According to How Baking Works by Paula Figoni, milk is 88% water and honey is 83% solids (=17% water). 65 0.88+2.5 0.17 = 57.625.
DanAyo
Thanks, JL. I never considered the milk portion. Now things add up.
What about the hydration concerning the 5% oil?
jl
oil is 100% fat. The function of fats is to provide tenderness (=shortening).
I guess that would make the dough feel like it has more water in it, maybe.
DanAyo
Thanks JL. I edited the OP since you pointed out the fact that oil has no water. I am more interested in how the dough “feels” and behaves when manipulated. So, even if a dough had an actual hydration of 65%, it would feel much more supple if it contained a high percentage of oil.
My first pie using the Pizza-Porta. The unit is well built and fits like a glove. I decided the throw a couple of hand fulls of apple pellets in for good measure. Will need more testing to evaluate.
Now that’s a thin crust.
See below for Lessons Learned
A very good way to degrease pepperoni.
Spread out pepperoni on a doubled paper towel and place on a plate. Microwave at 80% power for 60 seconds. Remove and blot with additional paper towel. This technique is well worth the extra effort.
Notice how dry (oil free) the pie looks. It required no blotting at all. Never again raw pepperonis!