The term refers to the ratio of water to flour used in pizza dough. For example, a 60% hydration dough indicates that 60 parts of water are used for every 100 parts of flour, measured by weight. This ratio significantly impacts the dough’s characteristics and the final product.
Proper water content is essential for gluten development, which provides structure and elasticity. It also affects the dough’s extensibility, how easily it stretches, and the resulting texture of the baked crust. Historically, bakers have experimented with varying ratios to achieve different qualities, ranging from a crisp, thin crust to a soft, airy one. Its management is a fundamental element in crafting high-quality pizzas.
