Here at HarvestSeedCafe, we are firm believers that extraordinary pizza is birthed from extraordinary dough. With over thirty years of refining our mixture, we're thrilled to divulge a few of our dough-making insights to you. While the specific details of our signature blend remain a treasured secret, these fundamental guidelines can elevate your at-home pizza dough to a professional standard.
Flour Quality is Key
A superior-grade flour is the bedrock of top-notch pizza dough. Our recommendation is to opt for 00 flour, which is a finely milled Italian variety and has a moderate protein level of around 12%, striking an optimal balance between dough elasticity and softness. Should 00 flour be elusive, bread flour makes for an adequate alternative, albeit with a noticeably distinct texture.
The Detail in Water Temperature and Dough Hydration
The fermentation duration and dough maturation are influenced by the water’s temperature. Cold water around 45°F (7°C) facilitates a slower fermentation, yielding a more robust taste, while warmer water at about 85°F (29°C) speeds up the process. As for dough hydration, maintaining a water-to-flour ratio of 60-70% works well for conventional home ovens.
A Touch of Yeast for Lengthy Fermentation
A little-known tip for a rich-tasting dough lies in using minimal yeast and allowing a substantial fermentation period. A mere 0.2% of fresh yeast pertaining to the amount of flour, coupled with a fermentation period of 24-48 hours, can foster the development of intricate flavors and result in a dough that's lighter on the stomach.
Salt's Function Beyond Taste Enhancement
Salt serves multiple purposes; aside from adding taste, it fortifies the gluten network and modulates fermentation. We advocate the use of fine sea salt at a 2.5-3% ratio to your flour mass. It's best to introduce it when the flour and water combination process has commenced to avoid direct contact with the yeast.
The Craft of Fermenting
Subsequent to the mix, let your dough undergo an initial, room-temperature bulk fermentation for 2 hours, then segregate it into single-use portions. Stash these in lidded containers and refrigerate for a span ranging from 24 to 72 hours. It's during this colder fermentation period that enzymes break down the starches into sugars, enhancing flavor and yielding the crust's signature browning.
Gentle Handling
Prior to pizza creation, your dough should exit the cold storage 1-2 hours before you plan to bake, to settle back to ambient temperature. While handling the dough, do so with care to retain the air pockets that formed during fermentation. Instead of employing a rolling pin, which would deflate the bubbles, gently press and stretch the dough with your fingertips.
The Importance of High Heat
Though our commercial wood-fired ovens can heat up to 850°F (454°C), the maximum for typical household ovens is usually around 550°F (288°C). To emulate the intense bottom heat that these ovens provide, a pre-heated pizza stone or steel is essential and should be warmed up for a minimum of an hour. This is what gives the crust its crisp finish and a light interior.
Perfecting pizza dough is an ongoing process of learning and experimentation. Every batch offers new insights. Keep track of your experience, tweak the various factors, and discover the approach that best suits your own kitchen environment.
For a hands-on experience and a closer look at how we make our dough, consider participating in one of our monthly pizza-making sessions where Chef Julian showcases these methods in more depth. To find out when the next workshop is, peruse our event schedule!