How to work out hydration level, fermentation time and protein contentUpdated 7 months ago

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### The hydration level, fermentation time and protein content are three very

important factors to take into account when making pizza dough, and we're here

to help you understand them!

The article and the table below can be used as a rough guide to help you

determine how much water 'tipo 0' and 'tipo 00' flour can take as well as how

long you should ferment it.

Remember to download the [_Ooni

app_](https://apps.apple.com/GB/app/id1043854726?mt=8) to help you get the

perfect measurements as well as loads of recipe ideas and helpful videos.

###

### **Protein Content**

There are 2 ways to find out how strong flour is by looking at the side or the

rear of the packet. This will always show you how much protein content there

is in the flour and will be shown as either a percentage or how many grams of

protein per 100g of flour. But how do you work out the %? It's easier than

you think:

Let's say, for example, if it shows 11g of protein per 100g this works out at

11% - so that's the easy part. But sometimes, some flours will show a

different total amount (eg; Xg per 30g of flour) so this will require some

math to work out.

**For example:** 4g protein per 30g flour4 x 100 = 400400 / 30 = 13.33This

means the total protein content will be **13.33%.**

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With Italian flours, its strength and resistance to leavening can be indicated

sometimes, but not always by a '**_W Rating_** ' on the packet. The higher the

W number, the longer fermentation time is needed to make a dough which will be

much more digestible. You may be able to download or obtain a "specification

sheet" from the flour mill's website to learn more about your chosen flour.

Again, the 'W Rating' applies more to Italian flours.

In other words, like fruit, dough needs to ripen so it's easier and tastier to

eat. If you make a same-day dough using a very high protein flour, it would be

forced/rushed to proof/ripen/mature quicker than it intended - it would just

be ok but not great! It won't be as digestible in your gut either - this is

why matching a suitable fermentation time with specific flours is important.

### **Hydration Level**

Hydration means how much water goes into the dough mixture and is calculated

as a percentage of the total amount of flour. For example:

**600g of water against 1000g of flour will make this = 60%**

The lower the hydration the easier the dough will be to handle and work with,

but this could leave you with a much drier and denser crust. The higher amount

of water/hydration in your dough will give your dough a much lighter and

airier crust.

**Tip: **When starting out making dough, it's best to start with a low

hydration and gradually increase this with experience. Not only will this

allow you to practice, but it will provide confidence and skills to handle

higher hydrations.

For more information watch this fantastic video by Ooni Ambassador Lewis Pope:

[_Pizza Dough Hydration Explained - 60% - 65% -

70%_](https://www.youtube.com/watch?v=demJ2b4I0rY)

**Protein %**| **W Rating**| **Hydration**

---|---|---

**9-10% protein**| w90-220| 55-60%

**10-11% protein**| w160-240| 60-70%

**11-12% protein**| w220-260| 60-75%

**12-13% protein**| w240-290| 60-80%

**13-14% protein**| w270-340| 65-80%

**14-15% protein**| w320-430| 70-100%

**15-16% protein**| w360-400++| 80-100%

**W Rating**| **Fermentation (36hrs+ = Cold Ferment)**

---|---

**w200**| 6-12 hours

**w210**| 6-15 hours

**w220**| 6-19 hours

**w230**| 8-23 hours

**w240**| 8-26 hours

**w250**| 12-30 hours

**w260**| 12-33 hours

**w270**| 12-36 hours

**w280**| 12-40 hours

**w290**| 12-44 hours

**w300**| 16-47 hours

**W310**| 16-50 hours

**W320**| 20-54 hours

**w330**| 20-57 hours

**w340**| 20-61 hours

**w350**| 24-65 hours

**w360**| 24-68 hours

**w370**| 24-72 hours

**w380**| 24-75 hours

**w390**| 30-78 hours

**w400**| 30-82 hours

**w410**| 30-86 hours

**w420**| 30-89 hours

**w430**| 36-93 hours

**w440**| 36-96 hours

**Looking for a cold-proofing recipe?**

Cold-proving is a great way to add more complexity and deeper flavour to your

dough. To cold-prove your dough, follow our [_Cold-Prove Pizza Dough

recipe_](https://ooni.com/blogs/recipes/cold-prove-pizza-dough).