How does hydration level effect pizza dough?

In this video I test hydration levels of 60, 70 and 80% dough to see how the alter the final pizza dough. There is also an explanation of bakers percentages and hydration percentage. I hope you enjoy and thanks for checking it out! PLEASE HELP SUPPORT THIS CHANNEL: By purchasing some of my favorite gear (affiliate links): -------My FAVORITE Pizza Oven------- The RoccBox https://shareasale.com/r.cfm?b=1955956&u=3409079&m=116382&urllink=&afftrack= -------My FAVORITE pizza cookbooks------- The Joy of Pizza - https://amzn.to/3GJCDW0 Pizza Quest - https://amzn.to/3HciBF3 Perfect Pan Pizza - https://amzn.to/3XuZbAg Flour, Water, Salt, yeast - https://amzn.to/3QHdxeR --------My FAVORITE kitchen stuff------- kitchenAid 8qt mixer - https://amzn.to/3P6h2tj Misen Chef Knife - 8 Inch - https://amzn.to/3bGXTj4 Pizza Steel - https://amzn.to/3NOWfcy Lloyds Detroit style pizza pan - https://amzn.to/3OKzbgD ---------My Camera Gear--------- Sony A7iv - https://amzn.to/3km7joH Sigma 24-70 lens - https://amzn.to/3wcQy1C Tripod - https://amzn.to/3ISZNf3 DJI Lavalier Mic - https://amzn.to/3iBsnqQ Neewer lights - https://amzn.to/3Xckh6S **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! OR support us on Patreon - https://www.patreon.com/wanderpizza