Here at HomeMealhub, our philosophy is that making an extraordinary pizza begins with making extraordinary dough. With more than 30 years under our belt refining our technique, we're thrilled to divulge a few of our dough-making insights. While we hold our unique recipe close to our hearts (certain legacies ought to be kept special!), these fundamental tips will assist you in crafting pizzeria-caliber pizza dough in the comfort of your kitchen.
Choose the Right Flour
Superior quality pizza dough is built on high-caliber flour. 00 flour, an ultra-fine Italian flour with a moderate protein level (typically around 12%), is what we recommend for a harmonious mix of strength and softness. If 00 flour isn't available, we suggest bread flour as a decent alternative, even if the results vary slightly.
Understand Water's Role
The temperature of the water you use can either speed up or slow down fermentation and affect the overall development of your dough. Cold water around 45°F (7°C) will slow down the fermentation, leading to a more nuanced flavor, while warmer water at about 85°F (29°C) speeds it up. For an optimum result in most standard ovens, aim for a hydration level – the ratio of water to flour – within 60-70% range.
Less Yeast, More Time
A crucial secret behind a richly flavored dough is to use less yeast and allow the mixture more time to ferment. We use a minuscule amount of fresh yeast, only about 0.2% in relation to our flour, to allow for a 24-48 hour fermentation period. This elongated process promotes the development of complex flavors and a more digestible dough.
More than Just Flavor: Salt's Role
Salt plays a pivotal role beyond just flavoring your dough; it fortifies the gluten network and tempers fermentation. We suggest fine sea salt at a ratio of 2.5-3% to your flour weight. Be sure to include it after the blend of flour and water to prevent it from directly interacting with the yeast.
Mastering Fermentation
Post-mixing, let your dough undergo an initial ferment at room temperature for a couple of hours, then separate and form it into balls. Store the dough balls in containers with lids and refrigerate them for 24-72 hours. It's within this cold fermentation stage that the transformation occurs – enzymes decompose starches into sugars, which turns into flavor and yields the coveted golden-brown crust.
Gentle Handling
Upon deciding to bake your pizza, take out the dough from your fridge 1-2 hours beforehand to bring it to room temperature. When shaping your dough, do so with care to maintain the development of air bubbles. Press and stretch the dough using your fingertips, avoiding the use of a rolling pin which could deflate those bubbles.
Heat: The Finishing Touch
Our wood-fired ovens reach heights of 850°F (454°C), but most household ovens top off at about 550°F (288°C). Balance this by utilizing a pizza stone or steel, heated for no less than an hour, to impart the intense bottom heat necessary for achieving a crunchy exterior and a fluffy interior.
Honing your pizza dough skills is an evolving process. Each time you make a new batch it's an opportunity to learn and refine your method. Take notes, modify elements and figure out the techniques that best suit your cooking space.
To witness our dough creation up close, attend our monthly pizza workshops where Chef Luca will guide you through these methods in greater detail. For information on upcoming sessions, please consult our events schedule!