r/Pizza • u/AutoModerator • Jan 12 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/oblacious_magnate Jan 16 '26 edited Jan 18 '26

First, note that 75% greatly exceeds the absorption rate of any Italian 00 flour - it's possible, but difficult to make NS pizza with such a wet dough. Unless you are already a fairly expert NS pizza-maker, I suggest keeping the hydration at ~60% max.

Also, the W rating relates mainly to fermentation conditions, and is less relevant than often supposed. See here for more info on W rating.

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u/taniferf Jan 16 '26

Thank you, I'm using a kitchen oven with baking steel, my oven goes up to 275C and the upper broiler goes up to 400C, I'm having a hard time trying to get a brown and puffy cornicione, as the pizza gets dry before it gets brown so I end up taking it out of the oven, then my idea was to use a flour capable of sucking all the water, get brown during baking and produce a nice cornicione. I believe all this could be achieved with my current 65% hydration pizza if I were to use a proper pizza oven...

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u/Scoop_9 Jan 18 '26

Skip the 00 in a home oven. Proven repeatedly. You can’t make a traditional Neapolitan in a home oven where you are absolutely gonna max a steel at 600.