80% Hydration Pizza Dough

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This is my first attempt at making 80% hydration pizza dough. This was up in the top 10 of my most difficult pizza doughs that I have made. It was hard to make and took a good couple of hours to build up the strength in the dough. The dough was super sticky and really hard to handle.
There was a lot of stretch and fold required to build up the strength, so you might want to skip through some of that. The dough was very light, with a subtle crunch to it. It was definitely one of my favourite pizza doughs that I have made so far. It’s a long video but the results are worth the wait.
Enjoy !
#pizza #pizzadough #caputo #manitoba #highhydration
The Pizza Ramblings Facebook group. groups/82708...
This is where I get my supplies from : www.adimaria.co.uk/
Silicone lids : www.amazon.co.uk/gp/product/B...
Dough ball tubs : www.amazon.co.uk/gp/product/B...
Precision scales for weighing yeast : www.amazon.co.uk/gp/product/B...
Plastic scraper : www.amazon.co.uk/gp/product/B...
Steel scraper : www.amazon.co.uk/gp/product/B...
My oven is a pizza party bollore : www.pizzapartyshop.com/en/
Dough trays
Lid www.solentplastics.co.uk/lid-...
Tray www.solentplastics.co.uk/6-9-...

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Опубликовано:

9 ноя 2020

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Комментарии : 122

@O11Y 14 дней назад

Thanks a lot for this video. I'm still getting comfortable with 70% I've ditched the mixer too and find it easier to do by hand. My first efforts even at 70 were sticky pools of mess but I've got the hang of it now and the last few bakes have gone pretty well. I'm considering going up to 75 or 80 but not sure if my flour is good enough and your video has reminded me how hard it can get!

@PizzaRamblings 13 дней назад

Thanks 👍 yeah it's tough going, I've not done anything higher than 65% for a long time. Glad the video was of use. Be brave and go for it 💪 be prepared to bin it if it goes bad. Enjoy

@ciaobela8 Год назад

Man I appreciated this! So glad it isn't only me that have had to deal with very similar messy dough..;P

@PizzaRamblings Год назад

Your welcome, glad you found it useful. Keep going at it, you will only get better , takes time and practice 👍👍👍

@jennifertang270 Год назад

Beautiful!! Thanks for sharing!!

@Grimsyxd Год назад

Once I tried 80% hydration and mastered it to some basic level, never went lower since. It gets much easier after some time and worth the fight, because friends and family just love it. Great video, hope you add more in the future!

@PizzaRamblings Год назад

I've just Been doing 65% for the last year. I found a process that gives consistent results which are good. Dough shapes easy and the pizza is nice. I'm missing the slap and fold routine, I think I need to have another go at high hydration for a change. Not really experimented with much high hydration with that mixer. Cheers and enjoy 👍

@kymwallis5311 3 года назад

Well done, it looks amazing!

@dbbrainer 3 года назад

I would recommend the last 10% of water to be sprayed on the dough very very slowly as you beat it against the kitchen counter top. I did this after learning how to fold, thanks to you, and I did successfully get 80% hydration without having to work on the dough more than an hour. Regardless, this is a perfect video.

@PizzaRamblings 3 года назад

Wow thanks for the feedback, what a great idea to spray the dough. I like that tip. Glad you find my videos useful, I’m no expert just sharing what I learn along the way. Cheers 👍

@monkeydust77 3 года назад

Absolutely outstanding effort there mate. Great to see it can be done by hand. Skills mate.

@PizzaRamblings 3 года назад

Haha thanks very much 👍

@Vikkk07 6 месяцев назад

Amazing job !

@timeout9851 2 года назад

Well done great effort.

@donscott6431 Год назад

Fantastic product and, more importantly, tenacity

@indyvin Год назад

This is a great demonstration of why you should NOT try making 80 percent pizza dough with this method.

@simonjans5222 3 года назад

This was amusing to see. Great video 👍

@PizzaRamblings 3 года назад

Glad you enjoyed it👍

@Oopkaponk 3 года назад

dedication !!

@thegrubyak Год назад

congrats, epic result :)

@PizzaRamblings Год назад

Thanks very much 😊

@jeffberwick Год назад

Wow! Deja vu. I had a 75% dough from poolish yesterday that looked exactly the same as your dough. Unfortunately I did not have the same luck launching as you did, and ended up with a mess inside the oven. It stuck on the peel and ripped open, spilling everything. What I did manage to salvage was super ugly but tasted incredible. There was a big fire in the oven afterward that was fun to watch!

