In GardenLocalMarket, our conviction is that incomparable pizza is the result of incomparable dough. With over thirty years dedicated to refining our method, we're thrilled to impart some of our insights to you. Our precise blend remains a secret, but by following these guidelines, you can achieve the quality of a pizzeria's pizza dough within your own kitchen.
Choosing the Right Flour
The cornerstone of making a stellar pizza dough lies in selecting the right flour. We suggest 00 flour, an ultra-fine Italian flour with a moderate protein level (approximately 12%). It strikes the ideal balance of elasticity and softness. In the absence of 00 flour, bread flour makes a decent alternative, albeit with a different texture.
Temperature of Water and Dough Hydration
The temperature of the water you use is critical to the time it takes for fermentation and how the dough evolves. For a slowly fermented dough resulting in a more refined taste, opt for chilled water around 45°F (7°C). For speedier fermentation, select tepid water at 85°F (29°C). A hydration percentage falling within 60-70% is suitable for most residential ovens.
A Light Touch of Yeast and Ample Time
To achieve a dough rich in flavor, it's vital to limit the yeast and allow ample time for fermentation. We use a mere 0.2% fresh yeast in relation to our flour, letting the dough ferment anywhere from 24 to 48 hours. This extended time-frame lets elaborate flavors form and yields a dough that's more easily digested.
Salt's Role Beyond Taste
Salt does more than simply provide seasoning – it fortifies the gluten network and modulates fermentation. We advocate for a fine sea salt around 2.5-3% of the flour's weight. Introduce it after the flour and water have begun to merge, ensuring it doesn't directly mix with the yeast from the start.
Fermentation: An Art in Itself
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for two hours, then allocate it into separate portions. Secure these segments within covered containers and refrigerate for 24 to 72 hours. It's during these moments of cold fermentation that enzymes work their magic, breaking down starches to sugars, enriching the flavor, and contributing to the crust's gorgeous golden-brown hue.
Gentle Handling
When it's time to bake, take your dough out of the cold storage about 1 to 2 hours in advance. Treating the dough with care is crucial to maintain the bubbles that have formed. Instead of rolling, use your fingers to gently press and stretch the dough, avoiding the loss of those integral air pockets.
Applying Heat: The Final Step
Your residential oven might not reach the high temperatures of our wood-fired ovens, which soar to 850°F (454°C). However, you can simulate the effect by utilizing a pizza stone or steel, preheated for at least one hour, for the much-needed fierce bottom heat leading to that sought-after crisp exterior and fluffy interior.
The path to mastery in pizza dough preparation is continuous, with each batch revealing more about the craft. Taking notes, adjusting variables, and finding the right approach for your kitchen are all part of the journey.
For a closer look at how we prepare our dough, consider joining a pizza workshop, led by Chef Alessandro, where he goes over these methods in detail. Take a peak at our events calendar for the upcoming dates!