Here at HeatherFen, the cornerstone of a standout pizza is the dough's excellence. With over 30 years of refining our technique, we're thrilled to impart some insider wisdom to you. While the precise recipe is our well-kept secret, we'll guide you through certain tenets for making top-notch pizza dough right in your kitchen.
Choosing the Right Flour
The bedrock of superb pizza dough lies in premium flour. Our preference leans towards 00 flour, a finely milled Italian variety with a moderate protein content, which stands around 12%, to create that ideal mix of strength and softness. In absence of 00 flour, opting for bread flour is a suitable alternative, though the resultant texture will be a tad different.
Water's Temperature and Dough Hydration
The warmth of your water is pivotal for the timing of fermentation and the dough's development. For a relaxed fermentation, leading to a richer flavor, you should use chilled water approximately at 45°F (7°C). Conversely, for acceleration, warm water near 85°F (29°C) is more apt. Your dough's hydration percentage, which is the water to flour ratio, must ideally be set between 60-70% for the typical home oven.
Less Yeast for More Time
A less-known tip for tasty dough is the minimal use of yeast, paired with an extended fermentation period. With a mere 0.2% fresh yeast in proportion to our flour weight, we let the dough ferment over 24-48 hours. This gradual process cultivates nuanced flavors while yielding a dough that's more digestible.
The Role of Salt
Salt is not merely a flavor enhancer—it fortifies the gluten matrix and modulates fermentation. Our advice is to incorporate fine sea salt at a 2.5-3% ratio to your flour weight, adding it once the flour and water begin mixing, preventing it from directly coming into contact with the yeast.
Fermentation Craftsmanship
Post-mixing, give your dough a bulk fermentation at ambient temperature for a couple hours, then apportion it into individual dough balls. Depositing these in lidded containers, refrigerate them for 24-72 hours. This cold fermentation is critical – enzymes decompose starch into sugars, imparting both flavor and that golden-brown appearance of our crusts.
Delicate Dough Handling
Prior to crafting your pizza, take the dough out of refrigeration roughly 1-2 hours before you plan to bake, allowing it to reach room warmth. Be gentle in handling the dough to retain the air bubbles formed. Rather than rolling it, use your fingertips to pat and spread the dough, safeguarding those treasured air pockets.
Heat: The Final Accent
Whilst our professional ovens achieve fiery levels of 850°F (454°C), the peak for most household ovens is closer to 550°F (288°C). To make up for it, lay down a preheated pizza stone or steel for at least a full hour to bestow the sheer heat necessary for a crust that’s simultaneously crisp on the outside and porous within.
The pursuit of pizza dough mastery is a continuous learning process. Every dough batch offers new insights. We advocate for documenting your adjustments, experimenting with various factors, and figuring out the optimal procedure for your own kitchen's environment.
For a first-hand experience with our dough-making method, attend our monthly pizza seminars where Chef Julian delves into these techniques more intricately. Check our agenda for imminent sessions!