At MealGarden, it's our conviction that a remarkable pizza begins with extraordinary dough. Over thirty years, we have honed our recipe and now we're thrilled to unveil a few of our dough crafting secrets. While the exact recipe remains our closely-held tradition, the following guiding principles will empower you to replicate a pizzeria-quality pizza dough in your own kitchen.
Choose Your Flour Wisely
Premier pizza dough calibrates on premium grade flour. Opting for 00 flour, which is an Italian variety ground to a fine consistency and containing moderate protein around 12%, facilitates an ideal mix of elasticity and delicateness. Should 00 flour be elusive, bread flour is an acceptable alternative, albeit yielding a distinct texture.
Temperature and Water Content
The degree of water's warmth is integral to fermentation duration and dough maturation. Utilizing chilly water near 45°F (7°C) encourages a slow ferment, culminating in enriched flavors. Conversely, tepid water around 85°F (29°C) expedites fermentation. For hydration, a water-to-flour ratio hovering between 60-70% aligns with typical home oven specifications.
Moderation in Yeast for Extended Fermentation
A pivotal revelation for savory dough is the sparing use of yeast coupled with an increase in fermentation time. We abide by a mere 0.2% fresh yeast relative to our flour for doughs that rest for a full day to two. This protracted interval fosters flavor complexities and yields a dough that's more digestible.
Salt's Role Beyond Taste
Salt, exceeding its purpose of seasoning, reinforces gluten structure and moderates fermentation. Fine sea salt is what we advocate, at a proportion of 2.5-3% to the flour's weight. Integrate it once flour and water initiate combination to thwart its direct contact with the yeast.
Fermentation: An Artistic Endeavour
Post mixing, grant your dough a bulk fermentation at ambient room temperature for two hours, followed by its division into separate dough spheres. Encase these in lidded containers and place them in the fridge for 24-72 hours. It is within these cool confines that dough undergoes a transformation, with enzymes breaking down starches into sugars, thus enhancing flavor and contributing to the dough's visually appealing crust.
Gentle Handling
Prior to pizza crafting, retrieve your dough from the cold storage 1-2 hours before baking, allowing it time to come to room temperature. Treat the dough with delicacy to maintain the gas-filled pockets that have formed. Rather than rolling, gently press and stretch the dough using your fingertips.
The Culmination: Intense Heat
While we achieve 850°F (454°C) in our wood-fired ovens, home ovens typically peak at about 550°F (288°C). A preheated pizza stone or steel should be employed to replicate that vigorous bottom heat, essential for a crisp crust and a light, airy core.
Honing the craft of pizza dough making is a continual learning experience, with each batch shedding light on the technique. We endorse the practice of keeping notes, tweaking factors, and exploring to discover the conditions that excel within your distinctive kitchen confines.
For an in-depth glimpse at our dough preparation process, join us at our monthly pizza workshops led by Chef Amelia. Our events calendar is your go-to for upcoming sessions!