Here at StillGarden, our philosophy maintains that a sublime pizza is born from superior dough. Whilst we've spent over thirty years refining our recipe, we're thrilled to impart a selection of our treasured tips with you. Of course, our precise blend remains our own (some customs are worth preserving after all!), yet these foundational guidelines will empower you to craft pizza dough of a professional standard within your own kitchen.
The Importance of Flour Quality
The key to exceptional pizza dough lies in using top-tier flour. 00 flour, which is a finely milled Italian variety with a moderate protein concentration (typically around 12%), is our top pick for achieving an ideal mix of robustness and pliability. In situations where 00 flour isn't available, bread flour serves as a reasonable alternative, despite yielding a slightly altered texture.
Managing Water Temperature and Dough Moisture
The warmth of your water is critical for manipulating fermentation durations and dough maturity. Opt for cooler water, about 45°F (7°C), for prolonged fermentation which enhances the flavor profile. Conversely, lukewarm water, close to 85°F (29°C), accelerates the fermentation process. Aim for a hydration ratio (water to flour proportion) around 60-70% to suit most conventional domestic ovens.
Less Yeast, More Time
A pivotal element in achieving rich-tasting dough is to minimize yeast use and to extend the fermentation period. Our approach involves merely 0.2% fresh yeast compared to our flour's mass, allowing the dough to ferment for a span of 24-48 hours. This gradual progression permits the flavors to develop complexity and results in a dough that's lighter on the stomach.
Salt's Structural Role
Salt serves as more than just a flavor enhancer—it fortifies the gluten framework and modulates fermentation. Employing fine sea salt at a 2.5-3% ratio to your flour mass is our recommendation. Incorporate it after amalgamating your flour with water, which avoids direct contact with the yeast.
The Craft of Fermentation
Upon mixing, let your dough undergo a primary fermentation at room temperature for a couple of hours. Subsequently, divide it into individual portions. Encase these portions in lidded vessels and refrigerate for a duration of 24-72 hours. It's during this colder fermenting stage that true alchemy occurs—starches are broken down into sugars by enzymes, endowing both a delectable taste and the signature caramelization of our crusts.
Gentle Dough Manipulation
Ready to bake? Remove the dough from the fridge a few hours prior to allow it to attain room temperature. Handling the dough with gentle care will maintain the internal gas bubbles. Rather than rolling it out, use your fingertips to press and stretch, preserving those invaluable pockets of air.
Applying the Right Amount of Heat
While we achieve high heat in our wood-fired ovens—up to 850°F (454°C)—most home ovens can reach just about 550°F (288°C). Counterbalance this by employing a thoroughly preheated pizza stone or steel for a minimum of sixty minutes. This replicates the potent direct heat necessary for crafting a crisp shell with a light and airy center.
Perfecting pizza dough is a continuous path with each iteration providing new insights. Chronicle your findings, tweak the parameters, and explore to discover the most suitable methods for your particular home cooking setting.
Curious to observe how we shape our dough firsthand? Attend one of our monthly pizza-making classes where Chef Giovanni elucidates these techniques comprehensively. For future dates, take a peak at our event schedule!