Here at DoughMaestro's Hearth, our philosophy is that the secret to a remarkable pizza lies in the dough's quality. With over 30 years of refining our recipe, we're thrilled to divulge a few insider tips. We can't share our proprietary blend (we have to keep some mystery!), but these guidelines will put you on the path to a pizzeria-quality pizza dough in your own kitchen.
Choosing the Right Flour
The cornerstone of an excellent pizza dough is premium flour. 00 flour, a super fine Italian flour with a moderate protein content, approximately 12%, is our suggestion for achieving an ideal mix of elasticity and softness. Substitute with bread flour if 00 flour isn't available, though there will be a minor difference in consistency.
Optimal Water Temperature and Dough Hydration
Your water temperature is critical to fermentation duration and dough maturation. Cold water at about 45°F (7°C) is best for leisurely fermentation, enhancing the taste. Warmer water around 85°F (29°C) will speed up the process. Aim for a hydration level, or water-to-flour ratio, of 60-70% for a standard home oven.
A Pinch of Yeast for Prolonged Rises
A little-known secret to a tasteful dough is to use minimal yeast and lengthen the fermentation period. We use merely 0.2% fresh yeast compared to our flour weight, allowing the dough to rise for 24-48 hours. This unhurried fermentation cultivates a complex flavor profile and a more digestible dough.
The Role of Salt
Salt does far more than just flavor your dough; it enhances the gluten matrix and moderates the fermentation process. Our advice is to use 2.5-3% finely milled sea salt relative to the weight of the flour. Introduce it once your flour and water begin to integrate so the yeast isn't deactivated by direct contact with the salt.
The Craft of Fermentation
Post-mixing, let your dough undergo initial fermentation at ambient temperature for a couple of hours. Then proceed to portion the dough into balls and refrigerate them, in sealed containers, for 24-72 hours. During this refrigerated fermentation period, enzymes are at work, converting starch to sugars, which results in the distinct taste and the golden-brown crust our pizzas are known for.
Gentle Handling
When it's time to bake, take the dough out of the fridge 1-2 hours ahead to reach room temperature. Be gentle as you shape the dough to maintain the air pockets that have developed. Press and stretch with your fingertips instead of rolling, to avoid deflating those vital bubbles.
The Last Ingredient: Intense Heat
While our brick ovens can soar to 850°F (454°C), a typical home oven often stops at around 550°F (288°C). To mimic that heat, bake your pizza on a preheated pizza stone or steel, which should be heated for at least 60 minutes. This will give you the needed intense heat to get a brilliantly crisp crust with a light interior.
The mastery of pizza dough is an ongoing adventure, with each attempt teaching you more about the process. Keep a record, tweak the variables, and find the right technique for your particular kitchen setting.
For those who want to witness our dough-crafting first-hand, come to our monthly pizza-making classes where Chef Lorenzo will demonstrate these practices in action. For upcoming dates, reference our schedule of events!