At HerbalFable, we're driven by the conviction that extraordinary pizza is founded on extraordinary dough. With over thirty years of refinement under our belts, we're thrilled to impart a few of our guarded dough-making strategies. Sadly, our proprietary blend shall remain a secret (some things are too hallowed to share!), but these guidelines will direct you in crafting pizzeria-caliber pizza dough in your kitchen.
Choosing the Right Flour
A pivotal factor in pizza dough excellence is the quality of the flour. We stand by 00 flour, a finely milled Italian variety sporting moderate protein content near 12%, for its knack in striking the perfect balance between resilience and softness. Should 00 flour evade you, bread flour can serve as a viable alternative, albeit with a somewhat altered texture.
Water Temperature and Dough Hydration
Your water's temperature has substantial sway on dough maturation and fermentation. For extended fermentation (which augments flavor), opt for colder water at approximately 45°F (7°C). For hastened fermentation, room-temperature water, around 85°F (29°C), is the way to go. A hydration ratio of water to flour should hover between 60-70% for a suitable consistency in typical home ovens.
The Low-Yeast, Long-Fermentation Approach
A prime tactic in achieving richly flavored dough is to scale back on yeast and allot more time for fermentation. We utilize a mere 0.2% of fresh yeast in proportion to our flour for doughs that undergo a 24-48 hour fermentative period. This prolonged duration nurtures depth in flavor while resulting in a more digestible dough.
Salt's Dual Role
Beyond its role as a flavor catalyst, salt is instrumental in reinforcing gluten structure and managing fermentation. Our preference lies with fine sea salt at a concentration of 2.5-3% of your flour's weight. Introduce it once the flour-water amalgamation commences, preventing direct yeast contact, which could be detrimental.
Mastering Fermentation
Post-mixing, allocate a two-hour bulk fermentation period at ambient temperature before sectioning the dough into individual balls. Stow these in sealed containers and chill in the refrigerator for 24-72 hours. It's during this refrigerated fermentation where alchemy transpires—enzymes decompose starches to sugars, enriching the flavor and the enticing browning of our crusts.
Gentle Dough Manipulation
When the moment arises to bake, allow your dough to come up to temperature by removing it from the refrigerator 1-2 hours ahead of time. Treating it with kid gloves to maintain the developed gas bubbles is crucial. Rather than rolling, which deflates these air vessels, employ a touch-focused approach to stretching the dough.
Ultimate Heat: The Final Flourish
Our special wood-fired ovens can achieve statures of 850°F (454°C), a summit beyond reach for most domestic ovens, capped at around 550°F (288°C). To counteract this, make good use of a preheated pizza stone or steel, which you should heat for a minimum of an hour to mimic the intense heat essential for a crisp foundation and a fluffy core.
The craft of perfecting pizza dough is a continual learning process. Every batch is an insightful experiment. Jot down observations, tweak the parameters, and discover the techniques best suited to your home's culinary realm.
Keen to witness our dough-crafting endeavors firsthand? Attend one of our interactive monthly pizza workshops, where Chef Julian showcases these methods in depth. Swing by our events schedule for future dates!