@PizzaRamblings Год назад

AHH it sucks when that happens, it gets you every now and again. 👍

@euhar84 Год назад

Just leave it for 20min and it's much easier to handle. No need for a rush. Gluten developes when it's left for some time resting. Definately stressing the dough too much. And lubricate your hands with oil.

@PizzaRamblings Год назад

Thanks 👍👍

@viizzi8451 3 года назад

great work buddy, keep it up :)

@PizzaRamblings 3 года назад

Thanks 👍👍☺️

@jthepickle7 10 месяцев назад

I'm here to discover, precisely how much to knead the dough - by hand. So, thanks.

@lordclumsy 3 года назад

awesome! must be tasty with this amount of hard work :)

@PizzaRamblings 3 года назад

Thanks, it was really hard work, but the results were top notch. Hope it wasn't too long and boring, it's not easy to judge if it's too much. Cheers

@iTurtle97 3 года назад

@@PizzaRamblings not too much at all! Love your videos and the pace is great. It’s relaxing and contains all the necessary information at the same time.

@GlubschiaugLP 3 года назад

Came out perfect! Very well done :) Do you use straight up semolina to strech out your dough or is it milled semolina? :)

@PizzaRamblings 3 года назад

Thanks very much , all pizzas turned out pretty good. I use caputo rimacinata to stretch out with. It's super fine and I find it better than flour, some folks do a mix on that and 00 but I just go for it straight 👌 thanks for watching 👍

@GlubschiaugLP 3 года назад

@@PizzaRamblings thx you very much, i have got problems with my dough constantly sticking, when just using the normal typ00 flour, if i dont pay very close attention. Maybe that will fix my problem :)

@PizzaRamblings 3 года назад

Hope so, it's good stuff. They all do it not just Caputo. 👍

@johnpaterson4163 3 года назад

well done mate 👍🏻

@PizzaRamblings 3 года назад

Cheers 😁👍

@alastairlewis8115 3 года назад

Fantastic video, and what an amazing effort you put in. I expect you've got biceps like Popeye after that! I am amazed at how well it came off the peel, looked fantastic in the oven. You knew the crust was going to be amazing when it puffed up so quickly.

@PizzaRamblings 3 года назад

Thanks 👍 yeah it was hard work, but the results were mega. The amount of steam that came out of that dough 😂

@alastairlewis8115 3 года назад

@@PizzaRamblings I’m doing dough for an 80% sourdough loaf tonight, but I’ll let the KitchenAid do the heavy lifting 😀😀

@PizzaRamblings 3 года назад

I hope that works, it didn't when I tried it. Think it needs a spiral mixer. Let me know how you get on. Joint the FB group and post some pics 😂

@alastairlewis8115 3 года назад

@@PizzaRamblings All ready joined, I'll post a pic tomorrow. Sourdough is a lot easier than pizza, you just need to get a doughball in and then out of a banneton, no stretching or launching required!

@PizzaRamblings 3 года назад

Of of course you have, struggling to keep up with all comments. Sorry 😂

@Iranian.. Год назад

Excellent 👏👏 Only the love of something makes you struggle for two hours to make it. It is very difficult

@jamalfarooqi4284 3 года назад

Big man I also use the Caputo instant yeast what are your thoughts vs fresh yeast ? Which has better results ?

@PizzaRamblings 3 года назад

Hey up, well it's still early doors with the instant dry. Only made 2 batches of dough, one was flat as a pan cake, the othe was lively as hell. It's to soon to say sir. Watch this space 😂👍

@ilfantocciosupremo9293 3 года назад

Awesome video but let me say just how cute your daughter looks like! Keep up the good work... Greetings from Italy 🇮🇹🇮🇹

@PizzaRamblings 3 года назад

Haha thanks, I've just passed your comment to her 👍

@ddawg5571 3 года назад

Good job and what patience!

@PizzaRamblings 3 года назад

Thanks ☺️

@heatherruggiero2621 3 года назад

Great job. Have you thought about a spiral mixer so your higher hydration doughs are easier to make?

@PizzaRamblings 3 года назад

Haha have I, yes id love one. I want a sunmix but it's about 1.2k lol. But your right that's what's needed 👍

@heatherruggiero2621 3 года назад

@@PizzaRamblings I'd like a Famag i5s but like you it's hard to justify the almost 2k here in Canada. I guess we'll have to just knead the old fashion way.

