of small air bubbles which is what I was looking for, and a nice crispness to it.

How high a hydration % have people tried and been happy with the results.

Thanks for the input.

Tomster2

[c0mpl3x]

try 45% water, 20-25% oil (a blend of corn/olive, 5:1 or 4:1)

[Garvey]

You can see the whole technique, step-by-step, here:
http://www.pizzamaking.com/forum/index.php/topic,16859.0.html

Cheers!

[Tomster2]

Thanks for the info and the link.  Will be reviewing that info before my next pizza.

Tomster2