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

December 14 2023 2:15pm • Est. Read Time: 3 MIN


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.

For example:

4g protein per 30g flour

4 x 100 = 400

400 / 30 = 13.33

This means the total protein content will be 13.33%.


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%

Protein %

W Rating

Hydration

9-10% protein

w90-220

55-60%

10-11% protein

w160-240

60-70%

11-12% protein

w220-260

60-75%

12-13% protein

w240-290

60-80%

13-14% protein

w270-340

65-80%

14-15% protein

w320-430

70-100%

15-16% protein

w360-400++

80-100%


W Rating

Fermentation (36hrs+ = Cold Ferment)

w200

6-12 hours

w210

6-15 hours

w220

6-19 hours

w230

8-23 hours

w240

8-26 hours

w250

12-30 hours

w260

12-33 hours

w270

12-36 hours

w280

12-40 hours

w290

12-44 hours

w300

16-47 hours

W310

16-50 hours

W320

20-54 hours

w330

20-57 hours

w340

20-61 hours

w350

24-65 hours

w360

24-68 hours

w370

24-72 hours

w380

24-75 hours

w390

30-78 hours

w400

30-82 hours

w410

30-86 hours

w420

30-89 hours

w430

36-93 hours

w440

36-96 hours


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.

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