Here at DawnRidgeCommons, we're firm believers that the key to extraordinary pizza lies in the dough. With over 30 years of refining our recipe, we're thrilled to divulge a few of our dough secrets. We must keep our precise recipe confidential to honour tradition, yet we will guide you to make premium pizza dough within your own kitchen.
Importance of Flour Quality
A crucial element of prime pizza dough is the usage of superior flour. Our recommendation is 00 flour, a finely milled Italian variety with a moderate protein level of about 12%. It strikes an ideal combination of elasticity and softness. If 00 flour is unavailable, you may opt for bread flour, noting a slight textural variance.
Optimal Water Temperature for Dough
The temperature of your water is a significant factor in the timing of fermentation and dough maturity. For a prolonged fermentation, which enhances taste, use chilled water at about 45°F (7°C). For quicker fermentation, warmer water at approximately 85°F (29°C) is preferable. Maintain a water to flour ratio (hydration level) of 60–70% to suit most residential ovens.
Yeast and Fermentation Time
A vital tip for savory dough is minimal yeast use and extended fermentation. We employ a mere 0.2% of fresh yeast to flour content for our doughs that ferment across 24 to 48 hours. This extended period allows the development of nuanced flavors and results in dough that's more digestible.
Role of Salt in Dough
Salt serves beyond flavor enhancement—it fortifies the gluten network and moderates fermentation. We suggest 2.5–3% proportion to your flour weight when using fine sea salt. Incorporate it once your flour and water begin to amalgamate to avert direct yeast contact.
Mastery of Fermentation
Upon mixing, let your dough undergo initial bulk fermentation at ambient temperature for 2 hours, then partition it into balls. Stow these in sealed containers and chill for 24-72 hours. It is during this cold fermentation that the transformation occurs—enzymes converting starch to sugars, imparting flavor and achieving the crust's characteristic browning.
Gentle Dough Handling
When preparing to bake pizza, retrieve your dough from the cool storage 1-2 hours before to allow it to attain room temperature. Manage the dough delicately to conserve the air pockets formed. Press and stretch the dough with your fingertips instead of rolling, which could deflate these air-filled spaces.
Crucial Element: Heat
Although our professional ovens can reach up to 850°F (454°C), typical home ovens top off at around 550°F (288°C). Overcome this by preheating a pizza stone or steel for a minimum of one hour to supply the intense base heat necessary for that crisp exterior and fluffy inside.
Perfecting pizza dough is an ongoing learning experience. Every batch can teach different aspects of the process. We motivate you to keep records, alter conditions, and discover the optimal practice for your home's setting.
For hands-on learning, visit us at our monthly pizza workshops where Chef Julian will exhibit these methods in depth. Look at our event schedule for the next available session!