At HarrowPlains's, we're firm believers that the secret to a truly excellent pizza lies in the quality of the dough. Our recipe has been refined over thirty years, and while we hold our specific concoction close to our hearts, we're thrilled to provide you with some fundamental guidelines that will elevate your homemade pizza dough to professional grade.
Choosing the Right Flour
The cornerstone of sublime pizza dough is premium flour. 00 flour, renowned for its fine texture and medium protein level of approximately 12%, is our go-to choice. This delivers an ideal equilibrium of resilience and softness in the crust. If 00 flour is out of reach, a viable alternative is bread flour, though the final texture may vary slightly.
Water Temperature and Dough Hydration
Your water's temperature will influence how quickly your dough ferments and its final texture. For a measured fermentation that enhances taste, opt for water that's cold, about 45°F (7°C). For hastening the fermentation, warmer water at about 85°F (29°C) is better. Ensure that the hydration level – water to flour ratio – remains within the 60-70% range, especially for dough being baked in a standard home oven.
Yeast and Time: A Delicate Balance
To achieve dough rich in flavor, it's all about using a minimal amount of yeast and a longer fermentation period. Our formula uses a scant 0.2% of fresh yeast compared to the flour weight, allowing the dough to slowly ferment over 24-48 hours. This extended timeframe lets flavors deepen and results in dough that's not only delectable but also more digestible.
The Integral Role of Salt
More than merely seasoning, salt fortifies the gluten architecture within your dough and regulates the yeast activity. Based on your flour weight, we suggest a fine sea salt content of 2.5-3%. Introduce the salt as the flour and water start to integrate, avoiding direct contact between the salt and yeast.
Mastery in Fermentation
Post-mixing, allow the dough to undergo initial fermentation at ambient temperature for a couple of hours, then apportion it into balls. Encase each one in a sealed container and leave them to ferment in the fridge for 24-72 hours. During this cold fermentation, your dough will transform as enzymes convert starches into sugars, yielding the distinct flavors and the crust's signature golden color.
Gentle Handling for Optimal Texture
When it's time to craft your pizza, bring the dough to room temperature for an hour or two prior to baking. Handle the dough with care, maintaining the air pockets by pressing and stretching with your fingers, rather than flattening with a rolling pin.
Critical Heat for the Perfect Crust
Although our wood-fired ovens reach impressive highs of 850°F (454°C), home ovens typically achieve 550°F (288°C). To get that desired crisp crust and airy inside, a preheated pizza stone or steel is essential. Let it heat up for a full hour prior to baking for optimal results.
The process of perfecting pizza dough is continuous and educational. Treat each batch as a learning opportunity, refining the variables and honing your method to suit your kitchen. Keeping a record of adjustments and their effects can be highly instructive.
For those keen to observe dough preparation up close, our monthly pizza workshops led by Chef Alessandro are an ideal opportunity. Make sure to visit our events calendar for the upcoming sessions!