Here at CinderMeadow, our philosophy is that superior pizza is built on superior dough. With over 30 years spent refining our blend, we are thrilled to impart a few insider tips with you. Although we must keep our precise mixture confidential (certain practices ought to be kept private), these guidelines will aid you in crafting a commercial-grade pizza dough within the confines of your own kitchen.
The Significance of Flour
The cornerstone of a splendid pizza dough lies in premium flour. 00 flour is our suggestion; this Italian specialty flour is finely milled with a moderate protein percentage (about 12%), furnishing a seamless fusion of resilience and delicacy. If 00 flour is not obtainable, bread flour can work as a replacement, though there will be a minor alteration in texture.
Hydration and Water's Role
Your water's temperature can significantly influence dough development and the timing of fermentation. For a prolonged fermentation—which results in superior taste—choose colder water around 45°F (7°C). Conversely, warmer water around 85°F (29°C) speeds up fermentation. The optimal hydration rate, meaning the water to flour ratio, should hover between 60-70% for standard home ovens.
Conservative Yeast Use for Extended Fermentation
A key to delectable dough is the conservative use of yeast paired with longer fermentation times. For our dough, which ferments anywhere from 24 to 48 hours, we use a mere 0.2% of fresh yeast in relation to the flour's weight. This gradual process nurtures the development of intricate tastes while producing a dough that's more digestible.
More Than Just Flavor: Salt's Function
Salt is instrumental beyond mere seasoning; it fortifies the gluten matrix as well as regulates yeast action. Our recommendation is fine sea salt at 2.5-3% in proportion to the flour. Introduce it once your flour and water begin to blend to avert direct contact with the yeast.
The Craft of Fermentation
Post-mixing, let your dough undergo an initial bulk fermentation at ambient temperature for a couple of hours, then segregate it into balls. Stow these in lidded containers and refrigerate for a period ranging from 24 to 72 hours. It's within this cool fermentation phase that the alchemy occurs—enzymes convert starches into sugars, resulting in rich flavors and the pizza crust's signature golden hue.
Delicate Dough Handling
When it's pizza time, take your dough out to temperate around 1-2 hours prior to baking. When shaping the dough, treat it with care to keep the air bubbles intact. Instead of rolling, lightly press and spread the dough using your fingertips to maintain the volume imparted by those air packets.
Bringing the Heat: The Concluding Step
Though our ovens reach an intense 850°F (454°C), standard home ovens usually max at about 550°F (288°C). Make up for this by pre-heating a pizza stone or steel for a minimum of one hour to replicate the direct inferno-like heat necessary for a crisped crust with a light core.
The mastery of pizza dough is an ongoing exploration. Each iteration teaches you nuances of the craft. Take notes, modify when needed, and unearth the most fitting technique for your specific culinary space.
For those interested in observing our dough-crafting firsthand, consider attending our monthly pizza workshops where Chef Leonardo goes into depth with these methods. Check our list of events for the next available workshop!