Dough Hydration UNCOVERED! 💦 Baker's Percentage MADE EASY

[@FabioulousPizza]

If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!

[@nyde007]

🤣🤣He did it again. Yay!! Nice, I learned something.

[@FabioulousPizza]

Welcome to the geeky side 😁

[@patpanama910]

Thank You for your wonderful videos, I now understand hydration percentages, your calculator opened up a new world for me to explore.

[@FabioulousPizza]

Thanks for watching the video, I'm glad you like it! If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/

[@Zaleskee]

Maestro, Grazie!! i dont know how I missed this video. Thank You for all your help!, You make Pizza World a better place!.

[@FabioulousPizza]

Oh, you're here 😀 Thanks again for your words, I'm so glad you've found this helpful! Feel free to share it with someone who might like it: you will help them, me and the pizza world in general 🍕

[@Zaleskee]

@@FabioulousPizza Maestro! yes I will share this video and your channel!! grazie

[@greco.taino11]

Amazing as always, thanks for all the tips Fabio, greetings from the Dominican Republic 👋

[@FabioulousPizza]

Gracias for your words 🙏🏻 And thanks for watching the video!

[@deannamoomjian-gjovik9917]

Thank you for this video! Now I understand!

[@FabioulousPizza]

I'm so glad it helped! 😀

[@tdematteo01]

Fabio, great video.

[@FabioulousPizza]

Thanks for watching it, I'm glad you like it 🙏😀

[@electroblaky]

Fabio regards from cartagena-Colombia. I want to ask you if is good or not add olive oil to receipt. And what’s change for the dough if I do it. I have problem with the gluten be puse the temperature here is ~30 C. Thank you.

[@FabioulousPizza]

Hola Andres, It's neither good nor bad! The most noticeable effect of adding oil is to make the dough more extensible, it will be easier to stretch. When the temperature is high, I would always proof the dough in the fridge and take it out around one hour before baking time! Hope it helps 😄

[@ivanlupi5123]

Excelent

[@FabioulousPizza]

Thanks for watching, I'm glad you like it!

[@francescoalbaneseFA]

Bravo giovanotto ❤️

[@FabioulousPizza]

Ahahah! Sei ovunque 😬

[@dj-bh6267]

Fabio, if we add bread improver and diastatic malt should we add both weight to the flour to get the hydration? Tx

[@FabioulousPizza]

Hydration is just the percentage of water in relation to flour, so you don't need to factor in the weight of malt/improver. Besides, the amounts are usually very small. Thanks for this brilliant question 🤩

[@dj-bh6267]

Can you advice me how to used diastatic malt for pizza?

[@FabioulousPizza]

If you really want to use it, you better trust the manufacturer and stick to the instructions 😄

[@threewestwinds]

Something got messed up with the dough calculator spreadsheet - it was working last week, but currently displays a bunch of #REF! errors.

[@FabioulousPizza]

Hi, thanks so much for telling me, it should work now - no idea what happened, though 🤔

[@queenjawa1963]

the pizza dough calculator doesn't work i tried every program i have on my computer and nothing works... just write down the recipe like everyone else and we can either double it or leave it as is.

[@FabioulousPizza]

Hi, thanks for the feedback. The FREE calculator has been working perfectly for years now, and no one else but you has reported any problem. I'm not an IT guy, so I can't really suggest any solution, sorry about that. I'm also sorry that you don't like the way I do things, but please understand that they are MY things, I do them as I please and I work on all the FREE content I share during my spare time. Luckily, nobody forces you to follow me, subscribe to my channel or deal with me in general, so perhaps it is better if you check out other content, because I definitely don't want to be like "everyone else". Bye