At HomeSteadWay, our conviction is that unparalleled pizza begins with top-notch dough. With over 30 years of refining our recipe, we're thrilled to impart key insights to you. While our precise blend remains a close-guarded legacy, these foundational tenets will empower you to craft pizzeria-grade pizza dough in the intimacy of your home.
The Significance of Flour
The core of superior pizza dough lies in the use of premium flour. Our suggestion is 00 flour, an ultra-fine Italian variety with a moderate protein level (about 12%), which ensures a delicate yet robust dough structure. If 00 flour eludes you, a commendable alternative is bread flour, though expect a variance in texture.
Water's Temperature and Dough Moisture
The heat of your water can influence the dough's rise and texture. Utilize cold water, preferably at 45°F (7°C), for prolonged fermentation that enhances taste, or warm water around 85°F (29°C) for a faster rise. Aim for a hydration range of 60-70% to match the capabilities of household ovens.
Use Less Yeast for a Prolonged Fermentation
A key trick for a rich-tasting dough is sparing use of yeast coupled with extensive fermentation. For our dough that matures over 24-48 hours, we administer just 0.2% fresh yeast in proportion to our flour. This gradual method allows rich flavors to develop, yielding a dough that's not only flavorful but also more digestible.
Salt’s Dual Function
Salt's role isn't merely flavoring—it augments gluten formation and moderates yeast activity. We advocate employing fine sea salt at a rate of 2.5-3% relative to the flour mass. Integrate it once the flour and water begin to amalgamate, precluding direct contact with the yeast.
The Craft of Fermentation
Post-mixing, grant the dough a bulk rise at ambient temperature for a duration of 2 hours, then segregate it into individual orbs. Encase the portions in lidded boxes and chill them for 24-72 hours. It’s during this chilled ferment that enzymes act on starches, seguing them into sugars—an alchemy that begets taste and that characteristic crust browning.
Mindful Handling
When the moment arrives to form pizzas, bring the dough out of its cool abode 1-2 hours prior to baking. A gentle touch is imperative to preserve the air pockets formed during fermentation. Refrain from using a rolling pin; instead, employ your fingertips to press and stretch, thereby safeguarding the welcome airiness.
A Touch of Intense Heat
Your domestic oven may not reach the fiery heights of our 850°F (454°C) wood-burning ovens, with a likely cap of 550°F (288°C). To adapt, position a pizza stone or steel, preheated for a minimum of one hour. This generates potent bottom heat, crucial for a crispy exterior and fluffy core.
The mastery of pizza dough is akin to an odyssey—each attempt sheds light on the craft. Document your observations, tweak variables, and uncover the optimal conditions for your unique baking haven.
To witness the creation of our dough firsthand, you're welcome at our monthly pizza workshops where Chef Luca elucidates these techniques in greater depth. Refer to our events schedule for the next session!