At OakMarshland, we're of the mind that remarkable pizza is rooted in outstanding dough. With over thirty years spent honing our mix, we're thrilled to offer some insider tips. We won't divulge our proprietary blend (certain rituals are to be cherished!), yet the guidelines we provide will empower you to make pizza dough of an eatery's caliber within your own dwelling.
Choice of Flour Is Key
The cornerstone of superior pizza dough lies in the flour's quality. Our preference is for 00 flour, an ultra-fine Italian variant with a protein content near 12%, fostering an optimal balance of firmness and softness. For those without access to 00 flour, bread flour is a suitable alternative, despite yielding a marginally altered texture.
Crucial Aspects: Water Heat and Moisture Ratio
Your water's warmth is crucial, impacting both the length of fermentation and the maturity of the dough. Opt for cooler water at 45°F (7°C) to slow down fermentation, enhancing the taste, or lukewarm water at about 85°F (29°C) for a faster process. The moisture ratio—or how much water you mix with flour—should stay within 60-70% for dough to perform optimally in common household ovens.
Less Yeast, Prolonged Timeframe
The key to flavorful dough lies in a minimal usage of yeast and giving ample time for it to ferment. We apply a scant 0.2% of fresh yeast relative to the flour's weight, allowing 24-48 hours for fermentation. This leisurely pace allows for the development of rich tastes as well as yielding more digestible dough.
Salt's Role Extends Beyond Seasoning
Salt isn't just a flavor enhancer—it bolsters gluten structure and moderates the dough's rising. We suggest employing fine sea salt at a rate of 2.5-3% of your flour's weight. Introduce it once your flour and water have begun amalgamating to prevent it from directly interacting with the yeast.
The Craft of Fermentation
Post-mixing, allocate two hours for your dough to undergo bulk fermentation at ambient temperature. Following this, portion it into individual balls, seal these in containers, and refrigerate for 24-72 hours. During this chilled fermentation phase, the real transformation occurs as enzymes assimilate starches into simpler sugars, facilitating flavor development and the caramelization visible in our crust.
Delicate Handling
As you prepare to craft pizza, take the dough out from refrigeration 1-2 hours in advance of baking to bring it to a mild temperature. Treating the dough with care preserves the air bubbles formed during fermentation. Rather than using a rolling pin, which flattens these bubbles, gently stretch the dough with the tips of your fingers.
The Essential Element: Intense Heat
Although our professional ovens can achieve a scorching 850°F (454°C), most residential ovens can only approximate 550°F (288°C). To make up for this, we recommend a preheated pizza stone or steel, kept hot for a solid hour, to mimic the fierce undersurface thermal impact necessary to procure a crunchy exterior complemented by a pillowy interior.
Honing the art of pizza dough is a progressive experience; each preparation is a chance to learn more about the technique. We cheer you on to jot down observations, calibrate the process and uncover the ideal setup for your home kitchen.
Curious to witness our dough-crafting firsthand? Partake in our monthly pizza seminars led by Chef Luca, illustrating these steps in detail. Monitor our events list for forthcoming sessions!