At DailyHarbor, we're convinced that the cornerstone of extraordinary pizza is in the quality of the dough. Having refined our recipe over 30 years, we're thrilled to divulge a few of our dough-making tips. Our precise recipe is a closely-guarded secret, but these foundational guidelines you can implement at home will bring your pizza base closer to what you'd savour in a professional setting.
Quality of Flour Is Key
Top-notch pizza dough starts with superior flour. Our preference is for 00 flour, which is a very fine Italian variant with a moderate protein content, typically around 12%. It strikes a harmonious blend of chewiness and softness. If 00 flour isn't available, bread flour is an adequate stand-in, but expect a minor alteration in texture.
Importance of Water Temperature and Dough Hydration
Your water's temperature plays a crucial role in the dough's fermentation and development. Cooler water at approximately 45°F (7°C) will slow down fermentation, enhancing flavor, while warmer water around 85°F (29°C) will speed it up. Aim for a 60-70% hydration ratio for a dough that bakes well in most domestic ovens.
Yeast Proportions and Fermentation Time
To achieve a dough with deep flavor, a small amount of yeast and a longer fermentation period are vital. We use a mere 0.2% of fresh yeast relative to flour weight, and let it ferment over 24-48 hours. This extended duration not only brings out a complex taste profile but also results in a dough that's gentler on the stomach.
Salt's Role Goes Beyond Flavoring
While salt certainly lends flavor to your dough, it also fortifies the gluten network and keeps fermentation in check. Fine sea salt at a ratio of 2.5-3% to your flour weight is optimal. Introduce it once the water and flour mixture has begun to associate to sidestep any direct yeast interference.
Fermentation: The Hidden Artform
Once mixed, your dough should undergo a primary rise at room temperature for a couple of hours before being divided into balls. Store these in sealed containers and let them cold ferment in your refrigerator for 24 to 72 hours. It’s during this refrigerated fermentation that the dough transforms, with enzymes converting starches to sugars, adding flavor and enabling that golden-brown finish on our pizza crusts.
Gentle Dough Handling
When you're ready to make a pizza, take out the dough from the fridge 1-2 hours ahead of time to let it come to room temperature. Handle the dough with a light touch to maintain the air bubbles. Gently press and stretch with your fingers instead of using a rolling pin, which can deflate the dough’s structure.
The Last Element: Intense Heat
Although our professional ovens achieve 850°F (454°C), a typical kitchen oven may only reach around 550°F (288°C). To approximate our baking conditions, we suggest you heat a pizza stone or steel for at least an hour. This replicates the strong bottom heat necessary for that crisp shell and fluffy interior.
Perfecting pizza dough is a craft where each attempt teaches you more about the inherent character of the dough. It's beneficial to keep a record of your endeavours, tweak the variables, and find the sweet spot that suits your kitchen's conditions.
For an in-depth look at our dough-preparation process, attend one of our monthly pizza-making workshops led by Chef Giovanni. To find out more, peruse our events calendar for forthcoming sessions!