At WindPaperPort, our conviction is that remarkable pizza is founded on first-rate dough. After refining our dough over 30 years, we're eager to divulge some key insights. While our precise recipe is a closely-held tradition, these guidelines are sure to elevate your homemade pizza dough to pizzeria quality.
Choosing the Right Flour
The cornerstone of superior pizza dough is premium flour. We advocate using 00 flour, a finely milled Italian flour with a medium protein content of about 12%, which yields an ideal mix of strength and softness. If '00' is unavailable, a viable alternative is bread flour, though the final texture will differ.
Optimal Water Temperature and Dough Hydration
The water's temperature plays a critical role in the dough's fermentation duration and development. Utilize cold water at around 45°F (7°C) for a leisurely fermentation that enhances taste, or lukewarm water close to 85°F (29°C) for a more rapid fermentation. Aim for a hydration ratio of water to flour between 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Time
The key to a delicious dough lies in minimal yeast use and extended fermentation periods. We opt for merely 0.2% fresh yeast based on flour weight for fermentation lasting 24 to 48 hours, leading to the emergence of rich flavors and a better-digestible dough.
The Role of Salt
Salt not only seasons the dough but also reinforces the gluten structure while regulating fermentation. Use fine sea salt in the proportion of 2.5-3% to your flour weight, introduced after the flour and water start to merge to avoid direct yeast contact.
The Fermentation Magic
Post-mixing, first let your dough bulk ferment at ambient temperature for about 2 hours. Then, divide it into separate portions and put each in a lidded container to store in the refrigerator for a period of 24-72 hours. During this cold fermentation stage, enzymes break down starches into sugars, imparting flavor and enabling the golden-brown hue seen in our crusts.
Gentle Treatment of Dough
When preparing to bake, remove the dough from refrigeration 1-2 hours in advance to reach room temperature. Handle the dough delicately to retain the air bubbles. Press and stretch the dough using your fingertips, as opposed to rolling, which deflates the formed air pockets.
The Essential Element: Heat
Our wood-burning ovens achieve temperatures up to 850°F (454°C), but a typical home oven will usually top out at approximately 550°F (288°C). To make up for this, we suggest using a preheated pizza stone or steel for no less than one hour to simulate the intense bottom heat needed for that crispy shell and light interior.
Honing your skills in making pizza dough is an evolving process, where each attempt is a learning experience. We champion taking notes, tweaking variables, and uncovering the method that fits best in your own kitchen's environment.
For a chance to observe our dough craftsmanship firsthand, consider attending one of our monthly pizza workshops where Chef Gianna showcases these tactics in great detail. For upcoming sessions, check our events schedule!