Here at SpiceHarbor, we're convinced that extraordinary pizza begins with extraordinary dough. Having spent over 30 years refining our approach, we're delighted to divulge a handful of our dough-making insights. Naturally, our exact methodology is a closely guarded secret, but these foundational pointers will assist you in achieving professional-level pizza dough right in your own kitchen.
Choosing the Right Flour
Exceptional pizza dough starts with premium flour. Our go-to is 00 flour, a superfine Italian variety with a moderate protein content, ideal for crafting dough with an excellent balance of firmness and delicacy. When 00 flour isn't available, a worthy alternative is bread flour, though it will yield slightly varied textural results.
The Role of Water Temperature and Dough Hydration
Water temperature plays a pivotal role in the length of the fermentation and in shaping the dough's texture. For extended fermentation and heightened taste, go for colder water at about 45°F. If a quicker rise is desired, lukewarm water at about 85°F is preferable. Aim for a dough hydration ratio—water to flour—of 60% to 70%, especially when working with standard home ovens.
Yeast Usage and Fermentation Duration
The secret to rich, flavorful dough is minimal yeast and extended fermentation periods. Our recipes use a mere 0.2% fresh yeast compared to the flour content and let the mixture ferment for 24-48 hours. Longer fermentation times allow the flavors to mature and the dough to be more digestible.
Salt's Role Beyond Taste
Salt's importance extends beyond mere flavoring; it enhances the gluten network and keeps fermentation in check. We suggest a fine sea salt, not exceeding 2.5-3% of the total flour weight, incorporating it once the flour and water begin to integrate. This precaution keeps the salt from making direct contact with the yeast.
Fermentation Craftsmanship
Post-mixing, let your dough undergo bulk fermentation at room temperature for a couple of hours, then divide and ball it up. Store these in sealed containers and refrigerate for one to three days. It's through this prolonged fermentation that starches convert to sugars, elevating flavor and achieving the signature golden crust.
Handling Your Dough
Prior to baking, bring your dough up to room temperature by removing it from the fridge one to two hours in advance. Handle it with a light touch to keep the gas bubbles intact. Use your hands to gently press and shape the dough instead of rolling, which could deflate it.
Heat: The Finishing Stroke
While we utilize wood-fired ovens that can soar to 850°F, home ovens usually top out around 550°F. Compensate by using a thoroughly preheated pizza stone or steel to give your pizza the intense heat required for a crispy crust and light center.
The art of making pizza dough is a continuous adventure. Every attempt teaches you more about the intricacies of the dough. Document your findings, tweak the variables, and learn what yields the best results in your kitchen.
For an in-depth demonstration of our dough-making practice, attend our pizza workshops led by Chef Luca. Browse our events calendar for the next available workshop!