At EmberLeafStudio, we're dedicated to the craft of pizza-making and it all begins with top-notch dough. With over thirty years of refinement, we're thrilled to offer guidance on crafting pizza dough that could rival that of any fine eatery, although our specific blend remains a cherished secret. Consider these key aspects for a homemade dough that won't disappoint.
The Significance of Flour
The cornerstone of any outstanding pizza dough is premium flour. 00 flour, known for its fine grind and moderate protein level (approximately 12%), is our recommendation for achieving a dough that's both robust and supple. If 00 flour is unavailable, bread flour can serve as a substitute, despite a minor texture variation.
Water's Temperature and Dough Hydration
Fermentation time and dough consistency are greatly influenced by water temperature. Opt for cold water at 45°F (7°C) for prolonged fermentation, enhancing flavor, or choose 85°F (29°C) water for a speedier fermentation. A hydration rate of 60-70% is best suited for conventional home ovens.
Yeast Usage and Fermentation Duration
A pivotal element in creating a rich-tasting dough is minimizing yeast usage and extending fermentation. A mere 0.2% fresh yeast based on the weight of the flour is all we use for dough that ferments over one to two days. Longer fermentation not only enriches the flavor but also results in a dough that's gentler on the stomach.
Salt's Dual Role
Salt doesn't simply enhance taste—it also reinforces the gluten network and regulates yeast activity. We endorse the use of fine sea salt at a ratio of 2.5-3% to the flour's weight. To avoid salt coming into direct contact with the yeast, add it once the flour and water start to mix.
The Craft of Fermentation
Post-kneading, let your dough undergo bulk fermentation at ambient temperature for a couple of hours, then apportion it into balls. Store these in sealed containers and let them chill in the refrigerator for a span of 24-72 hours. The cold fermentation stage is crucial—enzymes are transforming starches into sugars, enhancing flavor and achieving the distinctive crust browning.
Gentle Dough Handling
When it's time to bake, remove the dough from cooling one to two hours beforehand. Keep handling of the dough to a minimum to maintain the developed gas bubbles. Pressing and shaping the dough with your fingertips is preferable over rolling to conserve the air pockets.
Heat's Finishing Touch
Despite our wood-fired ovens achieving 850°F (454°C), home ovens typically only reach about 550°F (288°C). To counteract this, extensively heat a pizza stone or steel for a minimum of one hour. This ensures the fierce heat required for a crispy crust and fluffy inside texture.
Honing the art of pizza dough is an ongoing process; each attempt teaches you more about the nuances involved. We propose that you take detailed notes, adjust the process as needed, and uncover what gives you the best results in your own kitchen.
For a demonstration of our dough-preparation methods, consider attending one of our monthly pizza workshops where Chef Alessandro will showcase these techniques comprehensively. Visit our events page for forthcoming workshop dates!