Neapolitan
65–70% hydration
The classic soft, pillowy cornicione comes from high heat and higher water. At 65–70%, the dough is extensible and yields a light, airy crumb with charred leopard spots. Use strong 00 flour for best results.
Master Your Pizza Dough Hydration
Dial in the perfect water-to-flour ratio for consistently airy, crispy, or chewy crusts. Whether you are chasing a leopard-spotted Neapolitan cornicione or a foldable New York slice, hydration is the secret.
Hydration Calculator
Enter your flour weight and target hydration percentage. The calculator instantly shows the exact water weight you need.
Water needed
650
grams
Total Dough Weight
1650 g
Flour : Water Ratio
1 : 0.65
Hydration by Pizza Style
Different styles demand different hydration levels. Here is how the pros think about water content for each classic pizza type.
New York Style
58–63% hydration
Foldable, wide slices need a slightly stiffer dough that can be stretched thin without tearing. Oil and sugar in the recipe contribute tenderness, so hydration stays moderate for easy handling.
Sicilian / Detroit
65–80% hydration
Thick, focaccia-like squares rely on high hydration for an open, airy crumb. The dough is often baked in a well-oiled pan, creating a crispy fried bottom while the interior stays soft and light.
Why Hydration Matters
Hydration is simply the ratio of water weight to flour weight, expressed as a percentage. A dough with 1000 g flour and 650 g water is at 65% hydration. This single number dictates dough stickiness, fermentation speed, oven spring, and final crumb structure.
Higher hydration (70%+) produces a more open, irregular crumb with large air pockets—ideal for rustic artisan loaves and Neapolitan pizza. The trade-off is a stickier, harder-to-handle dough that benefits from stretch-and-fold techniques instead of heavy kneading.
Lower hydration (55–60%) yields a tighter, more uniform crumb. The dough is firmer, easier to shape, and bakes into a crisper, sturdier crust. This is the sweet spot for thin-crust styles where structural integrity matters.
Temperature, flour protein content, and altitude all interact with hydration. Always adjust by feel: if your dough tears while stretching, it may need a bit more water. If it spreads too much, reduce hydration next time.