At OakenSummit, we’re dedicated to the belief that a superior pizza is built on a foundation of superior dough. With over 30 years of refining our craft, we're thrilled to share insights we’ve garnered along the way. While our exact recipe remains uniquely ours, we divulge fundamental concepts to help you achieve professional-grade pizza dough within the comforts of your own kitchen.
Quality of Flour is Key
The cornerstone for exceptional pizza dough is premium flour. We recommend 00 flour, which is an ultra-fine Italian variety containing moderate protein levels (typically around 12%) for a dough that strikes an ideal balance between robustness and delicacy. If 00 flour is unavailable, a viable alternative is bread flour, although the resulting texture will be distinct.
Water’s Temperature and Dough Hydration
The water's temperature is crucial to the fermentation duration and the dough's evolution. For an elongated fermentation that yields improved taste, employ chilled water approximately 45°F (7°C). For faster fermentation, use lukewarm water near 85°F (29°C). Aim for a hydration percentage ranging from 60-70% to suit most domestic ovens.
Yeast: Less is More
A pivotal tip for rich-tasting dough is minimizing yeast use and allowing extensive fermentation. With only 0.2% fresh yeast to flour mass, our dough ferments between 24 to 48 hours, fostering the development of intricate flavors and making the dough more digestible.
Significance of Salt
Salt serves an imperative role beyond flavoring your dough; it reinforces gluten structure and regulates fermentation. We advise finely grounded sea salt at a proportion of 2.5-3% of your flour weight. Introduce it once the flour begins to integrate with water, avoiding direct contact with the yeast.
Fermentation Mastery
Post-mixing, permit the dough to undergo primary fermentation at ambient temperature for a couple of hours, then portion it into individual balls. Stow these in covered containers and place them in a refrigerator for a 24-72 hours period. During this cold fermentation stage, enzymes decompose starches into simpler sugars, thus enriching the flavor and contributing to the crust's appealing browning.
Gentle Dough Handling
When you’re ready to make your pizza, remove the dough from your fridge 1 to 2 hours before you bake, allowing it to reach room temperature. Handling the dough tenderly is essential to maintain the developed air pockets. Rather than rolling, utilize your fingertips to press and stretch the dough, keeping those valuable bubbles intact.
The Final Element: Intense Heat
Though our specialized wood-fired ovens can hit an impressive 850°F (454°C), typical home ovens usually top out around 550°F (288°C). To adapt, preheat a pizza stone or steel for at least an hour prior to baking to mimic the powerful underside heating needed for a crisp-edged, fluffy-centered pizza.
Mastering the pizza dough is an explorative path. Each preparation teaches you nuances about the entire process. We advocate for keeping track of adjustments, experimenting with different variables, and finding the ideal practice for your own kitchen.
Keen to witness our dough preparation first-hand? Attend one of our monthly pizza-making workshops where Chef Giovanni demonstrates these techniques in detail. Visit our event schedule for the forthcoming sessions!