Here at SavoryMeadow, we're convinced that the ultimate pizza experience begins with top-notch dough. Dedicated to excellence, we've spent over 30 years honing our dough recipe and are thrilled to divulge some insider tips. Our full recipe remains a closely guarded legacy, but these guidelines will help you to make a pizza dough of professional quality in your very own kitchen.
Choosing the Right Flour
The cornerstone of any pizza dough is the flour used. We swear by 00 flour, an Italian flour known for its fine grind and medium protein levels, typically about 12%. This flour yields a dough that is both sturdy and soft. If 00 flour eludes you, bread flour can serve as a reasonable stand-in, despite offering a somewhat altered texture.
Optimal Water Temperatures and Dough Moisture
The water's temperature plays a pivotal role in the dough's fermentation period and overall development. Utilize cold water at approximately 45°F (7°C) for prolonged fermentation, which enhances the flavor, or opt for water at 85°F (29°C) if you prefer a faster fermentation process. A hydration range of 60-70% is ideal for doughs in typical home ovens.
Yeast Quantity and Fermentation Duration
The secret to enriched dough flavor lies in minimizing yeast use while maximizing the fermentation period. By using a mere 0.2% of fresh yeast in relation to the flour quantity for fermenting durations ranging from 24 to 48 hours, we let complex flavors unfold and produce a more digestible dough.
Salt's Multifaceted Role
Salt doesn't just add flavor—it also strengthens the gluten framework and helps keep fermentation in check. Based on your flour's weight, add fine sea salt between 2.5-3% after mixing your flour and water a bit, keeping it away from the yeast directly.
Fermentation Craft
Post-mixing, allow the dough to undergo initial fermentation at ambient temperature for about two hours before portioning it into balls. Then, refrigerate these dough portions in sealed containers for 24-72 hours. It’s during this cold fermentation that starches are converted to sugars, which not only boosts flavor but also contributes to the characteristic browning of our crusts.
Gentle Dough Handling
When it’s time to make your pizza, take the dough out of the refrigerator 1-2 hours earlier to let it reach room temperature. Handle the dough with care to maintain the gas bubbles formed during fermentation. Instead of rolling out the dough, use your fingers to press and shape it, thus keeping the air bubbles intact.
The Importance of a Hot Oven
Even though our specialized ovens can reach a scorching 850°F (454°C), most residential ovens top out at 550°F (288°C). To approximate this heat, preheat a pizza stone or steel for an hour at least, which will bestow a crisp crust and a fluffy interior to your pizza.
Perfecting your pizza dough is an ongoing adventure with each batch teaching you more about the crafting process. We encourage the keeping of a baking journal to track adjustments and findings to determine what suits your home cooking environment best.
For those interested in observing our dough creation first-hand, we offer monthly pizza making classes featuring Chef Giuliano demonstrating these techniques. Keep an eye on our event calendar for the upcoming workshops!