The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What is starting with water when preparing pizza dough?

Do_An_Ngon_Qua's picture
Do_An_Ngon_Qua

What is starting with water when preparing pizza dough?

So in pizza napoletana’s guide (https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf) on pizza, it says that an essential rule to follow when making pizza is to start with water when preparing.

What does this mean? Should I add the flour to the water instead of adding the flour to the water?

FueledByCoffee's picture
FueledByCoffee

It does seem to be suggesting that you must add the flour to the water and not the other way around.  I've never really noticed any discernible difference.  Typically I put the water in first but on occasion I have added the water to my dry and never had any issue.  Can't think of anything else that it would mean.  Strange.