You measure 65% dough hydration. You mix. You expect silky pizza dough magic.

Instead? You get a stiff bread dough brick… or a wetter dough situation that sticks to everything except your confidence.

What changed?

The flour.

I’ve swapped bread flour for 00 flour using the exact same hydration level and watched my dough behave like it came from a completely different recipe. Same grams. Same water. Totally different result.

That’s when I stopped obsessing over the number and started paying attention to the relationship between flour and water.

Because here’s the truth: different flours absorb water differently — and that directly affects dough hydration, structure, and final crust texture.

Let’s unpack this properly without turning it into a boring science lecture.

What Dough Hydration Actually Means (And Why the Percentage Isn’t the Whole Story)

Hydration sounds complicated, but it’s simple.

Dough hydration = water weight divided by total flour weight, expressed as a percentage.

If you use 1,000 grams of flour and 650 grams of water, that’s 65% hydration.

That’s baker’s percentage in action. Flour weight always equals 100%, and everything else works off that base.

But here’s the kicker: 65% hydration dough made with bread flour does not feel like 65% made with all-purpose flour or wheat flour.

Ever noticed that your hydration level stays the same, but your dough feels tighter or wetter?

That’s not your imagination. That’s flour composition changing water absorption.

educational food infographic titled: “How Different Flours Affect Dough Hydration”

Why Hydration Matters for Pizza Dough (And Bread Dough Too)

Hydration levels influence almost everything:

Crumb structure
Oven spring
Elasticity vs extensibility
Crispness and chew
Bulk fermentation behavior
Gas retention during baking

Higher hydration dough traps more steam. Steam creates lift. Lift creates those airy bubbles we chase.

Lower hydration dough feels easier to handle and shape, especially for beginners.

But hydration only works if the flour supports it.

And that’s where protein, starch, and even milling method step in.

The Science (But Make It Interesting, Will Ya?! ): Why Flour Changes Hydration

We won’t get lost in a lab coat explanation. I promise.

Protein Content = Water Demand

Flour protein determines gluten strength. Gluten forms when water meets protein, and you mix.

Bread flour typically contains 12.5–14% protein.
All-purpose flour sits closer to 10–12%.
Most 00 flour lands around 11–12.5%.

Higher protein flour absorbs more water. Period.

More protein means more gluten potential. More gluten potential means more water is needed to properly hydrate the network.

Switch from AP to bread flour at the same hydration, and your dough suddenly feels tight? That flour wants more water.

It’s not dramatic. It’s thirsty.

Starch and Water Absorption

Flour contains mostly starch. Milling damages some starch granules, and damaged starch absorbs more water.

Different brands mill differently. That’s why two wheat flour products with similar protein percentages can behave differently at identical hydration levels.

This explains why one 70 hydration dough feels perfect, and another feels like glue.

Whole Wheat Flour Changes the Equation

Whole wheat flour includes bran and germ. Bran absorbs significant water.

That’s why whole wheat dough often needs 5–10% higher hydration to feel balanced.

If you keep hydration low, whole wheat bread dough feels dry and dense.

This applies to sourdough bread, artisan bread, sandwich bread — all of it.

Hydration Levels Across Popular Flours

Let’s get practical. Here’s how common flours behave.

00 Flour and Hydration

Protein: ~11–12.5%
Ultra-fine grind
Designed for high heat

00 flour often feels silky and extensible. It stretches beautifully when making pizza.

Typical hydration level for home ovens: 60–65%.

Push it too high in a standard oven, and it can feel overly slack.

Bread Flour and Higher Hydration

Protein: ~12.5–14%
Strong gluten development

Bread flour supports a higher hydration dough more comfortably.

You can push 68–72% hydration if your mixing and bulk fermentation are dialed in.

This flour handles wetter dough without collapsing.

All-Purpose Flour

Protein: ~10–12%

AP flour performs well at 60–65% hydration.

Push beyond that, and the structure can weaken unless you build strong gluten during mixing.

Whole Wheat and Wheat Flour Blends

Whole wheat absorbs more water due to its bran.

Start around 70% hydration and adjust upward.

Lower hydration dough with whole wheat often feels tight and underdeveloped.

High Hydration vs Low Hydration Dough

Let’s compare clearly.

Low Hydration Dough (55–62%)

Easier to handle
Tighter crumb
Less open structure
Good for sandwich bread and beginner pizza

Moderate Hydration (63–68%)

Balanced crumb
Reliable oven spring
Manageable shaping

This range works beautifully for most pizza dough in home ovens.

High Hydration Dough (69–75%+)

Open crumb
Lighter interior
Larger bubbles
Trickier shaping

High-hydration sourdough or high-hydration sourdough bread demands strong flour and good fermentation control.

More water doesn’t automatically mean better bread or better pizza.

Balance wins.

Sourdough Hydration: A Different Beast

Sourdough hydration introduces another variable: your sourdough starter.

A starter contains both flour and water. That changes the total flour weight and total hydration.

If you run a 100 hydration starter (equal parts flour and water by weight), you must account for that in your final dough hydration calculation.

Ignore this, and your sourdough hydration math goes sideways fast.

High hydration sourdough dough feels looser during bulk fermentation because natural fermentation softens gluten.

That’s why sourdough baking often uses slightly lower initial hydration compared to commercial yeast pizza dough.

70 Hydration vs 65 Hydration: Why 5% Matters

Five percent sounds small.

It isn’t.

In a 1,000-gram total flour dough, that’s 50 grams of extra water.

That difference changes:

Stretch behavior
Gas expansion
Final crumb openness
Steam production in the oven

A 70 hydration dough made with bread flour can feel structured.
A 70 hydration dough made with AP flour can feel like batter.

