Why Hydration Is Critical in Pizza Dough (and why I think 65% Is the Sweet Spot for home ovens)

Hydration is one of the most important - and most misunderstood variables in pizza dough. It affects everything from oven spring and texture to how your pizza behaves in a home oven, especially when baking on a carbon steel.

If you’ve ever wondered why two pizzas made with the same flour can look and taste completely different, hydration is often the reason.

In this blog post, I’ll break down what hydration really does, how it influences steam, oven spring, and crumb structure - and why 65% hydration is the ideal balance for home ovens.

What Is Hydration in Pizza Dough?

Hydration refers to the percentage of water relative to flour weight. For example:

• 1000g flour

• 650g water

• = 65% hydration

  
  

Higher hydration produces a light, open crumb, while lower hydration doughs are denser and drier. This water content plays a huge role once the dough hits a hot oven.

How Flour Absorbs Water (and Why It Matters)

Flour absorption is also crucial - it’s how much water a flour can ‘hold’. Higher-protein and whole grain flours absorb more water, while refined flours absorb less. Particle size and milling also affect how quickly and how much water can be absorbed. This absorption continues over time, especially during rest, as flour fully hydrates.

Hydration and Oven Spring: The Steam Effect

One of the biggest contributors to great pizza is oven spring - the rapid rise that happens in the first 60–90 seconds of baking (it’s also why I launch with the grill/broiler on).

Here’s why hydration matters:

• As dough heats up, water turns into steam

• Steam expands rapidly, inflating the dough

• This creates an open, airy crumb and puffy cornicione

  
  

More hydration = more steam = more potential lift…but only if your oven is hot enough to activate it properly. This is where home pizza makers often run into problems.

Home Oven Temperatures vs Pizza Ovens

Commercial pizza ovens often run at 400–450°c (750–850°F). Domestic ovens typically max out around 250–290°C (480–550°F).

At these lower temperatures:

• Very high hydration doughs (70%+) may not fully set

• Excess moisture can lead to a gummy or dense crumb

• The base can struggle to crisp before the toppings overcook

  
  

That’s why hydration needs to be matched to your oven’s capabilities. For most home ovens with a steel, 65% hydration offers the perfect balance:

• Enough water to generate strong oven spring

• Great steam production without sogginess

• Manageable dough that’s easy to stretch

• A crisp base with a light, airy interior

• Consistent results at 250–290°C

  
  

This hydration level gives you the advantages of a modern, open crumb without fighting the limitations of a domestic oven.

Texture: Crisp Outside, Light Inside

Hydration also directly affects mouthfeel and chew:

• Low hydration (55–60%) Dense crumb, limited spring, cracker-like texture (great for tonda romana / thin crust styles)

• Medium hydration (63–66%) Balanced chew, airy interior, crisp base

• High hydration (70%+) Very open crumb but harder to launch and bake cleanly in home ovens (although great for focaccia and styles like Detroit Pizza).

  
  

That middle zone, right around 65% gives you the texture that most people associate with great modern pizza.

Final Thoughts: Hydration Is the Foundation

Hydration isn’t just a number in a dough calculator, it’s the foundation of how your pizza behaves in the oven. For home pizza makers using a baking steel and working with domestic oven temperatures, 65% hydration consistently delivers the best results:

• Strong oven spring

• Proper steam generation

• Balanced texture

• Crisp base without dryness

  
  

Master hydration, and the rest of your pizza process becomes dramatically more predictable - and more delicious.

Now that the science-y bit is out of the way, head on over to the pizza dough recipe.