Here at OpenHarbor, our conviction is that extraordinary pizza originates from extraordinary dough. After honing our dough recipe for over thirty years, we take great pleasure in divulging some of our dough-making wisdom to you. Though our specific mixture remains a closely-held secret, we'll impart key tenets that empower you to craft pizzeria-caliber pizza dough within your home's confines.
Significance of Flour Quality
The cornerstone of superior pizza dough is premium-grade flour. 00” flour, finely milled Italian variety with a moderate protein level of about 12%, is preferred as it yields an optimal mix of chewiness and tenderness. In its absence, bread flour is an acceptable alternative, albeit with a marginally altered texture.
Importance of Water's Temperature and Dough Hydration
The water's warmth plays a pivotal role in the timing of fermentation and the maturation of your dough. Utilize chilly water near 45°F (7°C) for a slow fermentation process, which enhances taste, or warmer water around 85°F (29°C) for a faster reaction. Aim for a water to flour ratio within the window of 60% to 70% for ideal results in typical home ovens.
Yeast Quantities and Fermentation Duration
A flavourful dough's secret lies in utilizing a scant amount of yeast and allowing for an extended fermentation. We achieve this by using a mere 0.2% of fresh yeast in relation to our flour's weight, and we let the dough ferment for periods ranging from 24 to 48 hours. Such extended fermentation times foster the development of rich flavors and yield a more digestible dough.
Salt's Dual Role
Salt does not only impart flavor; it also reinforces the gluten framework and moderates yeast activity. A fine sea salt, included at a rate of 2.5–3% relative to the weight of your flour, is recommended. Introduce it once your water and flour have begun to amalgamate, ensuring the yeast does not come into direct contact with the salt.
Mastery of Fermentation
Post mixing, allow the dough to undergo primary fermentation at ambient temperature for a couple of hours, followed by division into separate balls. Seal these portions within lidded containers and refrigerate them for a span of 24 to 72 hours. During this cold fermentation, enzymatic actions break down starches into simpler sugars, enriching taste and contributing to the beautiful golden-brown finish of our pizza crusts.
Considerate Dough Handling
When the moment arises to craft your pizza, take out the dough from the cooler 1-2 hours ahead of baking to allow it to reach room temperature. Be delicate in your handling to conserve the developed gas bubbles. Employ your fingers to press and stretch the dough, resisting the urge to roll it, which would deflate the valuable air pockets.
Furnace-Like Heat for the Finishing Stroke
While our brick ovens soar to the lofty heights of 850°F (454°C), standard home ovens typically peak at around 550°F (288°C). Overcome this discrepancy by preheating a pizza stone or steel for a fair hour, thus providing that much-needed intense foundation heat that gives the crust its external crispiness and internal fluffiness.
Attaining mastery in pizza dough preparation is an ever-evolving process, where each dough batch serves as a learning experience. We advocate recording your observations, tweaking the variables, and seeking out the method that rises to the occasion within your personal cooking domain.
For an opportunity to witness our approach to dough creation first-hand, consider attending one of our monthly pizza-making workshops, where Chef Giovanni will demonstrate these techniques in depth. For the next session, make sure to consult our events timetable!