Here at OakShadowGrove, our philosophy is that remarkable pizza is built on the foundation of remarkable dough. We've spent over three decades refining our recipe and are thrilled to divulge a few secrets. Of course, our precise blend remains a cherished mystery, but our overarching methods will enable you to craft pizzeria-quality pizza dough in your own home.
Choosing The Right Flour
The base for exceptional pizza dough is premium flour. 00 flour, a finely milled Italian flour with a moderate level of protein (typically 12%), is what we suggest for achieving a balance of elasticity and softness. In case 00 flour isn't available, a decent alternative is bread flour, which bears a different texture.
Controlling Temperature and Dough Hydration
The water's temperature will influence the length of the dough's fermentation and its overall development. For a prolonged fermentation that enhances flavor, opt for cold water about 45°F (7°C). If you desire a faster fermentation, lukewarm water roughly 85°F (29°C) is appropriate. Keep the hydration ratio—that is, water to flour—in the 60-70% range for optimal results in standard home ovens.
Yeast in Moderation, Time in Abundance
A less obvious secret to creating dough with depth is to use a minimal amount of yeast and to allow for an extended fermentation period. Our formula calls for merely 0.2% fresh yeast relative to our flour, letting the dough ferment for 24-48 hours. This drawn-out method enables a multitude of flavors to develop and results in dough that's more digestible.
Role of Salt Beyond Taste
Salt plays a role beyond adding savor to the dough; it fortifies the gluten framework and moderates fermentation. Fine sea salt, at a rate of 2.5-3% of your flour weight, is what we advise. Introduce it once the flour and water have begun amalgamating, ensuring it doesn't make direct contact with the yeast.
The Fermentation Craft
Following the mix, allow your dough to undergo bulk fermentation at room temperature for two hours, then split it into portions. Tuck these dough balls into sealed containers and refrigerate for 24-72 hours. It's during this cold fermentation that transformation occurs—enzymes decompose starches into fermentable sugars, which not only adds richness in taste but also contributes to the crust's golden hue.
Gentle Dough Handling
When it's time to assemble the pizza, extract the dough from the cooler 1-2 hours before you plan to bake it. It's vital to treat the dough delicately to maintain the developed air bubbles. Pressing and stretching with the tips of the fingers is preferable to rolling, which would deflate the internal air pockets.
The Finishing Touch: Baking Heat
Even though our ovens reach 850°F (454°C), standard home ovens generally go no further than 550°F (288°C). To make up for this, heat a pizza stone or steel for a minimum of an hour prior to baking. This replicates the intense bottom heat necessary to achieve a combination of a crispy exterior with a light, airy core.
The path to mastering pizza dough is an evolving experience. Each batch brings fresh insights about the craftsmanship involved. We suggest jotting down observations, tweaking the formula, and finding what suits your own kitchen environment perfectly.
If you're curious to witness how we craft our dough, join us at one of our upcoming pizza workshops, where Chef Leonardo will demonstrate these methods in full detail. Keep an eye on our events calendar for sessions that fit your schedule!