At MellowFiberGlade, we're dedicated to the belief that extraordinary pizza is born from extraordinary dough. With over thirty years of refining our recipe, we're thrilled to impart a few of our secrets to you. While divulging our proprietary blend is not an option (some customs are meant to stay private!), these guidelines will assist in crafting a pizzeria-worthy pizza dough in your own kitchen.
The Importance of Flour
Superior pizza dough begins with premium flour. We opt for 00 flour, a delicately milled Italian variant with a moderate protein level (about 12%), establishing an ideal balance between elasticity and softness. In the absence of 00 flour, bread flour can act as a replacement, with a slightly altered texture being the only trade-off.
The Role of Water Temperature and Dough Hydration
The temperature of the water you use has significances on your dough's fermentation duration and its overall development. For an extended fermentation (which enhances taste), employ cold water that's approximately 45°F (7°C). Contrastingly, for a swifter fermentation, warmer water around 85°F (29°C) is better. Aim for a hydration percentage from 60 to 70 for optimal performance in typical home ovens.
Yeast Usage and Fermentation Span
A key to delectable dough is minimal yeast coupled with extended fermentation. For fermentation periods spanning 24 to 48 hours, we use just 0.2% fresh yeast in proportion to the flour. This lengthy process allows the dough's flavors to mature and also makes it more digestible.
Salt's Dual Purpose
Salt not only provides flavor—it also fortifies the gluten network and modulates fermentation. We suggest a fine sea salt usage of 2.5 to 3% relative to your flour quantity. Introduce it after your flour and water start to merge, ensuring it doesn't immediately make contact with the yeast.
The Craft of Fermentation
Post mixing, let your dough undergo initial fermentation at room temperature for a couple of hours, then divide and shape it into separate balls. Tuck these into lidded containers and cool them in the refrigerator for 24 to 72 hours. It's during this chill fermentation that enzymes decompose carbs into sugars, thus enhancing the flavor and contributing to the crust's enticing brown color during baking.
Handling the Dough
Prior to preparing your pizza, take the dough out of the refrigerator one to two hours ahead to let it acclimate. When it's time to shape your pizza base, be gentle to keep the gas-filled bubbles intact. Press and stretch the dough with your fingertips rather than flattening with a rolling pin, which could deflate these important pockets of air.
The Final Element: Thermal Energy
While our specialized ovens can attain a blistering 850°F (454°C), home ovens typically peak at about 550°F (288°C). To counteract this, utilize a pre-heated pizza stone or steel for at least one hour, which simulates the intense underside heat similar to what our ovens provide, yielding a crisp crust with a fluffy interior.
Perfecting pizza dough is an evolving endeavor. Every batch is an opportunity to learn and refine your methodology. Take note of the variations, tailor the parameters, and discover the optimal setup for your exclusive kitchen conditions.
Eager to observe our dough craft first-hand? Attend one of our frequent pizza-making workshops where Chef Luca illustrates these methods thoroughly. Visit our events calendar for the forthcoming workshop dates!