Here at SnackHarbor, we're firm believers that the heart of an outstanding pizza lies in its dough. With over thirty years of refinement, we're thrilled to divulge a few of our dough secrets. Although we must keep our exact blend confidential, we're offering key principles that will empower you to make top-tier pizza dough within your own kitchen.
Quality of Flour Is Key
A superior pizza base begins with the best flour. 00 flour is our top choice; this ultra-fine ground Italian variety, with a moderate protein content of about 12%, achieves a harmonious mix of robustness and delicacy. Should 00 flour elude you, opt for bread flour, recognizing the resulting texture will differ somewhat.
Water's Temperature and Dough Hydration
Water's temperature is critical for controlling dough's fermentation and maturation. If you favor extended fermentation for richer taste, use chilled water at approximately 45°F (7°C). For a speedier fermentation, warm water near 85°F (29°C) is advisable. hydration levels—a water to flour ratio—should ideally range from 60-70% for typical home ovens.
Less Yeast, More Time
To create a dough with enhanced flavor, it's essential to reduce yeast and prolong fermentation. For doughs resting 24-48 hours, we incorporate a mere 0.2% fresh yeast compared to our flour weight. This gradual fermentation cultivates a myriad of flavors while yielding a more digestible dough.
Salt's Role Beyond Seasoning
Salt does wonders beyond simply seasoning the dough—it fortifies the gluten network and moderates fermentation. Integrate fine sea salt at 2.5-3% of your flour weight, ensuring to add it once the flour and water have started merging to avoid direct yeast contact.
The Craft of Fermentation
Post-mixing, let your dough undertake a bulk fermentation at ambient temperature for a couple of hours, then apportion into individual balls. Encase them in lidded containers and chill for 24-72 hours. It's during this cold fermentation that the enzymes work their magic, fragmenting starches into sugars, contributing both to the flavor profile and the crust's golden hue.
Gentle Handling
When ready to craft your pizza, retrieve the dough from the fridge 1-2 hours before baking to bring it to room temperature. When shaping the dough, handle it delicately to keep the gas bubbles intact. Prefer shaping with your fingertips and avoid rolling, which would deflate the air pockets.
Finishing with High Heat
Our wood-fired ovens can reach 850°F (454°C), whereas home ovens usually top out at about 550°F (288°C). To mimic these conditions, use a preheated pizza stone or steel for at least an hour to deliver the concentrated lower heat needed for that desired crunchy crust and fluffy interior.
Perfecting pizza dough is an evolving process where each attempt educates you more about its intricacies. Document your observations, fine-tune the variables, and find what best suits your own cooking space.
To witness our dough crafting in action, come along to our monthly pizza crafting sessions where Chef Julian showcases these skills in fine detail. Check our program schedule for impending events!