The time period refers back to the ratio of water to flour utilized in pizza dough. For instance, a 60% hydration dough signifies that 60 elements of water are used for each 100 elements of flour, measured by weight. This ratio considerably impacts the dough’s traits and the ultimate product.
Correct water content material is important for gluten growth, which gives construction and elasticity. It additionally impacts the dough’s extensibility, how simply it stretches, and the ensuing texture of the baked crust. Traditionally, bakers have experimented with various ratios to attain completely different qualities, starting from a crisp, skinny crust to a delicate, ethereal one. Its administration is a basic factor in crafting high-quality pizzas.
