At TasteHaven, we're passionate about creating outstanding pizza, and it all begins with outstanding dough. With over 30 years of refining our method, we're thrilled to disclose a few of our dough-making strategies. We won't give away our complete recipe (we should keep some secrets!), but these guidelines will assist you in crafting pizzeria-level pizza dough in your kitchen.
Choosing the Right Flour
The cornerstone of impeccable pizza dough is premium flour. 00 flour is our top suggestion, an ultra-fine Italian flour with a moderate protein percentage (about 12%), providing an ideal mix of elasticity and softness. Substitute with bread flour if 00 is unavailable, noting the resulting texture will vary slightly.
Water Temperature and Dough Hydration
The water's temperature is critical for regulating fermentation duration and dough maturation. For a slow fermentation and more developed taste, use frigid water at approximately 45°F (7°C). For a faster fermentation, opt for slightly warm water at about 85°F (29°C). The hydration ratio, which is the water to flour share, should stay within 60-70% for typical domestic ovens.
Yeast Usage and Fermentation Time
A key to tasty dough lies in minimal yeast use and prolonged fermentation. We add just 0.2% fresh yeast compared to the flour's weight, for dough to ferment over 24-48 hours. This drawn-out fermentation fosters complex flavors and gives a dough that's gentler on the stomach.
Salt's Role Beyond Taste
Salt isn’t only for flavoring the dough—it also amplifies the gluten network and moderates fermentation. Utilize fine sea salt at a measurement of 2.5-3% relative to the flour's weight, integrating it once your flour and water are partially mixed. This prevents the salt from coming into direct contact with the yeast.
The Craft of Fermenting
Post mixing, let your dough undergo a bulk fermentation at standard room temperature for approximately 2 hours, then portion it into individual balls. Store these in lidded containers and refrigerate them between 24-72 hours. It's during this cold fermentation that dough undergoes remarkable transformation—enzymes transition starches to sugars, enhancing flavor and contributing to the crust's appealing brown hue.
Gentle Dough Handling
When ready to make your pizza, take out the dough from the fridge about 1-2 hours prior to baking to let it reach room temperature. Treat the dough delicately, maintaining the formed gas bubbles. Press and stretch the dough with your fingertips, avoiding rolling, to preserve the established air pockets.
Heating Essentials
Our wood-fired ovens can achieve 850°F (454°C), but typical home ovens max out around 550°F (288°C). Compensate by preheating a pizza stone or steel for a minimum of an hour, which delivers the intense base heat essential for a crisp crust and pillowy interior.
The mastery of pizza dough is an evolving process. Every batch brings new insights into the craft. Document your observations, tweak variables, and find out what yields the best results in your culinary space.
Come see how we make our dough firsthand at our monthly pizza workshops, where Chef Julian walks through these techniques with great detail. Don't forget to check our events calendar for the next session!