At HarborBookCorner, we're proud to believe that the pinnacle of pizza begins with unparalleled dough. With over thirty years of refining our method, we're thrilled to divulge some of our dough-making wisdom. Although we'll keep our specific blend a secret (some rituals are meant to stay hidden), these fundamental guidelines will assist you in crafting pizza dough of professional quality within the comforts of your home.
Choosing the Right Flour
The bedrock of exquisite pizza dough starts with premium-grade flour. We suggest opting for 00 flour, a fine Italian variety that typically contains moderate protein levels (close to 12%). It yields dough that strikes an ideal balance between elasticity and softness. Should 00 flour be unavailable, bread flour will suffice as a replacement, albeit resulting in a dough with somewhat altered texture.
Hydration and Water Temp
Water’s temperature is crucial to the dough's fermentation period and its overall maturation. For extended fermentation, which gives a more enriched flavor, use cold water at approximately 45°F (7°C). Conversely, for a faster fermentation cycle, warmer water at 85°F (29°C) is suggested. Aiming for a hydration level (water to flour ratio) within the range of 60-70% is optimal for the majority of domestic ovens.
Yeast and Time: A Delicate Dance
The trick to a tasteful dough lies in using a minimal amount of yeast and providing an extended time for fermentation. We utilize a scant 0.2% of fresh yeast relative to the flour for leavening processes that last from 24 to 48 hours. This protracted timeframe allows for the emergence of intricate flavors and results in a dough that is more digestible.
Salt’s Role Beyond Taste
Salt serves a greater purpose than simply seasoning the dough; it reinforces gluten formation and moderates the fermenting activity. We endorse the use of fine sea salt at 2.5-3% based on the flour's weight. Introduce it after the flour and water have begun to amalgamate, which keeps it from direct contact with the yeast.
Fermentation: The Pivotal Stage
Post-mixing, allow the dough to undergo a primary fermentation at ambient temperature for a couple of hours, and then section it into individual balls. Store these in lidded containers and refrigerate them between 24 to 72 hours. It's during this cold fermentation that the real transformation occurs — enzymes degrade the starches to sugars, enriching the flavor and contributing to the crust's signature browning.
Treating the Dough Right
When the occasion arrives to craft your pizza, take the dough out of the cold storage 1-2 hours before you plan on baking to let it reach room temperature. Handle the dough delicately to maintain the air bubbles formed during fermentation. Rather than rolling it out, use the tips of your fingers to press and stretch the dough; this helps preserve those vital air pockets.
Final Flare: A Surge of Heat
Though our professional-grade ovens can hit 850°F (454°C), typical home ovens usually only go up to about 550°F (288°C). To account for this, place a pizza stone or steel inside the oven and preheat it for at least one hour. This mimics the intense bottom heat needed to accomplish that iconic crusty exterior and airy interior.
The craft of mastering pizza dough is ongoing; each iteration educates you more about the process. We urge you to document your findings, adjust different factors, and uncover what yields the best results in your particular kitchen setting.
To witness our dough creation up close, consider joining our pizza workshops occurring monthly, where Chef Julian will walk you through these techniques in great detail. Visit our events calendar for more information on future workshops!