@PizzaRamblings 3 года назад

There are some good looking cheaper Famag's for less than £500 but single speed. Not sure that matters but I imagine it would be handy to have more control. I'll get one just not sure when, especially as the wife bought me the KitchenAid only last Xmas. That's the hard bit 😂

@xTheMaxinho 3 года назад

Writing this before watching: excited to find out your opinion on the Manitoba, read some bad reviews by German hobby Pizzaioli but the ability to make high hydration doughs with it kinda makes me want to try it.. 😊

@PizzaRamblings 3 года назад

It's good, done high hydration and 70% poolish with it. Don't expect an easy to work with dough but the results are mega👍

@dominikadamus5053 3 года назад

Is it recommended to freeze fresh yeast and if yes, how long its maximum time it can lay in the fridge? I know yeast don't cost fortune but I've purchased 500g.

@PizzaRamblings 3 года назад

Yes it freezes no problem. I had a 1kg block. It lasts for months, just try and keep it sealed in an airtight bag. It will start to go brown on the edges after a while. I discard that for the good stuff underneath, and think about buying fresh at that point.

@rbiv5 3 года назад

Wow! Kudos to the camera girl. She gave a great view of the steam erupting from the crust in the oven. That looked like one of your best pizzas. What a cook! I have a quick question. I think I asked this before but I jsut want to make sure. The semolina you use when you are stretching the dough before you put it in the oven...Is it the rimacinata (very fine type) or the more granular semolina?

@PizzaRamblings 3 года назад

Oh yes there was some steam coming from that baby 👍. Yes I use rimacinata to stretch and launch, I highly recommend it. Thanks for watching. Oh and thats in my top 10 pizzas of all time.

@rbiv5 3 года назад

@@PizzaRamblings Thanks for the info. I think i want to try making the 80%, but I want to try using the mixer and adding water a little at a time. Do you think you will do a video on that?

@PizzaRamblings 3 года назад

@@rbiv5 I did that with Manitoba and the end result was slop so I binned it. What is should have done was to spend time folding. I think a spiral mixer might be needed as the KitchenAid didn't work for me.

@nicklasmikkelsen4492 3 года назад

When working with higher hydration like this and even 70%, why dont you then add a little olive oil to the containers and rub it in the bottom and the sides? So when you are gonna work the dough ball you can just turn it upside down and let the dough come out by itself in the flour?

@PizzaRamblings 3 года назад

Thanks, yes I should try that, it's a good idea. I'll try and remember that for next time. Thanks for your tip, that's how we all get better at this 👍

@Gledii 2 года назад

Geesus cries :P. im struggling with a 65% already...it looks great man!

@PizzaRamblings 2 года назад

Stick with it, it's gets easier trust me. 👍

@pokebrother2330 Год назад

could i do the "folding and stretching" with a doughmixer?

@PizzaRamblings Год назад

You can cut most out with a good spiral mixer yes. If it's really high hydration then you might need to finish by hand for a few mins.

@pokebrother2330 Год назад

@@PizzaRamblings thank you for the answere Sensei :)

@michaelcortez1215 3 года назад

May I ask what dough app your using?

@PizzaRamblings 3 года назад

Sure, that's the pizzapp+ on Android. There is also the Ooni app on Android and Apple. That one adds a little more yeast. Give them both a try. Thanks for watching 👍

@jeromem2545 3 года назад

Such a very good job ! Maybe I’ll try 80%, spraying the last 10% of water on the dough. What is your oven ? Alfa ? Congrats 👏 !

@PizzaRamblings 3 года назад

Thanks very much. My oven is a pizza party bollore dual fuel. Sadly it's not made anymore.

@jeromem2545 3 года назад

@@PizzaRamblings its a good oven yes. Thanks a lot

@JJ2c 3 года назад

What app did you use to get amounts?

@PizzaRamblings 3 года назад

Pizzaapp+ is the one 👍

@Allyby58 3 года назад

That sure looked a lot of work Stephen but well worth it in the end.

@PizzaRamblings 3 года назад

Hell fire it was hard work. Lol

@dominikjezuit 3 года назад

Haven't done pizza dough with this hydration, but when making wet dough I heard it's good to autolyse at least one hour or even up to 3

@PizzaRamblings 3 года назад

Yeah this wasn’t my first attempt at 80% with the same flour. I tried the autolyse method with that for 5 hours and it didn’t make a bit of difference. I ended up throwing it away as it it didn’t seem useable. Thanks for watching.

@dominikjezuit 3 года назад

@@PizzaRamblings thanks for the reply . I'll know when I'm attempting this ! Was it worth all the effort? Would you do it again ?

@PizzaRamblings 3 года назад

Oh yeah, but only if I have plenty of time on my hands. I guess you could get better and learn some shortcuts to make it a bit easier but I can't see away around all that stretching and folding. Maybe a spiral mixer will do the job.

