other
Water
The other half of dough; cool tap water for most recipes.
About
Use cool tap water (60–70 °F) for most pizza doughs; the cooler temperature slows fermentation during the mix and gives you more control. Very hard or chlorinated water can affect yeast performance — use filtered water if your tap is chlorinated. Hydration percent is calculated as water weight ÷ flour weight, so a 65% hydration dough with 1000 g flour calls for 650 g water.
Recipes that use Water
- Margherita (Neapolitan)
- New York Cheese Slice
- Marinara (Neapolitan)
- Diavola (Neapolitan)
- Salsiccia & Friarielli (Neapolitan)
- Bianca (Neapolitan)
- New York Pepperoni
- New York White Pie
- NY Sicilian Square (L&B-style)
- NY Grandma Round (12-inch)
- Detroit Classic Pepperoni
- Detroit Plain Cheese
- Chicago-Detroit Hybrid
- Sfincione (Palermo)
- Modern Sicilian (Square Slice)
- Margherita al taglio
- Mortadella & Pistachio al taglio
- Roman Margherita (Tonda)
- Cacio e Pepe Tonda
- Chicago Deep-Dish Sausage & Cheese
- Deep-Dish Spinach & Mushroom
- Tavern Sausage (Chicago Square)
- Long Island Grandma
- Vodka Sauce Grandma