Here at GrainHaven, we're under no illusion: sublime pizza begins with an unparalleled dough. With over thirty years in the realm of dough perfection, we're thrilled to divulge select insights. While our precise recipe remains a closely-held treasure, the following tenets will guide you to produce pizzeria-standard pizza dough in your kitchen.
It Starts With the Flour
The cornerstone of any stellar pizza dough is premium flour. Our choice is 00 flour, an ultra-fine Italian variant, which contains an ideal protein content of about 12%—striking a meticulous balance between structural integrity and delicacy. Should 00 flour elude you, bread flour is a commendable second option, albeit with a nuanced difference in texture.
Optimal Water Temperature and Dough Hydration
Water's temperature is a pivotal factor in your dough's fermentation and eventual consistency. Employ cold water, roughly 45°F (7°C), for a lengthened, flavor-enhancing fermentation period. Conversely, a lukewarm temperature of about 85°F (29°C) expedites the fermentation. Aim for a hydration range of 60-70% for a home oven-adapted dough.
Yeast: A Touch Will Do
A profound secret to delectable dough lies in minimal yeast usage coupled with extended fermentation. Just 0.2% fresh yeast in relation to flour mass is what we use, allowing the dough to ferment over a period of 24-48 hours. It's a process that cultivates complex flavors and results in a more digestible dough.
Salt - More Than a Pinch of Purpose
More than just seasoning, salt fortifies the gluten matrix and modulates fermentation. We advocate for fine sea salt at a 2.5-3% ratio of your flour weight. Introduce it only once the flour has begun to integrate with the water, thus averting any immediate contact with the yeast.
Fermentation - The Craft
Post-mixing, the dough should undergo an initial room temperature fermentation for about 2 hours before being apportioned into separate dough balls. These should be encased in lidded containers and placed in the refrigerator for a 24-72 hour period, during which cold fermentation transpires. Here, enzymes diligently convert starches to sugars, yielding exquisite flavors and that characteristic golden brown hue of our crusts.
Gentle Hands Make Light Work
When pizza-making day arrives, remove the dough from the refrigerator around 1-2 hours prior to baking, bringing it to temperature. It's imperative to treat the dough with a careful touch, preserving the developed gas bubbles. Rather than rolling, gently press and expand the dough by hand to maintain its airy quality.
Heat - The Coup de Grâce
While our ovens achieve a fiery 850°F (454°C), residential ovens typically peak at approximately 550°F (288°C). We recommend preheating a pizza stone or steel for at least an hour to simulate the intense bottom heat necessary for that coveted crisp crust and fluffy interior.
Honing your skill at pizza dough creation is an evolving practice, with each attempt teaching you about its intricate craft. We invite you to chronicle your experiences, tweak the variables, and explore your distinct kitchen setting to ascertain what yields the best results.
For an in-person demonstration of our dough preparation rituals, consider attending one of our monthly pizza seminars where Chef Alessandro meticulously goes through these techniques. Visit our events calendar for the forthcoming workshop dates!