Here at StewandSpoon, we're of the opinion that extraordinary pizza originates from exceptional dough. With more than 30 years devoted to refining our blend, we're thrilled to divulge some of our dough-making wisdom. Although we're keeping our precise mixture under wraps in honor of our heritage, these foundational tips will guide you in preparing pizzeria-caliber pizza dough in the comfort of your own kitchen.
Flour Types are Critical
A vital component of superior pizza dough is top-tier flour. 00 flour is what we suggest -- a delicately milled Italian variety with a protein content close to 12%, perfect for achieving dough that is both robust and soft. Should 00 flour elude you, bread flour makes a decent replacement but expect a variation in texture.
Hydration and Water Heat
Your water's temperature is crucial for controlling the fermentation duration and the maturation of the dough. Employ cold water around 45°F (7°C) if you aim for a protracted fermentation, which will enhance the taste, or lukewarm water near 85°F (29°C) for a more prompt fermentation. For an ideal dough in most domestic ovens, aim for a hydration level, meaning the water to flour ratio, of 60-70%.
Less Yeast, More Fermentation Time
For dough that's rich in flavor, the key is minimal yeast usage coupled with extended fermentation. Our method includes a mere 0.2% fresh yeast in relation to our flour quantity for doughs that rest for 24-48 hours. This gradual fermentation brings out an intricate taste profile and yields dough that's more digestible.
Salt's Role Beyond Taste
Salt's purpose transcends mere taste—it fortifies the gluten network and regulates yeast activity. We propose utilizing fine sea salt around 2.5-3% the weight of your flour. Introduce it once your flour and water are partially mixed, keeping it from directly interacting with the yeast.
The Science of Fermentation
Post-mixing, give your dough a bulk fermentation at ambient temperature for a span of 2 hours, followed by its division into balls for individual pizzas. Encase these portions in lidded containers and refrigerate them for a thorough 24-72 hours. It's during this phase, known as cold fermentation, that enzymes act upon starches, converting them into sugars that not only flavor the crust but also encourage the crust's golden hue.
Gentle Dough Handling
When it becomes time to bake, extricate your dough from the chill of the refrigerator 1-2 hours beforehand, granting it the chance to reach room temperature. When shaping, be delicate to keep the evolved gas pockets intact. Molding with your fingertips rather than rolling preserves these gas bubbles and is pivotal for that sought-after airy crust.
Heat as a Crucial Element
While our specialized ovens can soar to 850°F (454°C), the average home oven usually tops out near 550°F (288°C). To make up for this, preheating a pizza stone or steel for at least one hour can mimic the intense bottom heat critical for a crust that's perfectly crisp with a buoyant interior.
Perfecting the art of pizza dough is an evolving process - each attempt teaches you more. We promote keeping a record, tweaking aspects of the method, and finding what gives you the best results in your home kitchen.
Interested in witnessing our dough making first-hand? Come to our monthly pizza workshops where Chef Giovanni walks you through these techniques thoroughly. Check our schedule of events for the forthcoming sessions!