Hydration in the tropics

[beammeup]

I live in the tropics where the humidity usually runs around 70 to 80%. I use Tipo 00 Pizza flour (Divella). I have been using 60% water but perhaps this is too much considering the humidity. I have a wood fired brick oven that cookes the pizzas in 2 mins. I have had pretty good results but always looking to improve. Is there a hydration calculator that factors in humidity? or perhaps some rule of thumb?

[Bill/SFNM]

I have had pretty good results but always looking to improve. Is there a hydration calculator that factors in humidity? or perhaps some rule of thumb?

What specific aspects of your dough are you wanting to improve?

Perhaps the baking time/temp deserve attention as much as hydration. For the style of pies I bake, 2 minutes is too long - the crust will be overcooked. What is the temperature of the oven floor? Are you baking with a live fire?

Bill/SFNM

[beammeup]

Hi Bill, I dont know what the temp is 2 min is the average the first pies are much less. I am baking with live fire, I am looking for a slightly lighter texture. I am sure the flour I am using isnt quite as good as caputo. I should get a remote temp sensor.

[Bill/SFNM]

Definitely get an IR gun. After using it for a while, you won't need it, but it is great for learning how your oven responds to firing and baking.

Higher hydration + higher temp should give you a lighter crust. Also, in such hot ovens the difference between perfection and overbaked can be just a few seconds. You may end up eating some underbaked/overbaked pies in order to learn when the crust is just right. Observing the doneness of the toppings can be deceiving. You may also need to maintain a larger fire if the temp of the deck (as measured with an IR gun) drops significantly after the first pie. Hope this helps a little.

[beammeup]

Yah roger that I am just trying to figure out the affect of the humidity. I will experiment of course but I was hoping that someone else that lives in a high humidity area may have some answers. Like if the humidity is 70% reduce hydration by 3 % or if humidity is 80% reduce hydration by 5% something like that.

[kiwipete]

FWIW, I live in the North Island of New Zealand and our humidity is typically between 70% and 85% (sometimes 90%). I use Caputo 00 and have no problems doing 62% - 64% hydration doughs.

PS. Just did some more research: the levels of humidity you are mentioning are not that extreme: for example in Naples, Italy average humidity levels are as follows:

January: Average Morning Relative Humidity: 85% - Average Afternoon Relative Humidity: 63%
July:  Average Morning Relative Humidity: 86% - Average Afternoon Relative Humidity: 55%

[beammeup]

OK thanks for that i will try pushing it up to 62-64 and see what happens.