At DriftWooden, we're of the firm belief that a superior pizza is built on top of superior dough. Having honed our recipe over thirty years, we're thrilled to divulge a few insider tips to you. While the exact recipe is our trade secret, following these core tenets will set you on the path to producing your own gourmet pizza dough at home.
Quality of Flour is Key
Superb pizza dough stems from superior flour. 00 flour, an Italian milled flour with moderate protein content (typically around 12%), is our suggestion. It produces a balance between chewiness and delicacy. Bread flour can serve as a second option should 00 flour be unavailable, though there may be a noticeable difference in texture.
Hydration and Water Temperature
Your water's temperature is pivotal in the dough's fermentation and development. For a longer fermentation process, which enhances flavor, opt for colder water at about 45°F (7°C). Conversely, slightly warm water at approximately 85°F (29°C) will quicken fermentation. Keeping water to flour ratio within 60-70% usually suits most home ovens well.
Less Yeast and More Time
A vital tip for a flavorsome dough is to use minimal yeast and allocate ample time for fermentation. At a mere 0.2% of the flour's weight, we add fresh yeast for dough that ferments anywhere from one to two days. This process brings out intricate tastes and results in a more digestible dough.
Salt's Importance Beyond Seasoning
More than adding taste, salt fortifies the gluten network and tempers the fermentation. We advise utilizing finely ground sea salt, specifically 2.5-3% of your flour's weight. Introduce it while your dough begins to meld with the water to avoid the salt hindering the yeast's function.
The Fermentation Artistry
Post-mixing, let your dough rise at room temperature for about two hours, then apportion it into balls. Store these balls in lidded containers and leave them in the fridge for one to three days. It's during this period of cold fermentation that the enzymes start to convert starches into sugars, which enriches the dough's flavor while allowing for that attractive browning seen in our crust.
Gentle Handling
When it's pizza crafting time, take your dough out of the refrigerator an hour or two before baking to warm up. Be gentle with the dough to maintain the air pockets that have formed, using your fingers to spread and shape it instead of rolling, which deflates the dough.
The Critical Element: Heat
Our pizza ovens might soar to 850°F (454°C), but your home oven will likely peak at about 550°F (288°C). Make up for this by preheating a pizza stone or steel for at least 60 minutes. This will grant the needed searing bottom heat for a crisp shell with a soft interior.
Enhancing your pizza dough skills is an evolving process. With each batch, you'll learn something new. Note your findings, tweak your methods, and experiment to discover what suits your kitchen the best.
Intrigued to witness our dough preparation firsthand? Partake in our monthly pizza workshops where Chef Luca goes over these methods in detail. Visit our events calendar for more information on future sessions!