At HarborSideCommons, our doctrine is that extraordinary pizza is founded on extraordinary dough. With over thirty years of refining our recipe, we are thrilled to divulge some insider knowledge. Although our specific concoction is a closely held secret, these foundational guidelines will enable you to craft a pizzeria-caliber pizza dough in the comfort of your own home.
Selecting the Right Flour
The base for an excellent pizza dough lies in selecting premium flour. 00 flour, a finely milled Italian variety with a moderate protein level (approximately 12%), is our top choice, as it yields a dough that is both durable and delicate. Should 00 flour be unavailable, a fair alternative is bread flour, even if the result might be marginally textured.
Adjusting Water Temperature for Hydration
Fermentation speed and dough texture are impacted by water temperature. Use cold water at 45°F (7°C) for prolonged fermentation that enhances taste, or lukewarm water at 85°F (29°C) for brisker fermentation. Home ovens typically perform best with a dough hydration rate of 60-70%.
Less Yeast for an Enhanced Taste
A vibrant tasting dough is achievable by using a minimal amount of yeast and extending fermentation time. Our formula calls for just 0.2% fresh yeast relative to flour weight, prioritizing a slow fermentation span of 24-48 hours. This allows for a cultivation of complex flavors and results in a dough that's more digestible.
Understanding the Role of Salt
Salt is integral not just for flavoring your dough, but also for reinforcing the gluten network and modulation of fermentation. Our recommendation is fine sea salt at a concentration of 2.5-3% of the flour weight, to be incorporated once the water and flour begin to meld, so as not to impede the yeast's activity.
The Science of Fermentation
Post-mixing, allow your dough to undergo bulk fermentation at ambient temperature for two hours, then divide it into individual portions. Enclose these in lidded containers and refrigerate for a period ranging from 24-72 hours. This refrigerated fermentation is the stage where enzymes break down starches into sugars, adding both flavors to your dough, and giving our crusts their characteristic browning.
Gentle Dough Handling Techniques
Prior to pizza making, withdraw your dough from the fridge 1-2 hours ahead of baking to permit it to acclimate. It is crucial to handle the dough tenderly to maintain the gas pockets established during fermentation. Refrain from using a rolling pin which can deflate these pockets and instead stretch the dough using your fingertips.
Bringing the Heat is Critical
For home-oven-baked pizzas to mirror the crispy exterior and spongy interior akin to our wood-fired oven pizzas, which reach 850°F (454°C), we advise the use of a pizza stone or steel, preheated for a solid hour in ovens that generally top out at 550°F (288°C).
Honing the craft of pizza dough is an evolutionary process where each preparation offers fresh insights. It is important to document your experiences, adjust elements as needed, and tailor procedures to fit your kitchen's specific conditions.
Should you wish to witness our dough crafting technique firsthand, we cordially invite you to attend our monthly pizza workshops where Chef Luca walks you through these practices. Don't forget to refer to our events schedule for future sessions!