Here at StoneCliff, we are of the mindset that extraordinary pizza begins with the dough itself. Having spent over thirty years refining our craft, we're thrilled to let you in on some of the tips that elevate our pizza dough. We hold back from disclosing everything (tradition calls for some mystery after all!), but we will give you key pointers for achieving premium pizza dough in your own kitchen.
Flour's Essential Role
The critical ingredient for exceptional pizza dough is top-notch flour. 00 flour is our go-to, an ultra-fine Italian variation with a moderate protein level (roughly 12%), yielding a well-balanced mix of elasticity and softness. In its absence, you can aim for bread flour, which although results in a slight variance in texture, makes a suitable stand-in.
Importance of Water Temperature and Dough Hydration
Water's thermal state is pivotal in dough formation and how quickly yeast activates. Utilize chillier water, about 45°F (7°C), to slow down fermentation and enhance taste, or warmer, at 85°F (29°C), to speed things up a bit. Hydration, the water-to-flour ratio, should fall between 60-70% for dough that suits most domestic ovens.
Yeast Quantity and Time
A top tip for a rich-tasting dough is to minimize yeast and instead extend fermentation. A tiny 0.2% ratio of fresh yeast to flour permits the dough to slowly ferment for 24-48 hours, creating depth of flavor while yielding a stomach-friendly product.
The Significance of Salt
Salt plays dual roles, enhancing the flavor and reinforcing the gluten network within the dough, as well as moderating fermentation. A proportion of 2.5-3% fine sea salt of your flour's weight is optimal, added once the flour begins to integrate with water, preventing the salt from directly interacting with the yeast.
Mastering Fermentation
After blending your ingredients, let the dough undergo initial bulk fermentation at ambient temperature for two hours, then separate into portions for individual pizzas. Stow these in lidded containers and refrigerate for 24-72 hours. It's during this period of chilled fermentation that enzymes convert starch into sugars, imparting richness to the taste and a golden hue to the crusts.
Gentle Dough Handling
Ready to cook? Take the dough out of the cooler 1-2 hours prior to use, to let it acclimate. Handle it delicately to maintain the air bubbles formed during fermentation. Rather than rolling, use your hands to carefully press and extend the dough to preserve its texture.
The Ultimate Element: Heat
While professional kitchens may have ovens hitting 850°F (454°C), a regular kitchen oven might only reach 550°F (288°C). Counter this by opting for a thoroughly preheated pizza stone or steel that will supply the intense heat necessary for a crispy outside and soft, airy inside.
Perfecting the art of pizza dough is a continuous learning experience. Every batch you make is an opportunity to deepen your understanding of the process. Record your findings, make adjustments, and figure out what yields the best results in your home's cooking space.
Eager to see the dough-prep action live? Our monthly pizza workshops with Chef Luigi could be just what you're looking for. For specifics on the next workshop, have a look at our event schedule!