{"id":2026,"date":"2026-08-04T12:43:58","date_gmt":"2026-08-04T10:43:58","guid":{"rendered":"https:\/\/romanpizzalab.com\/?p=2026"},"modified":"2026-08-04T12:50:47","modified_gmt":"2026-08-04T10:50:47","slug":"roman-pizza-hydration","status":"publish","type":"post","link":"https:\/\/romanpizzalab.com\/es\/roman-pizza-hydration\/","title":{"rendered":"High-Hydration Pizza Dough: Why More Water Is Not Always Better"},"content":{"rendered":"

Roman pizza hydration<\/strong> has become one of the most discussed topics in modern pizza making.<\/p>\n\n\n\n

70%. 75%. 80%. Even higher.<\/p>\n\n\n\n

Hydration percentages are often presented almost as a measure of quality: the more water a dough contains, the better the pizza must be.<\/p>\n\n\n\n

But that is not how dough works.<\/p>\n\n\n\n

More water does not automatically make better pizza.<\/h3>\n\n\n\n

High hydration can contribute to an exceptionally light, open and crisp structure \u2014 particularly in Roman-style pizza \u2014 but only when the dough has been properly developed to manage that amount of water.<\/p>\n\n\n\n

At Roman PizzaLab, we approach hydration differently:<\/p>\n\n\n\n

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Hydration is not a number to chase. It is a variable that must work in balance with flour, gluten development, mixing, temperature and fermentation.<\/p>\n<\/blockquote>\n\n\n\n

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Understanding that relationship is far more important than simply choosing a hydration percentage.<\/p>\n\n\n\n

\"Roman<\/figure>
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What Is Pizza Dough Hydration?<\/h2>\n\n\n\n

Hydration describes the amount of water in a dough relative to the amount of flour.<\/p>\n\n\n\n

For example:<\/p>\n\n\n\n

1,000 g flour + 700 g water = 70% hydration<\/strong><\/p>\n\n\n\n

1,000 g flour + 800 g water = 80% hydration<\/strong><\/p>\n\n\n\n

The calculation is simple:<\/p>\n\n\n\n

Hydration % = Water \u00f7 Flour \u00d7 100<\/strong><\/p>\n\n\n\n

But the percentage alone tells us very little about the quality of the final dough.<\/p>\n\n\n\n

Two doughs can both contain 80% hydration and behave completely differently.<\/p>\n\n\n\n

Why?<\/p>\n\n\n\n

Because water is only one part of the system.<\/p>\n<\/div><\/div>\n\n\n\n

What Does Higher Hydration Do to Pizza Dough?<\/h2>\n\n\n\n

When properly managed, higher hydration can contribute to some of the characteristics associated with excellent Roman pizza:<\/p>\n\n\n\n