Here at OpenPantries, our philosophy is that unparalleled pizza begins with outstanding dough. With our recipe having been fine-tuned over thirty years, we're thrilled to let you in on our closely held tips. While the exact recipe remains our little secret (some rituals are meant to be kept), these guidelines will set you up for creating premium pizza dough in your very own kitchen.
Choosing the Right Flour
The bedrock of superb pizza dough lies in the use of premium flour. Opt for 00 flour, an Italian flour that's finely milled and contains a moderate amount of protein (typically around 12%), achieving a delicate equilibrium between resilience and softness. Should 00 flour be unavailable, bread flour makes a decent stand-in but expect a nuanced difference in texture.
Water's Temperature and Its Impact on Dough
The warmth of your water plays a vital role in the timing of fermentation and the maturation of your dough. For a gradual fermentation (which enhances flavor), resort to using chilled water around 45°F (7°C). Conversely, for a more rapid fermentation, slightly warm water at approximately 85°F (29°C) is preferred. Aim for a hydration level, or the proportion of water to flour, in the neighborhood of 60-70% when baking in a typical home oven.
Fermentation Time Over Yeast Quantity
To achieve a dough rich in taste, the key is in minimal yeast use coupled with extended fermentation times. We utilize a mere 0.2% fresh yeast in relation to the flour's weight for doughs that will ferment for 24-48 hours, allowing intricate flavors to mature and yielding a dough that's more digestible.
The Integral Role of Salt
Salt serves to do more than just enliven your dough's taste; it fortifies the gluten network and keeps fermentation in check. We suggest fine sea salt amounting to 2.5-3% of the flour's weight. Integrate it once your flour and water have commenced combining to avoid any direct interference with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo a bulk fermentation stage at room temperature for about 2 hours, then proceed to section it into individual dough portions. Stow these portions in lidded containers and refrigerate them for a period ranging from 24-72 hours. The magic lies in this cold fermentation phase—as enzymes decompose starches into sugars, enhancing the flavor as well as the classic browning seen in our pizza crusts.
Handling the Dough with Finesse
When you're ready to bake, take the dough out of the fridge 1-2 hours ahead of time to let it reach room temperature. Treat the dough delicately to keep the developed air bubbles intact. Rather than rolling the dough, which deflates these bubbles, gently stretch and push it out using your fingertips.
Heat: The Final Detail
Even though our professional pizza ovens can reach upwards of 850°F (454°C), most residential ovens typically max out at about 550°F (288°C). To mimic these conditions, preheat a pizza stone or steel for a minimum of one hour, providing that intense bottom heat essential for a crunchy crust and fluffy interior.
Refining your pizza dough technique is a continuous process where every batch is an opportunity to learn more. Keep a record of your attempts, tweak the variables, and discern what yields the best results in your kitchen's unique setting.
Should you desire to witness the dough-preparation process first-hand, be sure to join us at our monthly pizza workshops where Chef Julien lays out these practices in great detail. For dates and times, consult our events calendar.