Author Topic: Ideal hydration in a Neapolitan Dough ...  (Read 1673 times)

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Offline Williamgag

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Ideal hydration in a Neapolitan Dough ...
« on: November 09, 2010, 07:14:04 PM »
This subject maybe has been covered thousands of millions of time but I was asking myself about that... right now i have a 63% hydration dough.


Offline andreguidon

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #1 on: November 09, 2010, 07:30:42 PM »
i use around 60%
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Offline Bill/SFNM

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #2 on: November 09, 2010, 07:43:19 PM »
I shoot for 62% hydration, but make small adjustments to the flour or water throughout the process depending on how everything is coming together. 

Offline dellavecchia

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #3 on: November 10, 2010, 05:22:13 AM »
From observations here on the board (and from my own experiments), it runs from 57% (Roberto) to 70% (Marco). I think hydration is directly correlated to your workflow, choice of leaven and oven - not to a set standard. I usually sit in the 59-62% range now, depending what the temperature in my kitchen is, what yeast I am using, and how long I want the dough to ferment.

John
« Last Edit: November 10, 2010, 05:24:24 AM by dellavecchia »

Offline scott r

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #4 on: November 10, 2010, 09:52:30 AM »
I could be wrong, but I don't think marco goes that high for neapolitan dough.    Maybe you are thinking about his pizza in teglia hydration?   

I have heard that the hydration at Da michelle is 64.5, and any higher than that with caputo pizzeria is going to be really tough to bake through with ovens at real neapolitan temps.  Im pretty sure this is about as high as most get, but I think the norm in and around naples is more in the 60% range, and some do go lower.   

Offline Jet_deck

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #5 on: November 10, 2010, 10:42:32 AM »
Would I be correct to assume that any hydration under, say 63%, would include using a starter or type of hydration not included in the HR?  I'm new, and hand knead because i want to learn.  63% is a real PITA for caputo for me, anything lower would be a beoch.
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Offline Jet_deck

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #6 on: November 10, 2010, 10:45:09 AM »
This subject maybe has been covered thousands of millions of time but I was asking myself about that... right now i have a 63% hydration dough.

Are you cooking in a wfo?
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Offline scott r

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #7 on: November 10, 2010, 11:22:44 AM »
Would I be correct to assume that any hydration under, say 63%, would include using a starter

no, im pretty sure almost all pizzerias in naples are under 63 and only two or three in the city out of hundreds us a starter.   

Offline dellavecchia

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #8 on: November 10, 2010, 11:59:00 AM »
I could be wrong, but I don't think marco goes that high for neapolitan dough.    Maybe you are thinking about his pizza in teglia hydration?   

From what I understand, one of the posts that Marco "erased" included the hydration levels he used, which ranged from 65-70%.

John

Offline Jet_deck

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Re: Ideal hydration in a Neapolitan Dough ...
« Reply #9 on: November 10, 2010, 11:59:35 AM »
no, im pretty sure almost all pizzerias in naples are under 63 and only two or three in the city out of hundreds us a starter.   

Thanks.  Quite the opposite of Varasanos' hydration, just another reason I need a real mixer. :'(
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