Flour decides whether higher hydration works.

Practical Hydration Adjustments When Switching Flour

Here’s your no-nonsense guide.

Switching AP → Bread Flour: add 1–3% more water
Switching Bread → AP: reduce water slightly
Adding 20% whole wheat flour: increase hydration 3–5%
Moving to high hydration sourdough: strengthen gluten before pushing water

Always measure flour weight and water in grams.

Grams remove guesswork.

The Hold-Back Method

Mix flour with 95% of your planned water.
Evaluate texture.
Add remaining water gradually.

Judge by feel, not ego.

Smooth and slightly tacky? Perfect.

Wet and tearing? Pull it back next time.

Hydration, Bulk Fermentation, and Structure

Hydration influences bulk fermentation speed.

Higher hydration dough ferments faster because enzymes move more freely in a wetter environment.

During bulk fermentation, gluten relaxes. Higher hydration amplifies this effect.

That’s why high-hydration dough can feel strong early and loose later.

Pay attention during fermentation, not just mixing.

Common Hydration Mistakes

Let’s save you frustration.

Blindly copying a recipe without adjusting for your flour
Ignoring sourdough starter hydration
Adding bench flour excessively while shaping
Assuming higher hydration automatically equals artisan bread quality
Not adjusting hydration when switching wheat flour brands

Hydration isn’t about chasing numbers. It’s about understanding flour behavior.

Hydration Cheat Sheet (Quick Reference)

00 flour: 60–65%
All-purpose flour: 60–65%
Bread flour: 65–72%
Whole wheat flour: 70–80%
High hydration sourdough bread: 70–78% depending on strength

Always adjust based on feel and fermentation response.

High Hydration Bread Flour Pizza Dough (70%)

If you want to experience how flour handles higher hydration properly, make this recipe.

Bread flour supports 70 hydration beautifully and produces airy, structured pizza dough.

Quick Overview

Star Ingredient: Bread flour
Flavor Profile: Light, wheaty, balanced
Best Occasion: Weekend pizza night
Difficulty Level: Intermediate

Details

Prep Time: 20 minutes
Bulk Fermentation: 24 hours
Bake Time: 6–8 minutes
Oven Temp: 500–550°F
Servings: 2 pizzas

Ingredients

500g bread flour
350g water (70 hydration)
10g salt
2g instant yeast

Optional: 5g olive oil for slightly softer crumb.

Instructions

Combine flour and 320g water. Mix until shaggy.
Rest 20 minutes.
Add yeast, salt, and remaining water.
Mix until smooth and slightly tacky.
Perform 3 stretch-and-fold sets over 60 minutes.
Bulk ferment in fridge 24 hours.
Bring to room temperature before shaping.
Stretch gently to preserve gas.
Bake until crust blisters and browns deeply.

You should see open crumb, strong oven spring, and balanced chew.

Tips & Variations

Add 10% whole wheat flour for deeper flavor (increase hydration slightly).
Reduce to 65 hydration if shaping feels overwhelming.
Try the same recipe with all-purpose flour and compare structure.

Dough Hydration FAQ

Can I make this as sourdough?

Yes. Replace the yeast with about 20% active sourdough starter based on total flour weight. Remember that a 100 hydration starter contains equal parts flour and water, so you must subtract that flour and water from your main dough totals to keep the final hydration accurate. If you ignore that adjustment, your sourdough hydration level will end up higher than planned and the dough may feel looser during bulk fermentation.

Why does my high hydration dough collapse?

High hydration dough usually collapses because the gluten structure isn’t strong enough to hold the extra water and gas. That can happen if you under-mix, skip stretch-and-folds, or over-ferment during bulk fermentation. Strong bread flour helps, but technique matters just as much as hydration level.

Is 100 hydration realistic?

A 100 hydration dough means equal parts flour and water by weight, which creates an extremely wet mixture. That level works better for focaccia or certain high hydration sourdough bread styles rather than traditional pizza dough. For pizza, most flours perform best well below that range.

Why does the same hydration feel different with different flour brands?

Flour brands vary in protein content, starch damage, and milling style. Even two bread flour products labeled with similar protein percentages can absorb water differently. That’s why measuring in grams and adjusting by feel gives better results than blindly following a fixed hydration percentage.

Should I add extra flour while shaping sticky dough?

You can use a light dusting of bench flour to prevent sticking, but adding too much changes your effective hydration. Excess flour on the surface lowers the overall hydration level and can create a dry exterior with a dense crumb. Instead of dumping flour onto sticky dough, focus on proper gluten development and slightly adjusting water next time.

Final Thoughts: Why Flour and Hydration Matter

Different flours change dough hydration because protein content, starch damage, and bran content alter water absorption.

Hydration level affects crumb, structure, fermentation, and final texture.

Flour determines how well that hydration performs.

When you understand that relationship, you stop guessing.

You start adjusting intentionally.

And your pizza — or sourdough bread, or artisan bread, or sandwich bread — improves dramatically.

So next time your dough feels off, don’t panic.

Check the flour.

Adjust the water.

Bake smarter.

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Zach Miller

Zach Miller is a homemade cook, certified pizza obsessive, and the kind of guy who thinks a good cup of coffee counts as a personality trait. When he's not perfecting his sourdough crust or experimenting with outrageous toppings (pineapple and hot honey—don’t knock it), he’s sharing fun, no-fuss recipes that actually make you want to cook. Expect plenty of melted cheese, caffeine-fueled kitchen adventures, and the occasional dad joke thrown in for free.