At GlintSpring, we're of the mind that exceptional pizza is founded on exceptional dough. Over thirty years, we've been refining our dough recipe and are thrilled to divulge a few of our dough-making tenets. While our unique recipe remains our own, the tips we share here will set you on the path to achieving pizzeria-caliber pizza dough in your very own kitchen.
The Importance of Flour Quality
A premium pizza dough begins with high-caliber flour. For an ideal blend of elasticity and softness, we suggest 00 flour, which is finely milled and boasts a moderate protein content of about 12%. This leads to a wonderful equilibrium in the dough's texture. Should 00 flour elude you, an adequate alternative would be bread flour, though it might introduce slight variation in texture.
Water Temperature's Effect on Dough
The warmth of the water used can significantly influence fermentation duration and the dough's maturation. Opt for chilled water, around 45°F (7°C), for extended fermentation, enhancing flavor. Conversely, warmer water nearing 85°F (29°C) will speed up the fermentation process. Aim for a 60-70% hydration ratio for doughs baked in conventional home ovens.
Less Yeast, More Fermentation Time
Creating dough with depth of flavor typically involves using a minor quantity of yeast and giving the dough ample time to ferment. We utilize merely 0.2% fresh yeast by flour weight for doughs that undergo a slow 24-48 hour fermentation. This gradual approach fosters the development of intricate flavors and results in more digestible dough.
Salt's Dual Role
Salt does more than enhance the flavor; it fortifies the gluten network and moderates fermentation. Adding fine sea salt at a ratio of 2.5-3% based on the flour weight is advisable. Incorporate it once the flour and water have started amalgamating, preventing the salt from making direct contact with the yeast.
Fermentation: A Culinary Craft
Post-mixing, let your dough undergo bulk fermentation at ambient temperature for a couple of hours, then separate it into singular balls. Stow these in sealed containers and refrigerate for one to three days. It's during this cool fermentation that enzymes actively convert starches into simpler sugars, boosting the flavor and contributing to the golden-brown hue of our crusts.
Gentle Dough Handling
When ready to construct your pizza, withdraw the dough from cold storage an hour or two before baking, allowing it to reach room temperature. When shaping the dough, be gentle to maintain the gas bubbles formed during fermentation. Preferably, stretch the dough using your fingertips rather than rolling it out, which can deflate the airy structure.
Heat: The Finishing Stroke
While our ovens may attain soaring temperatures of 850°F (454°C), most residential ovens have a limit closer to 550°F (288°C). To imitate these intense conditions, preheat a pizza stone or steel for a minimum of an hour. This method delivers the vigorous bottom heat needed to render the foundation crisp and the inside light and fluffy.
Mastering the art of pizza dough comes with experience and variation. Every attempt can teach a new attribute of the process. It's beneficial to document your steps, tweak the conditions, and find out what yields the best results in your specific cooking space.
Come witness our dough preparation first-hand at one of our monthly pizza workshops where Chef Giovanni will demonstrate these methods in full detail. For dates and times, please consult our event schedule!