Pizza dough hydration: what it is and how to calculate it
Hydration is the most important figure of a dough, yet the most misunderstood. Put simply, it is how much water there is compared to the flour, expressed as a percentage.
What "65% hydration" means
water ÷ flour × 100 = hydration %
If you use 1,000 g of flour and 650 g of water, hydration is 65%. It's a ratio: you get the same 65% with 500 g of flour and 325 g of water.
Which hydration to choose
- 55–60% — firm dough, good for beginners.
- 60–65% — the most common compromise for round and Neapolitan pizza.
- 65–70% — softer and more open crumb, great for pan pizza.
- 75–85%+ — very wet doughs (Roman pan): spectacular but hard to handle.
The higher the hydration, the airier the crumb, but the harder the dough is to stretch. Rule of thumb: start low and go up over time.
It also depends on the flour
A strong flour (high W) holds higher hydration; a weak one "drowns". Hydration must always be considered together with flour strength.
Frequently asked questions
How do you calculate dough hydration?
Water divided by flour times 100. Example: 650 g of water on 1,000 g of flour = 65%.
What is the best hydration for pan pizza?
Usually between 65% and 80%: the higher it is the softer the crumb, but the harder the dough.
Is higher hydration always better?
No: it requires strong flour and skill. For beginners, 60–65% is better.
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