Here at StoneHorizon, we're firm believers that the journey to an exceptional pizza is paved with exceptional dough. Having invested over 30 years honing our dough recipe, we're thrilled to divulge some of our guarded secrets. Although our precise recipe is our own little mystery, these foundational principles we share will elevate your home pizza dough to the calibre of a boutique pizzeria.
Premium Flour Is Key
Top-notch pizza dough begins with premium flour. For dough that achieves a delicate balance of firmness and softness, we advocate the use of 00 flour—this finely-milled Italian variety typically consists of a moderate protein content at approximately 12%. Should 00 flour be beyond reach, a respectable alternative is bread flour, despite a marginally different texture.
Water Temperature and the Dough's Hydration
Water's warmth is crucial as it dictates the rate of fermentation and the maturation of your dough. Opt for cooler water around 45°F (7°C) to encourage a lengthier fermentation, enhancing taste, or choose to use water at a lukewarm 85°F (29°C) for a speedier process. Aim for a water-to-flour ratio between 60-70% to best suit most domestic ovens.
Limited Yeast for Extended Fermentation
To develop a dough rich in flavor, it's essential to utilize minimal yeast and allow for an extended fermentation period. We introduce a mere 0.2% of fresh yeast based on the flour’s weight and let the dough rest for 24-48 hours. Such a leisurely fermentation not only cultivates a profound taste but also results in dough that's more digestible.
Salt's Role Beyond Seasoning
Salt is more than just a seasoning for your dough—it fortifies the gluten matrix and modulates the fermentation pace. We suggest incorporating fine sea salt at a 2.5-3% proportion to your flour's weight. Ensure the flour and water are partially integrated before adding salt to avoid direct yeast contact.
Fermentation – An Art Form
Post-mixing, the dough should undergo an initial room temperature fermentation for a couple of hours, then divide it into portions for individual pizzas. Place these dough balls into lidded vessels and chill them in the refrigerator for anywhere from 24 to 72 hours. This cold fermentation phase is critical, as enzymes convert starches to sugars, delivering both a tantalizing taste and the crust's characteristic golden hue.
Gentle Handling
As pizza-making time approaches, extract the dough from the refrigerator 1-2 hours beforehand to let it reach a moderate temperature. Care for the dough delicately to maintain the gas bubbles that have naturally formed. Rather than rolling, which would deflate the air pockets, softly press and shape the dough with your fingertips.
The Ultimate Element: Intense Heat
Our wood-fired ovens might soar to 850°F (454°C), but residential ovens typically peak at 550°F (288°C). Overcome this by using a well-preheated pizza stone or steel for no less than one hour, ensuring that powerful bottom heat that's vital for a crusty exterior and light, fluffy center.
Honing your pizza dough skills is a continuous learning experience. Let each batch be a lesson in the craft. We urge you to make notes, tweak the process, and pinpoint the most suitable methods for your own kitchen settings.
For those keen to witness our dough-crafting in action, attend one of our monthly pizza workshops where Chef Adriano will demonstrate these techniques up-close. Refer to our events schedule for the next available workshop!