How to work out hydration level, fermentation time and protein content

The hydration level, fermentation time and protein content are three very important factors to take into account when making pizza dough, and we're here to help you understand them!

The article and the table below can be used as a rough guide to help you determine how much water 'tipo 0' and 'tipo 00' flour can take as well as how long you should ferment it. 

Remember to download the Ooni app to help you get the perfect measurements as well as loads of recipe ideas and helpful videos.

Protein Content

There are 2 ways to find out how strong flour is by looking at the side or the rear of the packet. This will always show you how much protein content there is in the flour and will be shown as either a percentage or how many grams of protein per 100g of flour. But how do you work out the %?  It’s easier than you think:

Let's say, for example, if it shows 11g of protein per 100g this works out at 11% - so that’s the easy part. But sometimes, some flours will show a different total amount  (eg; Xg per 30g of flour) so this will require some math to work out.

With Italian flours, its strength and resistance to leavening can be indicated sometimes, but not always by a ‘W Rating’ on the packet. The higher the W number, the longer fermentation time is needed to make a dough which will be much more digestible. You may be able to download or obtain a “specification sheet” from the flour mill's website to learn more about your chosen flour. Again, the 'W Rating' applies more to Italian flours.

In other words, like fruit, dough needs to ripen so it’s easier and tastier to eat. If you make a same-day dough using a very high protein flour, it would be forced/rushed to proof/ripen/mature quicker than it intended - it would just be ok but not great! It won’t be as digestible in your gut either - this is why matching a suitable fermentation time with specific flours is important.

Hydration Level

Hydration means how much water goes into the dough mixture and is calculated as a percentage of the total amount of flour. For example:

600g of water against 1000g of flour will make this = 60%

The lower the hydration the easier the dough will be to handle and work with, but this could leave you with a much drier and denser crust. The higher amount of water/hydration in your dough will give your dough a much lighter and airier crust.

Tip: When starting out making dough, it's best to start with a low hydration and gradually increase this with experience. Not only will this allow you to practice, but it will provide confidence and skills to handle higher hydrations.

For more information watch this fantastic video by Ooni Ambassador Lewis Pope: Pizza Dough Hydration Explained - 60% - 65% - 70%

Looking for a cold-proofing recipe?

Cold-proving is a great way to add more complexity and deeper flavour to your dough. To cold-prove your dough, follow our Cold-Prove Pizza Dough recipe.