At GardenPantry, our ethos is that top-notch pizza is rooted in top-notch dough. With over thirty years of refining our formula, we are thrilled to disclose some of our dough-making wisdom. While our exact blend is a close-guarded family tradition, these core guidelines will enable you to create pizza dough of professional caliber in your own kitchen.
Choice of Flour Is Key
A superior pizza dough starts with premium flour. For the best ratio of elasticity and softness, we advocate using 00 grade flour, an Italian variety finely ground with a medium protein level of about 12%. Although it's possible to use bread flour as an alternative, it will yield a somewhat different feel.
Hydration and Water Temperature
The temperature of the water can significantly influence dough development and the rate of fermentation. Cold water, around 45°F (7°C), is ideal for a prolonged fermentation period which enhances taste, while warmer water, circa 85°F (29°C), accelerates fermentation. The water-to-flour ratio, or hydration level, should lie within 60-70% for optimal results in standard home ovens.
Limited Yeast for Extended Fermentation
For a truly rich flavor, the key is to use a minimal amount of yeast and allocate more time for the dough to ferment. Our method utilizes a mere 0.2% ratio of fresh yeast to the weight of the flour, allowing for a fermentation period that lasts from 24 to 48 hours. This leisurely pace encourages the development of a more complex taste profile while yielding a more digestible dough.
Salt’s Role Goes Beyond Taste
Salt is not merely a flavor enhancer for your dough; it also fortifies the gluten network and moderates fermentation speed. We suggest fine sea salt at a proportion of 2.5-3% relative to the flour weight, ensuring to introduce it once the flour and water begin to integrate, so as to avoid the salt directly coming into contact with the yeast.
Fermentation: A Fine Art
Once mixed, let your dough go through a primary bulk fermentation at ambient temperature for 2 hours before portioning into individual balls. Stow these in sealed containers and refrigerate them for a duration of 24-72 hours. It is during this cold fermentation that the transformation occurs: enzymes convert starch into sugar, enhancing flavor while contributing to the distinct browning of our crusts.
Gentle Handling
When it’s pizza crafting time, take out your dough from the fridge 1-2 hours in advance of baking to warm it up. Treat the dough with care to maintain the air pockets that have formed, using your fingers to press and extend the dough instead of rolling, which would deflate these essential bubbles.
The Crucial Element: Heat
While our wood-fired ovens soar to 850°F (454°C), home ovens usually top out near 550°F (288°C). To mimic the intense heat, employ a preheated pizza stone or steel for no less than one hour. This approach gives you the strong underside scorch required for that sought-after crunchy exterior and a light and fluffy interior.
Crafting the perfect pizza dough is an evolving process where each attempt teaches you more about the craft. Adjust and record your findings to fine-tune your process and discover the ideal technique for your specific kitchen situation.
For those interested in observing our dough preparation firsthand, we offer monthly pizza-making classes led by Chef Alessandro, who will guide you through these steps and more. Visit our events schedule for the upcoming session dates!