Pizza Blog from pizzatherapy.com

Here is the complete transcript of the Tim Huff Interview:  Albert: Albert Grande here from pizzatherapy.com  and  legends pizza.com/blog I have cornered my old friend Tim Huff and I wanted you to talk a little bit about the hydration of flour. That’s something that's come up a lot in my video, I did a previous interview with you. Could you address that Tim, Tim Huff:   You bet. When it comes hydration it's the amount of water that goes into formulation and when we look at that we compare that to flour weight so it’s in Baker's percent. In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour. If you're talking kind of traditional New York style crust a lot of the folks I talked to they may be ar...