From inside the food service and baking industry we deal with technical terms every day. One of the most important concepts in modern baking is "hydration." Hydration simply refers to the amount of water in a dough relative to the amount of flour. A 60 percent hydration dough is a standard stiff dough. But the "gourmet" pizza revolution is being driven by high-hydration doughs. These are doughs that are 70, 80 or even 90 percent hydration. As specialists like LGM USA know this technique is the secret to a world-class pizza bun. For a restaurant owner understanding this concept is key to knowing what to look for in a supplier.

A high-hydration dough is by nature very wet. It is not a ball. It is a slack sticky mass. For this reason it is incredibly difficult to work with. It cannot be kneaded in the traditional way. It requires a series of "folds" and a very long cold fermentation. This is a process that demands a high level of skill and a temperature-controlled environment. It is not something a typical restaurant kitchen is equipped to handle. The process is time-consuming and it is very easy to get wrong. An untrained cook will be unable to handle it. This is why it is almost exclusively the domain of specialist bakeries.

The benefits of this difficult process are immense. The first is texture. All of that water turns to steam in the hot pizza oven. This steam inflates the dough rapidly. It creates a beautiful open and airy crumb structure. This is what gives you a bun that is light. It is not a dense heavy brick. It is a network of air pockets. This is what you see in a top-tier Neapolitan or Roman-style pizza. The bun is puffy and full of life. This light texture is what customers describe as "gourmet." It is the opposite of a cheap fast-food crust.

The second benefit is the crust. The high water content in the dough combined with a very hot oven creates a superior crust. The exterior of the bun becomes incredibly crisp. It gets those beautiful "leopard spots" or charred blisters. This creates a perfect textural contrast. You get the crunch of the crust. Then you get the soft airy interior. This is the sensory experience that defines a premium pizza. A low-hydration dough will never achieve this. It will simply become hard and dry like a cracker.

For a restaurant owner this is a critical piece of information. You cannot create this product in your own kitchen. Not consistently. Not without a dedicated professional baker. But your customers now expect this. They have seen it. They have tasted it. They equate this light airy bun with quality. This is why partnering with a supplier of Wholesale Pizza Buns is the smart move. You are gaining access to a product that is made using these advanced techniques. You are getting a high-hydration product without the high-skill labor cost.

In summary high-hydration dough is the technical secret behind the best modern pizza. It is difficult to make. But it creates the light airy and crisp product that customers demand. Sourcing this product is the easiest way to elevate your menu.

To find a supplier who has mastered these advanced techniques we recommend you learn more from NOVAKS BAKERY.