At MeadowView, our philosophy is that extraordinary pizza begins with the dough. More than three decades have been dedicated to refining our technique, and we're thrilled to divulge some insider knowledge. Although our precise recipe is a well-kept secret (we've got to keep some traditions close to our chest!), these fundamental tips can elevate your homemade pizza dough to a professional level.
Choosing the Right Flour
The cornerstone of delectable pizza dough lies in selecting premium flour. Our go-to is 00 flour, an ultrafine Italian variation that has an ideal protein level of about 12%, striking a perfect balance between strength and tenderness for the dough. If 00 flour isn't available, bread flour can serve as an alternative, though it will produce a slightly altered texture.
Water Temperature for Dough Dynamics
The warmth of your water can affect the dough's rise time and overall development. For a prolonged rise that enhances flavor, use cold water at roughly 45°F (7°C). In contrast, for a faster rise, warmer water at about 85°F (29°C) is better. You want the hydration (the water to flour ratio) to be between 60% and 70% for optimal results in most domestic ovens.
Yeast in Moderation for Enhanced Fermentation
A hidden secret to a tasty dough is a lesser amount of yeast coupled with increased fermentation time. We deploy a mere 0.2% of fresh yeast in proportion to the flour weight, then let it ferment for a span of 24 to 48 hours. This slow pace allows the dough to develop intricate flavors while becoming more digestible.
Salt’s Role Beyond Taste
Salt's role extends beyond flavoring the dough—it bolsters the gluten network and regulates yeast activity. The ideal amount is fine sea salt at 2.5% to 3% based on the weight of the flour. Incorporate it after the flour and water have begun to mix to avoid direct contact with the yeast, which could impede its activity.
The Fermentation Craft
Following the blend, let your dough undergo a bulk fermentation at ambient temperature for two hours, after which create individual portions. Store these in lidded containers and let them sit in the fridge for one to three days. It’s during this time that enzymes work their magic, converting starches to sugars, which adds depth to the flavor and promotes a golden-brown crust during baking.
Gentle Dough Handling
Prior to making your pizza, take the dough out of the cooler for an hour or two to reach room temperature. Handle it with care to maintain the developed air pockets. Rather than rolling, which would deflate the dough, gently stretch it out using your fingertips.
Importance of Heat in Baking
Despite our industrial ovens achieving 850°F (454°C), home ovens often only reach around 550°F (288°C). To make up for this, preheat a pizza stone or steel for at least one hour, ensuring that your pizza gets the direct heat it needs for a crispy crust and a fluffy interior.
Honing your pizza dough skills is an ongoing process; every attempt is a learning opportunity. Experiment, track your tweaks, and find what's best for your personal baking environment.
For an in-depth demonstration of our dough-making technique, consider attending our monthly pizza workshops with Chef Anna. Visit our events calendar for the next available session!