At SavoryNook, we're convinced that the best pizza begins with outstanding dough. With over thirty years of refining our recipe, we're thrilled to divulge some key tips. Although we're keeping our precise mixture under wraps, these guidelines will assist you in producing top-notch pizza dough in your own kitchen.
Importance of Flour Type
Choosing the right flour is crucial for superior pizza dough. 00 flour, known for its fine grind and moderate protein levels (typically around 12%), is our go-to for achieving an ideal compromise of elasticity and tenderness. If this type of flour isn't accessible, a decent alternative is bread flour, which might yield a slightly altered texture.
Water's Temperature and Dough Hydration
The water's warmth can significantly influence the dough's rising time and texture. Opt for cold water around 45°F (7°C) to slow down the fermentation for enhanced flavor. Warmer water closer to 85°F (29°C) can speed up the process. Strive for a hydration rate of 60-70% to accommodate most household ovens.
Yeast: Less Is More
A crucial secret to a rich-tasting dough is minimal use of yeast and longer fermentation. Our formula includes a mere 0.2% fresh yeast in comparison to the flour quantity, allowing the dough to ferment for 24-48 hours. This delay not only cultivates a depth of flavor but also yields a dough that's more digestible.
Role of Salt Beyond Taste
Salt's responsibilities extend beyond merely flavoring the dough; it fortifies the gluten network and moderates yeast activity. We suggest incorporating fine sea salt at a rate of 2.5-3% of your flour volume. Introduce it once your flour and water start to merge so it doesn't make direct contact with the yeast.
Fermentation as an Art Form
Post-mixing, your dough should undergo an initial rest at ambient temperature for a couple of hours. Next, divide it into balls, place each in a covered container, and refrigerate for 24-72 hours. During this cold fermentation stage, enzymes break down the starches into sugars, enriching the flavor and achieving the crust's attractive browning.
Gentle Handling of the Dough
When preparing to bake, take the dough out of the fridge 1-2 hours in advance. Handle it delicately to maintain the air pockets that formed. Rather than rolling it, which deflates these bubbles, gently press and stretch the dough using your fingertips.
Applying Heat Astutely
Our professional ovens can reach 850°F (454°C), but many home ovens top out at around 550°F (288°C). To make up for this, we suggest using a well-preheated pizza stone or steel for at least an hour, since it delivers the intense bottom heat necessary for a crisp exterior and fluffy interior.
Honing the craft of pizza dough is an ongoing process; each preparation teaches you more about the craft. Record your findings, tweak the ingredients, and discern the most effective approach for your home kitchen setting.
Experience our dough crafting firsthand by attending our monthly pizza workshops, where Chef Julian will demonstrate these methods in detail. Look at our events calendar to find the next session!