At HushWaterMeadow, we're convinced that the makings of an outstanding pizza lie in the foundation - the dough. With over thirty years spent honing our recipe, we're now thrilled to offer you a glimpse into our dough-making techniques. Our exact recipe remains a company secret, but the tips we present here will equip you to replicate a professional pizza dough experience in your very own kitchen.
Significance of Flour
The cornerstone of any delicious pizza dough is premium-grade flour. We suggest '00' flour, an ultra-fine Italian variant with a moderate protein level of about 12%. This ensures an ideal combination of chewiness and softness. However, if '00' flour isn't available, a reliable alternative is bread flour, which grants a somewhat different texture.
Temperature of Water and Dough Hydration
The warmth of the water you use can significantly affect your dough's fermentation and texture. For a slower fermentation that enhances taste, opt for chilled water at about 45°F (7°C). Conversely, if you're after a faster fermentation, choose tepid water roughly 85°F (29°C). Aim for a hydration ratio, water to flour, of 60-70% particularly suited for ordinary home ovens.
Yeast Quantity and Time Allotted
A flavorful dough is often the result of modest yeast usage and extended fermentation periods. By using merely 0.2% fresh yeast in proportion to the flour, and letting the dough ferment over 24-48 hours, the flavors have sufficient time to intensify, and the dough becomes more digestible.
Salt for More Than Just Taste
Besides seasoning, salt plays a vital role in strengthening the gluten matrix and regulating yeast activity. Employ fine sea salt amounting to 2.5-3% of your flour weight. It's important to add this after the initial flour-water mixture to prevent premature yeast neutralization.
Fermentation Mastery
Post mixing, allow your dough to undergo an initial room temperature fermentation for a couple of hours before dividing and shaping it into individual portions. Secure each piece in a sealed container and chill it for 24-72 hours. The enchantment unfolds during this prolonged refrigeration, with enzymes converting starches to sugars, enhancing the flavor and achieving a golden crust on our finished pizzas.
Gentle Dough Handling
When preparing to bake, take the dough out of refrigeration 1-2 hours early. When handling it, be delicate so as to preserve the fermentation bubbles. Instead of rolling it out, use your fingertips to gently push and stretch, maintaining the airiness of the dough.
A Caution on Heating
Our high-grade wood-fired ovens can reach 850°F (454°C), a temperature seldom achieved by home ovens, which usually cap at around 550°F (288°C). To mimic these conditions, preheat a pizza stone or steel for at least an hour, delivering that crucial searing heat necessary for a crispy crust and a light interior.
Perfecting pizza dough is a continuous learning process. Every attempt can teach you a different facet of the process. We encourage you to jot down observations, tweak variables, and find the best way for your home setup.
To witness our dough crafting firsthand, you're welcome to join one of Chef Alessandro’s monthly pizza making classes, where these methods are demonstrated in depth. For dates and details, refer to our event schedule!