Pretty easy if you're going to make 100% whole grain pizza crusts.
You will need a scale and a small bowl.
Weigh out any amount of flour into the bowl (I like to use 100-grams.
Add water to the flour and stir to incorporate. The flour should look something like breakfast oatmeal.
Set everything aside and allow the flour to hydrate for about an hour (not less than 30-minutes.
The flour will look dry and lumpy, add more water and stir in until it looks like oatmeal again.
Allow the flour to hydrate again.
Keep doing this until the flour-water mixture retains the oatmeal appearance after an hour of hydration time.
Weigh the flour-water mixture and subtract the tare weight of the bowl.
Now subtract the weight of flour that you started with. This will tell you how much water you had to add.
Divide the weight of the water by the weight of the flour and multiply by 100. This will give you the total absorption percent of the flour, now subtract 5% from that number and that is the absorption you will need to use when making your dough. Failure to follow this procedure in determining generally results in a finished crust more like cardboard than a pizza crust.
NOTE: The finished (mixed) dough will be slightly tacky, don't worry as this is normal for a whole grain dough (if it isn't tacky your absorption is too low). The dough will continue to hydrate during the cold fermentation period and the dough balls will feel pretty normal after the cold ferment period. Whole grain doughs don't hold up very well due to the cutting action of the bran flakes on the gluten film so it's best to limit the cold fermentation to not more than 24-hours.
I've covered this procedure in one of my articles (In Lehmann's Terms) in PMQ Magazine at <www.pmq.com
Tom Lehmann/The Dough Doctor