@blackswan.7005 Год назад

What app are you using for the calculations?

@PizzaRamblings Год назад

PizzApp on iOS and Android

@blackswan.7005 Год назад

@@PizzaRamblings thanks

@orighomisandediare4990 3 года назад

We make a similar snack called puff puff which is sweet. You use your palm to slap the batter dough. Would that work. We simply dip our hand in water to get dough not to stick to our skin. Godd workout anyhow

@PizzaRamblings 3 года назад

Can't see why not, damp hands work a treat.

@troy4692 Год назад

Great video! I haven’t wielded the testicular fortitude to go this high of hydration yet lol!

@taffybrent1616 3 года назад

Awesome man i would call that a success!!! Sounds like it tasted amazing too shame it’s so hard to make at 80%

@PizzaRamblings 3 года назад

Yes, the end result was fab, but I won’t be doing it for awhile now lol. Thanks for watching 👍

@asulibady 3 года назад

Respect! Looks very good. I tried 70 % last week and I lost 30 % of my Pizzas whilst trying to bring them in the oven safely.

@PizzaRamblings 3 года назад

Cheers it's a tough job, I always have some 65% hydration dough ready In case of disaster lol. I still want some pizza after all that hard work 😂 thanks for watching 👍

@pikehk Год назад

I am at the beginning of the video. I am guessing making this by hand will take an hour. Only do super high hydration with a mixer. It’s just too hard. Anything past 70%.

@PizzaRamblings Год назад

Agreed, it's tough going and took ages. All part of the learning curve 👍

@pikehk Год назад

@@PizzaRamblings great job sir.

@bakedcreations8985 3 года назад

Salmon topping...you've lost me there buddy, thats sacrilegious!

@PizzaRamblings 3 года назад

Haha wife loves it 🤣

@jselectronics8215 2 года назад

I imagine working it like that for that length of time, some of the water will evaporate.

@PizzaRamblings 2 года назад

Possibly a tiny bit. it takes ages to get right so can't be helped. Thanks for watching 👍

@chasehaynie879 2 года назад

I have found shears work wonders cutting dough instead of the knife

@PizzaRamblings 2 года назад

Yeah, I will be ordering some giMetal pizza scissors soon 👍

@Freakazoid23 3 года назад

Nice Pizza man 😀👌👌👌 Use a scissor to cut the crust. Thank me later.

@PizzaRamblings 3 года назад

Haha I tried, but my scissors crushed it. I'll get some new ones. 👍

@lolorenzo9695 3 года назад

Omg must be speed 😅😅😅😅

@jobolarius 8 месяцев назад

Turned out pretty great but you are definitely over working the dough, you are breaking the gluten that is developed when you fold it that many times. You can see that after you have let it rest it looks pretty good and even better after the first few folds then it gets worse and worse. After you have mixed the dough let it rest for 30 min. Fold it 5 times, let it rest 15 min. Fold it another 5 times and make sure the surface dont tear, let it rest another 15 minutes and then fold 5 times again. This is all it takes. It is very important that the gluten on the surface dont tear through the whole process because that is what hold the gas inside the dough. I think it goes without saying that this applies through the balling of the dough also. Another optional tip is to use olive oil instead of water to dip you hands in when folding the dough, it will not only make the dough less sticky but also help strengthen the gluten.

@PizzaRamblings 8 месяцев назад

Thanks for the feedback, it's a constant learning curve and I've learnt quite a bit since then thanks to the kind comments that people like you leave. 👍

@jselectronics8215 2 года назад

I watched Ian Spampatti do this by hand in a bowl, but he didn't say how long it takes, so I tried it, ended up throwing the sticky mess away. I know I didn't go long enough. Also, I'm using Anna "0-0" flour but if you do the math and you find it's only 7.5%. No wonder it didn't work.

@FleshyPink Год назад

Anna 00 flour has very low protein content. Iirc around 10.5-11%. It's difficult beyond 65% with that flour IMO

@GlubschiaugLP 3 года назад

I made that fatal mistake, made pizza for two of my girl friends and forgot the salt..... worst dough so far...... they said the pizza was good but i knew it wasnt.....

@PizzaRamblings 3 года назад

Haha yeah been there too it's horrible 😂

@GlubschiaugLP 3 года назад

@@PizzaRamblings i noticed it about 8 hours later so i tried to add it in with some water, into an already 8h rt proving dough and ruined it even moren 😂

@PizzaRamblings 3 года назад

Haha got to try 🤣🙂🤣🙂