Here at GreenPortal, we're convinced that the cornerstone of remarkable pizza is exceptional dough. With over thirty years dedicated to refining our dough, we're thrilled to divulge some insider knowledge. While the precise recipe remains our little secret (every tradition has its rites!), these vital tips will get you closer to achieving professional-grade pizza dough right in your kitchen.
Flour: The Base Ingredient
The cornerstone of any robust pizza dough is premium flour. 00 flour is our go-to choice, an ultra-fine Italian variety that boasts a protein content roughly around 12%, ensuring a delicate yet durable structure. In the absence of 00 flour, a decent second is bread flour, though expect a minor change in texture.
Optimal Water Temperature and Dough Hydration
Water temperature is pivotal in controlling both the fermentation duration and the development of your dough. Opt for cooler water at 45°F (7°C) for an extended fermentation that yields a richer taste, or use water at about 85°F (29°C) for a speedier process. The dough's hydration, meaning the water to flour proportion, is ideally set between 60-70%, especially for home ovens.
Less Yeast, More Time
The secret to a tasty dough lies in minimal yeast and extended fermentation periods. We apply barely 0.2% fresh yeast based on our flour's weight, allowing our dough to ferment for 24-48 hours. Slower fermentation brings out a complexity in flavor and renders the dough more digestible.
Role of Salt
Salt brings more than just flavor; it's crucial for reinforcing the gluten framework and regulating the fermentation. We propose using finely granulated sea salt at a ratio of 2.5-3% to the flour's weight, introducing it once the flour and water begin to merge so that it doesn't impede the yeast directly.
The Fermentation Craft
Post-mixing, your dough should undergo initial bulk fermentation at ambient temperature for a couple of hours. Next, divide it into individual portions and enclose these portions in lidded containers, then refrigerate for a range of 24-72 hours. It's within this cool fermentation stage that enzymes work their magic, converting starches into sugars, leading not only to a delightful taste but also the characteristic golden-brown crust.
Gentle Dough Handling
When ready to bake, the dough should be removed from its chilled state 1-2 hours prior to baking. Treat it delicately to keep the air bubbles intact. Rather than a rolling pin, employ your hands to gently press and stretch the dough, conserving the airiness.
Delivering Heat
Though our professional ovens soar to 850°F (454°C), a typical home oven usually tops out at 550°F (288°C). Bridge this gap by using a pizza stone or steel, preheated for an hour to replicate that intense heat necessary for a flawlessly crisp crust and fluffy interior.
Mastering pizza dough takes patience and learning. Each attempt imparts new knowledge. Make notations, tweak the variables, and discover what yields the best results in the comfort of your kitchen.
If you're eager to observe our dough preparation firsthand, our monthly pizza workshops are not to be missed, where Chef Julian will showcase these methodologies in depth. For upcoming sessions, glance over our event schedule!