You will soon notice that most dough recipes call for somewhere between 55-75% hydration, or 55-75% of the total flour weight in water. If they mention a 60% hydration dough, what they are referring to is the amount of water in the dough recipe. You may see this from time to time in various recipes or when people are discussing pizza. I have listed the water differently to the other ingredients, because I wanted to explain the phrase hydration as well. I share some recipes down further in this guide. Note that this isn’t an actual recipe, but rather a common percentage to apply to your own recipes. The columns show 4 different amounts of flour, and the corresponding water and other ingredients for that amount. The above table shows fairly common ingredient amounts expressed in both baker’s percentages and real grams, when making pizza dough. Pizza dough baker’s percentages in a table I am sure if we delve deep enough, we will find other benefits too, however as you can see just from these main ones, it really is worth learning the baker’s percentage when you start making your own pizza dough at home. Precision of measurement and eliminating/fixing scale errors.Quickness to correct defects in the formula or recipe.Much easier to calculate the water absorption or flour hydration.Ease and simplicity of scaling up or down formulas to meet higher or lower demands.Common language among pizza enthusiasts when comparing formulas.Instant ability to check if a mix is correctly balanced.A greater consistency in recipes because it is always based on weight (pounds or kilograms).There are a number of clear benefits to use baker’s percentages when creating dough or sharing baking notes and the like. That’s why it is important to understand the dough and baking processes, hence this guide on pizza dough baker’s percentages. In fact, I would say pizza dough is the most important thing to get right when creating a pizza.
That same example I just mentioned, if I said we had 500 grams of flour, and 60% water, 5% sugar, then we know in baker’s percentage terms, it is 300 grams water and 25 grams of sugar.īaker’s Percentage Formula Benefits of using baker’s percentageīesides the toppings and cheeses on your pizza, the next biggest taste influence is the dough.
The purpose of a baker’s percentage is you can easily change the amount of ingredients you use, up and down, depending on needs. That would be described as? That’s correct! 5%. Say you are using 50 grams of sugar in the same recipe. That is, 600 as a percentage of 1,000 is 60%.
600 grams of water would be considered 60%. For example, say you are using 1,000 grams (1 kg) of flour. It is basically measuring all ingredients weights in a recipe against the flour weight. Whilst it sounds very scientific and difficult to calculate, a baker’s percentage (sometimes called bakers formula or bakers math) is actually very simple.
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Now you’re full bottle on pizza dough baker’s percentage.Baker’s percentage and pizza dough recipes.
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How to use pizza dough baker’s percentage?.
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