At GreenValleyFarm, we're passionate about creating extraordinary pizza beginning with top-notch dough. With over 30 years of refining our technique, we're thrilled to unveil some of our dough-making wisdom. Although we keep our precise mixture close to our hearts, these key points will assist you in achieving pizzeria-caliber pizza dough in your own kitchen.
Choosing the Right Flour
The bedrock of outstanding pizza dough is premium flour. Our choice is 00 flour, which is finely milled Italian flour with a moderate amount of protein, around 12%, to create an equilibrium of pliability and resilience. Should 00 flour be elusive, a viable alternative is bread flour, with the caveat of a slightly altered consistency.
Importance of Water Temperature and Dough Hydration
Water's temperature is crucial to the dough's fermentation duration and maturation. Opt for chilled water at 45°F (7°C) for prolonged fermentation that enhances the flavor profile. If quicker fermentation is desired, warm water at approximately 85°F (29°C) should be used. The dough's hydration level, the water to flour ratio, is best set between 60-70% for optimal results in standard home ovens.
Yeast Usage and Fermentation Time
The key to a richly flavored dough is minimizing yeast usage and maximizing fermentation time. A scant 0.2% of fresh yeast relative to our flour quantity allows our dough to ferment over a 24-48 hour period. This gradual fermentation cultivates complex taste notes and yields dough that's simpler to digest.
Salt’s Role Beyond Seasoning
Salt contributes not only to the taste of your dough—it also fortifies the gluten structure and manages fermentation. We suggest employing fine sea salt amounting to 2.5-3% of the flour's weight. Incorporate it once the flour-water mixture begins to amalgamate, preventing it from making direct contact with the yeast.
Fermentation: The Secret Craft
Once combined, let your dough undergo bulk fermentation at ambient temperature for two hours, then portion it into separate dough balls. Store these in sealed containers and chill for a 24-72 hour span. During this cool fermentation period, enzymes effectively convert starches to sugars, contributing to the taste and the crust's appealing golden hue.
Dough Handling Tactics
When it's time to bake, withdraw your dough from the cold at least 1-2 hours in advance to reach room temperature. It's crucial to touch the dough lightly to retain the air bubbles that have formed. Rather than rolling it out, employ your fingertips to gently press and stretch the dough, maintaining those vital air pockets.
The Ultimate Element: Heat
Where our wood-fired ovens soar to 850°F (454°C), typical home ovens have a limit near 550°F (288°C). To bridge this gap, utilize a pre-heated pizza stone or steel for a minimum of one hour, bestowing the potent bottom heat necessary for a crust that's both crusty and fluffy.
Mastery of pizza dough is an evolutionary process. Every batch of dough you make is informative about the craft. Keep a log, tinker with elements, and find the most fitting method for your particular kitchen setting.
For an in-depth look at our dough crafting technique, attend a session at one of our monthly pizza workshops where Chef Julian shares these methods in great detail. Survey our events timeline for forthcoming occasions!