At PineHarbor, our philosophy maintains that outstanding pizza is born from outstanding dough. With over thirty years to hone our technique, we're delighted to impart some of our dough crafting tips, sans disclosing our proprietary blend to maintain the reverence of our tradition. These guidelines will aid in crafting a pizzeria-quality pizza dough in the confines of your home.
The Importance of Flour
The bedrock of superb pizza dough is premium grade flour. We endorse the use of 00 flour, an ultra-fine Italian variant with a moderate level of protein, approximately 12%, to achieve an impeccable equilibrium of dough resilience and tenderness. In the absence of 00 flour, a viable alternative is bread flour, which provides a marginally different texture.
Water's Temperature and Dough's Hydration
The dough's development and the rate of fermentation are contingent on the water’s temperature. For an extended fermentation, yielding a superior flavor profile, opt for cold water around 45°F (7°C). For an expedited fermentation, warm water at about 85°F (29°C) is preferable. Aim for a hydration percentage between 60-70% for optimal results in home ovens.
Yeast Amounts and Fermentation Duration
To achieve a dough rich in flavor, the trick lies in reducing yeast quantities and prolonging fermentation periods. Our formula calls for a scant 0.2% fresh yeast relative to the flour volume for fermentations spanning 24-48 hours. This prolonged time frame contributes to the development of intricate flavors and results in a more digestible dough.
Salt's Dual Role
Salt is more than a flavor enhancer—it fortifies gluten structures and moderates fermentation rates. We recommend fine sea salt at a measure of 2.5-3% of your flour’s weight. Introduce it after mixing the flour and water slightly to prevent the salt from directly engaging the yeast.
The Science and Craft of Fermentation
Post-mixing, let your dough undergo primary fermentation at ambient temperature for 2 hours, after which divide it into individual portions. Stow these portions in sealed containers and refrigerate anywhere from 24-72 hours. It's during this cooler fermentation that enzymatic reactions convert starch into sugar, thus enhancing flavor and ensuring the coveted browning effect in our crusts.
Handling the Dough with Finesse
When it's pizza crafting time, take the dough out of refrigeration 1-2 hours before baking to let it acclimate. Handle your dough with a delicate touch to maintain the development of air pockets. Employ your digits to press and extend the dough, steering clear of using a rolling pin which would deflate those imperative bubbles.
A Touch of Heat is Essential
While we achieve temperatures of 850°F (454°C) in our wood-fired ovens, domestic ovens generally reach 550°F (288°C). To counteract this discrepancy, utilize a pizza stone or steel which has been thoroughly heated for an hour minimum. This technique compensates by providing the vigorous lower heat necessary for a crispy crust and light interior.
Mastering the art of pizza dough making is an ongoing process, with each iteration offering new insights. We urge enthusiasts to keep a log, tweak the variables, and ultimately find the ideal equation for their home kitchen.
For a chance to witness our dough crafting method firsthand, attend our monthly pizza workshops, where Chef Luca demonstrates these processes step by step. Visit our events calendar for forthcoming workshop dates!