That seems really high for hydration IMO

(from my experience in a lower volume commercial situation)

With my experiments over these last few months, 1/10th of a percent either way on hydration can make a very marked difference in your finished product, they way it handles, and its properties during retarding.

I purchased a used, price calculating, printing, Hobart Deli scale with a 30# capacity, it has two spots east of the decimal point. I paid less than $100.00USD for it.

We do our dough with our flour weight at 10 or 20 pounds and make it daily with a 48 hour rest, minimum, Then stretch it , top it, out of the cooler without letting it warm up.

This weighing procedure assures me that there are zero variances in weights, so my only variances are ambient temps & flour temps. And I use water at or below 40 degrees.

I also use a spiral mixer with a timer on it for automated shutdown, I mix for 14 minutes.

If you want to really nail things dead on, there is a formula where you check ambient temps, flour temps, add in the "Friction Factor" of your mixer, and use different water temps to compensate. If you need water colder than 32F, you add a certain weight of ice to your water weight (Dunkin Donuts does this)

I do not know the formula, or I'd share it here If someone does have that formula, could you please share it?

I used to add my dry, half the water, let mix for 4 minutes, add remaining water, then oil. I now add all my liquids at once, and found an even better dough to work with for what I wanted in my final product.

So even the most minimal changes in mixing procedure can turn out very remarkable differences even if all your measurements are exactly the same. So play with it, see what comes out best for your liking, then be solid on your procedures so it is repeatable.

I posted my formula in another thread in this forum, feel free to try it, But I also cut my HG flour (Bouncer, Bromated) with 25% APF, without the APF in it, I did not like the finished product even though it was very workable dough,

Here it is;

I dropped my hydration down to 61.5% instead of 63% because it was too tacky to work with, at 60% , I did not like the finished product, it lacked the crispness I like

Hand tossed;

Flour: 100.00%

(75.00% Bouncer & 25.00% APF)

• Salt: 1.75%

• Sugar: 2.00%

• Instant Yeast: .50%

• Vegetable Oil: 3.00%

• Water: 63.00%

Retard for 48 hours minimum, and I see a shelf life of at least 5-6 days before it blows out, and when it does, we do herbed crusts for a treat. (this also turns our die hard BBQ customers on to our pizza more)

Scale at 1oz per inch of pizza diameter