At PineValleyReach, our philosophy is that outstanding pizza is built on outstanding dough. With over 30 years honing our dough creation, we are thrilled to impart a few of our secret techniques. While we must keep our precise recipe under wraps (as some customs are treasured and preserved!), these foundational tips will assist you in crafting top-notch pizza dough right in your own kitchen.
Quality of Flour Is Key
Exceptional pizza dough begins with superior flour. We suggest opting for 00 flour, which is a finely milled Italian variety boasting a moderate protein percentage (approximately 12%). This ensures an ideal mix of durability and softness. Should 00 flour elude you, bread flour makes a suitable replacement, though there will be a minor alteration in consistency.
Hydration and Water Temperature
Your water's temperature is critical in influencing fermentation duration and dough maturation. For a prolonged fermentation (which yields a richer taste), opt for chilled water at around 45°F (7°C). Conversely, for a speedier fermentation, warmer water at about 85°F (29°C) is preferable. The ideal water to flour proportion—hydration level—should range from 60-70% for conventional home ovens.
Let Time Work Its Magic with Minimal Yeast
The secret to tasty dough is minimal yeast combined with extended fermentation times. When using a mere 0.2% of fresh yeast in proportion to the flour, we let the dough ferment from 24 to 48 hours. This unhurried process cultivates a richer flavor profile and yields dough that's more digestible.
Salt's Purpose Extends Beyond Flavoring
Salt is not only for seasoning—it reinforces the gluten matrix and modulates fermentation. Our recommendation is to use fine sea salt measuring 2.5-3% of your flour's weight. Incorporate it after the flour and water have begun to amalgamate, ensuring it doesn't come into direct contact with the yeast.
Fermentation: The Craft
Post-mixing, let your dough undergo a primary fermentation at room temperature for a couple of hours, then proceed to partition it into individual portions. Place these pieces in sealed containers and refrigerate them for 24-72 hours. During this period of cold fermentation, enzymatic activity transforms starches into sugars, enriching the flavor and contributing to the crust's aesthetically pleasing browning effect.
Gentle Handling Is Crucial
Prior to baking your pizza, let the dough acclimate at room temperature for one or two hours. When you're ready, handle the dough with care to maintain the air pockets. Utilize your fingertips to gently press and stretch the dough, avoiding the use of a rolling pin, which would deflate the bubbles.
The Significance of Heat
While our professional wood-fired ovens can reach a scorching 850°F (454°C), typical home ovens usually max out at around 550°F (288°C). To make up for this, use a preheated pizza stone or steel for at least 60 minutes. This emulates the intense heat required to give the crust that desirable crispness and puffiness on the inside.
Honing the art of pizza dough is an ongoing adventure. Each time you make it, you learn more about the craft. Keep notes, tweak various factors, and figure out what yields the best results in your personal kitchen space.
For a hands-on experience with our dough-treating methods, be sure to attend one of our monthly pizza workshops where Chef Alessandro will show these techniques in depth. For upcoming dates, check our events calendar!