Here at HolmridgePark, we are firm believers that the cornerstone of delectable pizza is in the dough's excellence. Across the span of thirty years, we have honed our recipe, and we are thrilled to divulge some of our dough making expertise. Our precise method remains our unique legacy, however, these fundamental guidelines will steer you towards achieving a pizzeria-grade pizza dough in your own kitchen.
The Vitality of Flour
Superior pizza dough is constructed with premium flour. 00 flour is our top choice—a finely milled Italian variant with modest protein levels, approximately 12%, which yields an optimal equilibrium of resilience and suppleness. Should 00 flour be unavailable, a satisfactory alternative would be bread flour, albeit with a nuanced difference in texture.
Hydration and Water Temp
The warmth of the water used can significantly influence the dough's fermentation duration and its ultimate structure. Utilize cooler water at about 45°F (7°C) for an extended fermentation that enhances taste, or warm water around 85°F (29°C) for a more rapid process. A ratio of water to flour within 60-70% suits most residential ovens well.
Yeast Quantity and Fermentation Duration
A profound secret to savory dough lies in minimal yeast usage and maximal fermentation duration. By utilizing merely 0.2% fresh yeast in relation to the amount of flour and allowing the dough to ferment for 24 to 48 hours, the flavors that develop are more complex and the dough is more digestible.
Salt’s Multifaceted Role
Not only does salt contribute to flavor, but it also fortifies the gluten network and modulates the fermentation. Utilizing fine sea salt at a ratio of 2.5-3% of your flour's weight is advised. Introduce it once the flour and water mixture starts to amalgamate, ensuring it avoids direct contact with the yeast.
The Mastery of Fermentation
Post mixing, give your dough room to bulk ferment at a normal temperature for around two hours, then section it into balls. Store these in lidded containers and refrigerate them for a period ranging from 24 to 72 hours. It's during this cold fermentation that extraordinary flavors develop; enzymes labor to convert starches to sugars, imparting both the taste and appealing crust browning.
Delicate Handling
When ready to craft your pizza, draw the dough from the refrigerator 1-2 hours prior to baking, to normalize its temperature. To maintain the integrity of developed air bubbles, handle the dough with finesse. Prefer pressing and stretching with fingertips over rolling it out, which would deflate those valued air pockets.
Crucial Element: Intense Heat
Where our wood-burning ovens achieve a scorching 850°F (454°C), home ovens generally peak at about 550°F (288°C). To mimic that intense heat, use a preheated pizza stone or steel for at least one hour. This will supply the blast of bottom heat necessary to replicate a crisp crust and a fluffy interior.
Pizza dough perfection is a persistent adventure, with each attempt offering insight into the process. We suggest keeping a record, modifying variables, and exploring ideal conditions for your distinct kitchen setting.
For a live view of how we make our dough, attend our monthly pizza seminars where Chef Alessandro demonstrates these techniques thoroughly. For upcoming sessions, visit our events calendar!