What is the water percentage?
When making pizza dough, water is just as important as the flour. It’s like the secret sauce that determines how your pizza turns out. Use a bit less water for a crispier crust or a bit more for a softer one. But here comes the puzzling part: how much water is just right, and what does “water percentage” even mean? This blog will teach you about water percentage and its importance in perfecting your pizza dough.
When we talk about water percentage, we’re essentially referring to the “baker’s percentage”. It’s a cool way to measure ingredients. To calculate the water percentage, the baker’s percentage is used, where each ingredient in a recipe is expressed as a percentage of the weight of the flour. Here’s how it works:
- 500 grams of flour
- 300 grams of water
- 10 grams of salt
- 1 gram of yeast
To find the baker’s percentage for water, we calculate (300 g / 500 g) * 100% = 60%. Similarly, for salt, it’s (10 g / 500 g) * 100% = 2%, and for yeast, it’s (1 g / 500 g) * 100% = 0.2%.
Let’s make it even simpler: with 1000 grams of flour and a desired 75% water percentage, you’d use 750 grams of water (1000 grams of flour * 0,75). This makes your recipe flexible. Whether you’re making a little or a lot, the proportions stay the same. Baker’s percentage is like a secret code that helps bakers with keeping things consistent when making different amounts of dough. Pretty cool, huh?
How to use the right water percentage?
If you want a crispy, thin crust like a cracker-style pizza, use a lower water percentage. Conversely, if you’re aiming for a light and soft texture, as found in a pizza canotto, a higher water percentage is the way to go. It’s essential to consider the type of flour you’re using, as different flours behave differently. Flour with high gluten content, such as bread flour, loves soaking up water during mixing, so you may need to increase the water percentage. On the other hand, flour with less gluten, like all-purpose flour, benefits from a lower water percentage.
For those new to dough-making, start with a hydration level between 55% and 60%. Keep track of the water percentage used in each recipe and the outcomes. By tracking this, you will develop your instincts and achieve consistency in your dough over time. Gradually adjust the hydration as you gain experience. By paying attention to these factors and experimenting, you’ll eventually discover the ideal water percentage that suits your preferences and the specific pizza you want to create.
Adjusting the water percentage in pizza dough with each changing season is what takes your pizza to the next level. It’s a quest for the ideal balance, and yes, it can be a bit frustrating at times. But when you make these adjustments, it truly makes a difference in the quality of your pizza dough and provides more control over the process. During humid summer days, using a bit less water prevents the dough from becoming too sticky and helps slow down fermentation a bit. In winter, with its cold and dry atmosphere, adding a bit more water can contribute to smoother dough and faster fermentation.
When making adjustments, it’s again crucial to keep notes. Try different water amounts and write down how the dough looks, how long it takes to rise, and the final texture. This way, you can always find that perfect water balance, no matter the season.
Now armed with knowledge about water percentages, you’ve become an even better MAKER.
