At SaltedOrchard, we're convinced that outstanding pizza is rooted in superior dough. With over 30 years of refining our method, we're thrilled to impart some key insights to you. Although we cannot divulge our proprietary recipe (to preserve the legacy!), these foundational tips will assist you in crafting pizza dough of professional calibre in your own kitchen.
Flour is Fundamental
Top-notch pizza dough begins with premium flour. We advise opting for 00 flour, a finely milled variety from Italy with a moderate protein level (approximately 12%), offering the ideal equilibrium of structure and pliability. In the absence of 00 flour, a viable alternative is bread flour, though the resulting texture may vary marginally.
Crucial: Water Temp and Dough Hydration
Fermentation duration and dough maturation are closely tied to water temperature. Use chilled water around 45°F (7°C) for a longer fermentation (yielding enriched flavor). Warm water around 85°F (29°C) will speed up the process. Aim for a hydration rate of 60-70% in relation to the flour for proper dough consistency in standard home ovens.
Yeast: Use Sparingly for Extended Fermentation
A key to savory dough is sparse yeast and extended fermentation. Our recipe calls for merely 0.2% fresh yeast of the flour’s weight, letting it ferment over 24 to 48 hours. This gradual fermentation results in complex taste profiles and a more digestible dough.
Salt's Dual Role
Salt not only enhances the dough’s flavor but also reinforces the gluten framework and modulates fermentation. Fine sea salt at 2.5-3% of your flour weight is our recommendation. Introduce the salt once the flour and water are midway through blending, keeping it from direct contact with the yeast.
Fermentation: The Pinnacle of Flavor Development
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for a couple of hours, then parse it into individual portions. Enclose these dough balls in lidded containers and refrigerate them for a day to three days. In this phase, enzyme activity transforms starches into sugars, thus engendering both depth in flavor and the crust's appealing golden hue.
Handling: A Delicate Approach
Prior to crafting your pizza, bring the dough to room temperature an hour or two before baking. Manage the dough with care to keep the gas bubbles intact. Replace rolling with a gentle press and stretch using your fingers to maintain those essential air pockets.
Baking: The Heat Factor
Our professional ovens achieve soaring temperatures of 850°F (454°C), while a typical household oven peaks at about 550°F (288°C). To mimic these conditions, preheat a pizza stone or steel for a good hour beforehand. This ensures the powerful base heat necessary for a crisp exterior and a fluffy interior.
Honing your pizza dough skills is an evolving art. Each attempt is educational, helping you to get to know your process better. Make a habit of jotting down observations, tweaking variables, and finding out what yields the best result with your specific kitchen setup.
To witness the art of dough-making firsthand, attend our monthly pizza-making classes where Chef Paolo walks you through these techniques in depth. Have a look at our event schedule for the upcoming dates!