Here at StoneGallery, we're of the mindset that extraordinary pizza begins with extraordinary dough. With a history spanning over 30 years of dough refinement, we're thrilled to divulge a few of our well-kept techniques. Without giving away our proprietary blend (as certain rites must be upheld!), these fundamental insights will set you on the path to crafting pizza dough of a professional standard within your own kitchen.
Significance of Flour Quality
A superior pizza dough is constructed on a bedrock of premium flour. 00 flour, a finely milled Italian variant with a moderate protein quantity (about 12%), is our flour of choice. It yields an ideal equilibrium of dough resilience and suppleness. In the absence of 00 flour, opt for bread flour, which despite inducing a minor textural variance, serves as an adequate alternative.
Optimization of Water Temperature and Moisture Content
The temperature of the water you use is pivotal in regulating the duration of fermentation and the maturation of the dough. Opt for a colder water temperature around 45°F (7°C) to foster a prolonged fermentation process, thereby enhancing flavour, whereas a tepid water temperature around 85°F (29°C) will accelerate fermentation. Aim for a hydration range of between 60-70% to suit the typical residential oven.
Reduced Yeast, Enhanced Fermentation Duration
A flavorful dough's secret ingredient happens to be the minimization of yeast and maximization of fermentation time. For doughs resting over a period of 24-48 hours, we use a mere 0.2% fresh yeast in relation to our flour. This extended fermentation period allows for the development of intricate flavors and results in a more digestible dough.
Salt's Role Beyond Taste
Salt is crucial not merely for seasoning your dough—it's instrumental in fortifying the gluten matrix and moderating fermentation. An ideal proportion would be fine sea salt at 2.5-3% relative to the flour. It's best mixed in once the flour and water have begun amalgamating, hence averting direct yeast contact.
The Mastery of Fermentation
Subsequent to mixing, permit your dough a bulk rise at ambient temperature for 2 hours. Then, divide it into separate balls. These should then be placed inside lidded containers and refrigerated for a span of 24-72 hours. It's within this cold fermentation phase that true alchemy transpires—enzymes decompose starches to sugars, which not only imparts flavor but is also the catalyst for the crust's attractive browning.
Gentle Dough Handling
Prior to crafting your pizza, extract the dough from the cold storage 1-2 hours before baking to let it approach room temperature. The dough should be tenderly handled to maintain the gas bubbles that have formed. Depress and extend the dough using your fingertips rather than squashing it with a rolling pin, so as to preserve those crucial air chambers.
Concluding with High Heat
Even though our professional pizza ovens attain soaring heats of 850°F (454°C), most kitchen ovens will peak at about 550°F (288°C). Adjust by preheating a pizza stone or steel for no less than an hour; this emulates the robust base heat necessary for achieving a crispy exterior coupled with a fluffy core.
The quest for pizza dough perfection is an ongoing process, with each iteration teaching you more about the craft. Take notes, amend variables, and explore the methods that align with the particularities of your kitchen environment.
For a live demonstration of our dough-creating craft, consider attending one of our monthly pizza-making seminars where Chef Andre elucidates these methods with precision. Review our events calendar to spot future workshop dates!