Here at HalcyonField, we're rooted in the conviction that the pinnacle of pizza begins with peerless dough. With over 30 years of refining our technique, we're thrilled to impart a few of our dough-making strategies. While we can't divulge our proprietary blend (after all, some rituals ought to be kept hushed), these foundational guidelines will assist you in crafting pizzeria-grade pizza dough from your own kitchen.
Quality Flour is Key
An excellent pizza dough hinges on superior flour. 00 flour, a finely milled Italian variety with a moderate protein level (typically around 12%), is our go-to for achieving a balance of chewiness and softness in the dough. Should 00 flour elude you, bread flour is a viable alternative, albeit the resulting texture may differ.
Water's Temperature and Dough's Moisture
The warmth of your water is pivotal to the dough's rising time and textural development. Utilize cold water, approximately 45°F (7°C), for unhurried fermentation, enhancing the taste, or warmer water at around 85°F (29°C) to hasten the process. Aim for a hydration ratio (water to flour proportion) of about 60-70% for optimal performance in most household ovens.
A Pinch of Yeast, A Wealth of Time
To produce truly delectable dough, minimal yeast and ample fermentation time are essential. We opt for a scant 0.2% fresh yeast in comparison to the amount of flour, letting the dough slowly ferment for 24-48 hours. This deliberate pace not only builds layered flavors but also yields a more digestible dough.
Salt’s Role Beyond Taste
Salt serves a purpose beyond mere seasoning—it reinforces the gluten network and modulates yeast activity. We suggest utilizing fine sea salt at a 2.5-3% ratio to the flour weight. Introduce it once your flour and water are partially integrated to avert any direct contact with the yeast, which could impede its efficacy.
The Crafting of Fermentation
Post-mixing, let your dough undergo an initial room temperature fermentation for about 2 hours, followed by division into individual portions. These portions should then be placed in sealable containers and refrigerated for 24-72 hours. During this chilled fermentation phase, enzymes diligently work to convert starches to sugars, not only enhancing flavor but also contributing to the dough’s characteristic golden-brown finish.
Gentle Handling
Prior to baking, retire your dough from the cold storage 1-2 hours in advance to allow it to reach ambient temperature. To maintain the air bubbles that developed during fermentation, handle the dough with care. Instead of rolling it out, which would deflate the bubbles, gently press and stretch the dough with your fingertips.
The Importance of High Heat
Though we use wood-fired ovens that soar to 850°F (454°C), standard home ovens peak near 550°F (288°C). As a workaround, preheating a pizza stone or steel for a considerable duration, at least one hour, can replicate the intense bottom heat essential for a crust that's simultaneously crispy and fluffy inside.
Perfecting pizza dough is a developmental process, each iteration offering new insights. We advocate for keeping a record of your attempts, fine-tuning variables, and figuring out what yields the best results in your personal cooking space.
For a live demonstration of our dough-making craft, attend one of our monthly pizza workshops where Chef Julian will showcase these methods in finer detail. For the next session, please refer to our events schedule!