Here at GlassFenHarbor, our ethos hinges on the belief that remarkable pizza is the product of remarkable dough. With over thirty years refining our technique, we're thrilled to disclose some insight. Our complete recipe is a cherished secret, yet these foundational tips will elevate your home pizza dough to professional stature.
Flour Selection is Key
The cornerstone of outstanding pizza dough lies in the use of premium flour. 00 flour, which is a finely milled Italian variety with roughly 12% protein, is ideal for achieving a delicate yet resilient crust. Substitute with bread flour if 00 flour eludes you, acknowledging that this will alter the texture somewhat.
Optimizing Water Temperature and Dough Moisture
Fermentation speed and dough consistency are directly influenced by the temperature of the water. Choose cold water at about 45°F (7°C) for a gradual fermentation that enhances taste, or warm water around 85°F (29°C) for faster results. Aim for a hydration percentage between 60-70% to suit most residential ovens.
Time Over Yeast for Flavor Depth
A pivotal secret to delectable dough is minimal yeast and extended fermentation. Our dough, which ferments between 24-48 hours, contains only 0.2% fresh yeast compared to flour. The prolonged timeframe promotes the development of complex tastes and results in dough that's gentler on the stomach.
Salinity's Functional Role
Beyond seasoning, salt reinforces gluten structure and tempers fermentation. Use fine sea salt at a proportion of 2.5-3% to flour weight, incorporating it once the flour and water are partially mixed to avoid direct yeast contact.
Fermentation as a Craft
Post-mixture, rest your dough at a room temperature for a couple of hours, then divide and relocate to lidded containers in the refrigerator for 24-72 hours. During this cold fermentation, starches convert to sugars, imparting flavor and achieving the crust's golden hue.
Gentle Handling Essential
Prior to pizza assembly, let your dough acclimate to room temperature for 1-2 hours. Handle it tenderly to maintain the airiness from fermentation. Stretch and pat with your fingers instead of rolling, which would deflate the dough.
Elevating with Heat
While we use ovens that reach 850°F (454°C), a home oven typically tops out at 550°F (288°C). Offset this by preheating a pizza stone or steel for an hour or more, enabling that vital base heat necessary for a crispy shell and light interior.
The process of perfecting pizza dough is ever-evolving, with each mix presenting new lessons. Keep detailed notes, tweak variables, and uncover what achieves the best results in your kitchen.
For a live demonstration of our approach, come to our monthly pizza making sessions with Chef Alessandro. Peruse our events calendar for upcoming workshops!