Here at StewBowlGarden, we're certain that creating an outstanding pizza is rooted in the craft of making superior dough. With over 30 years dedicated to refining our recipe, we are thrilled to divulge a few of our dough secrets to aficionados like you. Although the exact recipe remains a cherished tradition, we are sharing key tips to aid you in achieving pizzeria-level pizza dough at home.
Choosing the Right Flour
Superlative pizza dough begins with premium flour. Our go-to is 00 flour, which is an ultra-fine Italian variety boasting a protein content around 12%, laying the groundwork for a dough that has optimal strength and softness. Should 00 flour be unavailable, bread flour can act as an alternative, but note that the final texture might slightly vary.
Optimal Water Temperatures and Dough Hydration
The dough's fermentation and structure are influenced by water temperature. For dough with a lengthier fermentation and robust flavor, cold water at 45°F (7°C) is ideal. For a more rapid fermentation process, consider lukewarm water at around 85°F (29°C). Home oven dough should have a hydration level — the water to flour ratio — between 60-70%.
Less Yeast, More Time
A pivotal secret to enriched dough resonates in using minimal yeast and investing more time into fermentation. We use scant amounts of fresh yeast, about 0.2% in relation to the flour weight, over a 24-48 hour fermentation period. This technique augments the flavor profile and makes the dough more digestible.
Salt's Role Beyond Taste
Salt enhances the flavor and is essential for fortifying the gluten network and moderating fermentation. Our suggestion is to use fine sea salt at a proportion of 2.5-3% relative to the flour weight, introducing it after the flour and water have partially mixed to avoid direct yeast contact.
The Fermentation Process
Post-mixing, the dough should undergo an initial two-hour room temperature fermentation before being split into individual portions. Place these portions in lidded containers and store them in the refrigerator for 24-72 hours. It's during this cold fermentation that flavor develops and the crust gains its distinctive browning.
Considerate Dough Handling
To assemble your pizza, remove the dough from the cold an hour or two prior to baking, ensuring it returns to room temperature. Handle the dough with care to maintain the air pockets, opting to press and stretch with your fingertips as opposed to rolling.
Intense Heat for the Perfect Bake
Even though our specialized ovens can reach a sizzling 850°F (454°C), domestic ovens usually max out around 550°F (288°C). To make up for this, heat a pizza stone or steel for at least one hour before baking, delivering the intense bottom heat required for a crispy crust and a fluffy inside.
Perfecting pizza dough is a rewarding and continuous learning experience. Every batch is an opportunity to learn more about the dough and your own baking environment. Keep a record of your attempts, tweak elements as needed, and find what achieves the best results in your home.
Eager to witness our dough preparation firsthand? Sign up for one of our monthly pizza making workshops where Chef Luca offers an in-depth look at these methods. Our events calendar contains all the information for upcoming sessions!