Ooni Koda 2 Pro, 68% hydration, a bit to much of a cornicione but I'm pretty happy with it.
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Looks excellent. But isn't New Haven style all about the water? Kind of like NYC Bagels are supposed to be about the water? -
Thanks. If you mean that the local water is the best, that's fiction.Originally posted by Dewesq55 View PostComment
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Looks great. Keep on plugging away and soon enough you’ll get exactly the results you’re looking for. I’ve had my 2 Pro for about 8 months now and it’s really fun. And just recently I’m getting what my wife and I are really happy with. I use it every week. So it does take time to get everything just right.Comment
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I "C" what you did there.
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Didn’t unnerstand a word you said but that pizza looks good.Comment
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I certainly would be happy with that!Comment
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Looks delicious. 68% is pretty high, did you find the dough difficult to handle?Comment
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that’s what a side of garlic butter is for 🍕💗🔥Too much cornicioneComment
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Looks fabulous. I'd eat that!Comment
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Nope, it's pretty easy to work with. A year ago, it would have been a PITA, but I've really gotten in bread baking. My breads are now around 73-75% hydration. I've made breads at 90% hydration just as an experiment. That's pretty hard to work with, but it was very good. Handing dough is all about technique and gluten development. It's taken me a while to get there but I'm pretty happy where I am now.Originally posted by Mister C View PostComment
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Nice! I can't even imagine working with 90% hydration, I've done stuff in the 70s and found it to be workable but getting dicey for the armhair-in-the-dough quotient. As a result I keep my doughs for pizza in the 63-65% range. Most of my pizzas are cooked at ~800-850F and I've found that much higher than 65% hydration made for a crust that was almost too crispy to the point of crunchiness.
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Cornicione is an Italian word for the edge of the crust.Originally posted by Panhead John View Post
Hydration is simply the amount or ratio of liquid to flour, It's used to get consistent results. To do that you really want to weigh your flour and water, especially the flour. Because flour is compactable a cup of flour's weight can vary quite a bit. The generally accepted weight of 1 cup of flour is 120 grams. As an example: in the crust with round numbers, you divide the weight of the water (680g) by the weight of the flour (1000g).
680/1000=.68 or 68%.
In this example, that would be 5 2/3 cup flour to 33.8 fluid ounces. To do all this weighing you pretty much need a kitchen scale.
I know you didn't ask for an explanation, but I think if potential bread bakers completely embrace using weights, that's 80% of the battle.Last edited by Missin44; May 31, 2026, 09:25 PM.Comment
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