Acqua e farina
Two ways to express the same ratioHydration or dough yield?
Hydration expresses water as a percentage of flour. The German dough-yield convention adds that water percentage to the flour baseline of 100.
HydrationWater ÷ flour × 100
Dough yield100 + hydration
Direct conversion
Firm dough55% hydrationYield 155
Pizza65% hydrationYield 165
Wheat bread70% hydrationYield 170
Tray pizza80% hydrationYield 180
At 65% hydration, 1,000 g flour is combined with 650 g water. Flour and water together equal 1,650 g, hence a dough yield of 165. Salt, yeast and other ingredients do not change this figure.
What the number means in practice
More water does not automatically make better dough. Higher hydration can support a more open crumb and lighter rim, but requires sufficiently strong flour, suitable mixing and confident handling. Wholegrain content, temperature and resting time also affect how firm the same percentage feels.
Sourdough hydration
Sourdough hydration describes only its own water-to-flour ratio. Sourdough at 100% hydration, or a dough yield of 200, contains equal weights of water and flour. Its water still counts toward the hydration of the complete dough.