At HarborGladePlain, we're of the mind that the cornerstone of superb pizza is the dough. After refining our methodology over thirty years, we're thrilled to divulge several dough secrets to you. While the proprietary nature of our exact recipe holds, the following guidelines will set you on your way to achieving pizzeria-caliber pizza dough in the comfort of your kitchen.
Choosing the Right Flour
The quality of your flour sets the stage for good pizza dough. 00 flour, which is finely milled Italian flour with a protein content close to 12%, is what we suggest for a balance of pliability and resilience. In the absence of 00 flour, a good alternative is bread flour, although this will slightly alter the final texture.
The Role of Water Temperature and Dough's Hydration
Your water's temperature is instrumental in the timing of fermentation and development of the dough. Opt for a cooler 45°F (7°C) for a drawn-out fermentation that heightens flavor or warmer 85°F (29°C) water for a speedier process. Your dough's hydration level, being the water-to-flour ratio, should fall within 60-70% for standard home ovens.
Opt for Less Yeast and More Time
An important key to tasty dough is minimizing yeast use and maximizing fermentation duration. We use a mere 0.2% fresh yeast in relation to flour weight for fermenting periods spanning 24-48 hours, enhancing flavor development, and facilitating easier digestion.
Salt's Dual Function
Salt is not merely a flavor enhancer—it also reinforces the gluten network and modulates fermentation. We use fine sea salt at a concentration of 2.5-3% based on the flour weight, integrating it once the flour and water begin to merge, thus preventing direct contact with the yeast.
Fermentation's Craft
Post-mixing, the dough should undergo primary fermentation at room temperature for a couple of hours, followed by sectioning into balls for individual portions. Enclose these in lidded containers and chill for 24-72 hours. During this cold fermentation, enzymes break down the starches into sugars, enriching the flavor and contributing to the crust's attractive browning.
Gentle Handling
Prior to crafting your pizza, extract the dough from the refrigeration 1-2 hours before baking, allowing it to reach room temperature. When shaping the dough, be delicate to maintain the gas bubbles that have formed, pressing and stretching with your fingertips rather than flattening with a rolling pin.
Intense Heat as the Finishing Step
Although our specialty ovens can surge to 850°F (454°C), you're likely working with a home oven that peaks around 550°F (288°C). To imitate that intense heat, preheat a pizza stone or steel for a prolonged hour, ensuring a pivotal blast of base heat that accomplishes that desired crispness and voluminous interior.
Refinement of pizza dough is an evolving process where each preparation teaches something new. We urge you to document your iterations, tinker with the various elements, and discern what achieves the best results in your kitchen.
To witness our dough-crafting firsthand, attend one of our monthly pizza classes where Chef Luca details these practices. Visit our events calendar to find out about forthcoming sessions!