Author Topic: Hydration % for deep dish dough  (Read 785 times)

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Offline Tomster2

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Hydration % for deep dish dough
« on: January 14, 2013, 10:04:33 PM »
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


Offline c0mpl3x

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Re: Hydration % for deep dish dough
« Reply #1 on: January 15, 2013, 12:45:02 AM »
try 45% water, 20-25% oil (a blend of corn/olive, 5:1 or 4:1)
Hotdogs kill more people than sharks do, yearly.

Offline Garvey

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Re: Hydration % for deep dish dough
« Reply #2 on: January 15, 2013, 08:08:47 AM »
You can see the whole technique, step-by-step, here:
http://www.pizzamaking.com/forum/index.php/topic,16859.0.html

Cheers!

Offline Tomster2

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Re: Hydration % for deep dish dough
« Reply #3 on: January 15, 2013, 11:10:06 AM »
Thanks for the info and the link.  Will be reviewing that info before my next pizza.

Tomster2



 

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