Here at WillowDockSide, our philosophy is that the secret to outstanding pizza lies in the dough. Having honed our recipe over three decades, we are thrilled to divulge some insider tips. We can't give away our exact mixture (as some traditions are meant to be kept), but these guidelines will set you on the path to making pizza dough of professional quality within your own kitchen.
The Importance of Flour
To lay the foundation for exquisite pizza dough, it is essential to start with premium flour. For the ideal equilibrium between elasticity and suppleness, opt for 00 flour, a finely milled variety from Italy with a protein content around 12%. In the absence of 00 flour, bread flour can be utilized as an alternative, although the texture will vary a tad.
Managing Water Temperature and Dough Hydration
The heat of the water you use can significantly influence the length of the fermentation process and the development of the dough. Opt for chillier water at about 45°F (7°C) to initiate a gradual fermentation and enhance the taste, or lukewarm water at 85°F (29°C) for a speedier approach. The optimal hydration, or water-to-flour percentage, should hover around 60-70% for the average domestic oven.
Less Yeast, More Time
A crucial aspect of creating a tasty dough is to use a minimal amount of yeast and allowing a more extended fermentation period. By limiting ourselves to just 0.2% fresh yeast based on the flour weight, our dough ferments over a 24-48 hour timeframe. This enhances flavor complexities and also results in a dough that's more digestible.
Salt's Role Beyond Taste
Salt is not only a flavor enhancer for your dough; it also strengthens the gluten matrix and regulates yeast activity. For optimal results, add fine sea salt at a ratio of 2.5-3% to your flour weight after combining the flour and water, to avoid direct yeast contact.
Mastering Fermentation
Once mixed, let your dough undergo a primary fermentation at ambient temperature for a couple of hours, then portion it into balls. Store these in closed containers in the refrigerator from 24 to 72 hours. The cold fermentation period is crucial—enzymes break down the starches into sugars, resulting in both delectable flavor and the crust's appetizing golden hue.
Delicate Dough Handling
Prior to baking, let the dough rest outside the refrigerator for an hour or two to warm up. Handle the dough delicately to keep the developed gas bubbles intact. Rather than rolling it out, which could deflate the bubbles, manipulate the dough by pressing and stretching it with your fingertips.
The Crucial Element: Heat
Although our stone ovens can reach the heights of 850°F (454°C), most kitchen ovens will top out near 550°F (288°C). To make up for this, preheat a pizza stone or steel for no less than one hour, furnishing your pizza with intense base heat to ensure a crunchy exterior and a soft, well-aired interior.
Honing your pizza dough skills is an ongoing process, with each batch offering new insights. We encourage you to record your observations, tweak your approach, and discover what yields the best outcome in your home cooking space.
To witness our dough crafting live, attend our monthly pizza workshops where Chef Leonardo demonstrates these methods in detail. Visit our events schedule for forthcoming sessions!