Here at MossyGardenPath, we're firm believers that an extraordinary pizza is the result of extraordinary dough. Having spent over 30 years refining our dough recipe, we're now eager to divulge some of our dough-making wisdom. Although our complete recipe will remain our secret (some customs are better cherished!), we can impart some key tips for achieving professional-grade pizza dough in your own kitchen.
Choosing the Right Flour
Any exceptional pizza dough begins with premium flour. For our dough, we advise selecting a finely milled Italian 00 flour with a medium protein level, approximately 12%. This choice guarantees a harmonious mixture of robustness and softness in the dough. In situations where 00 flour isn't available, a suitable replacement would be bread flour, although expect a minor variation in texture.
Hydration and Water Temperature
The water’s temperature fundamentally influences the dough’s leavening duration and its progression. To promote slow fermentation, which enriches the flavor, one should use water at a colder approximate temperature of 45°F (7°C). In contrast, for an accelerated fermentation process, water should be around 85°F (29°C). The dough's moisture content, or the water to flour ratio, is ideally held within 60-70% for most residential ovens.
Yeast and Fermentation Duration
A tasteful dough, believe it or not, comes from utilizing a smaller quantity of yeast and more elongated fermentation time. We employ a mere 0.2% of fresh yeast by the weight of the flour for doughs that rest for 24-48 hours. This unhurried fermentation spawns complex taste notes and yields dough that’s lighter on the stomach.
The Role of Salt
Salt is more than a simple seasoning for your dough; it reinforces gluten structure and modulates fermentation. Our recommendation is to apply fine sea salt at a quantity of 2.5-3% of the flour's weight. It should be introduced into the mixture once the flour and water have begun integrating to avoid direct contact with the yeast.
The Science of Fermentation
Subsequent to mixing, the dough should undergo bulk fermentation at ambient conditions for a couple of hours. Subsequently, divide it into separate balls, each housed in a sealed container, and cool them for 24-72 hours. It is during this cold fermentation where transformative chemical reactions occur, transforming starches to sugars that not only enhance flavor but also contribute to that signature crust browning.
Gentle Handling
As pizza creation time approaches, extract the dough from the refrigerator 1-2 hours beforehand to temper. When shaping, it’s key to treat the dough delicately to maintain the air pockets that have formed. Rather than rolling, one should lightly press and extend the dough with the fingertips.
The Importance of Heat
Although our artisanal ovens can reach a blistering 850°F (454°C), conventional home ovens tend to top out at about 550°F (288°C). To mimic these conditions, one should use a pizza stone or steel, preheated for at least one hour, to ensure the robust lower heat essential for achieving a crisp exterior alongside a fluffy center.
Perfecting pizza dough is a perpetual learning experience, with each attempt teaching you more about the process. Notations can be helpful, as can playing around with different approaches to adapt the process to your own kitchen. Take notes, tweak variables, and find your best fit.
For a first-hand look at our dough crafting approach, consider attending our monthly pizza workshops where Chef Anna showcases these techniques in greater depth. Do take a look at our events schedule to spot the forthcoming sessions!