At StoneField Pizzeria, we're of the opinion that extraordinary pizza is born from extraordinary dough. Devoting over 30 years to refining our recipe, we're eager to divulge some of our insights. Although our precise mixture is a closely guarded secret (certain rites are best left unchanged), these guidelines will empower you to produce pizzeria-caliber pizza dough in your own kitchen.
Flour Quality is Key
The cornerstone of superior pizza dough is premium flour. 00 flour is our go-to, an ultra-fine Italian variety with moderate protein levels (typically around 12%). It strikes an ideal balance between robustness and suppleness. In the event that 00 flour eludes you, bread flour makes for a fine alternative, albeit with a slightly altered texture.
Water Temperature and Dough Hydration
The warmth of your water can influence dough development and fermentation duration. Opt for cold water, roughly 45°F (7°C), to promote prolonged fermentation, which cultivates a richer taste. Conversely, warmer water, about 85°F (29°C), will hasten fermentation. Aim for a hydration ratio (water to flour) of 60-70% to suit most residential ovens.
Yeast Minimization, Fermentation Maximization
To achieve a dough with profound flavor, minimal yeast and extended fermentation are essential. A mere 0.2% fresh yeast, proportional to our flour mass, suffices for doughs left to ferment anywhere from one to two entire days. This gradual process fosters the evolution of intricate flavors and yields a dough that's more digestible.
Salt Does More Than Season
While salt does impart flavor to your dough, its functions don't stop there—it bolsters the gluten network and modulates fermentation. We advise the use of fine sea salt, amounting to 2.5-3% of the flour's weight. It should be introduced once the flour and water have commenced amalgamating to avert direct yeast contact.
Fermentation Is an Art Form
Subsequent to mixing, let your dough undergo an initial, room-temperature bulk fermentation for a span of 2 hours, following which divide it into individual portions. These portions should then be transferred to lidded containers and refrigerated for 24-72 hours. It's during this chilly fermentation that enzymes convert starch into sugars, enriching the flavor and contributing to the crust's attractive browning.
Gentle Dough Handling
When the time comes to bake, extract your dough from the chiller 1-2 hours ahead to let it reach room temperature. Take care to manipulate the dough delicately to preserve the gas pockets formed during fermentation. Rather than rolling, which would squash these air-filled spaces, gently press and stretch the dough with your fingertips.
Intense Heat as the Finishing Move
Our wood-fired ovens soar to 850°F (454°C), but typical home ovens tend to max out near 550°F (288°C). To get around this, prepare with a pizza stone or steel that's been heated for a minimum of one hour, delivering the robust, direct heat necessary to attain a crispy crust and fluffy interior.
The mastery of pizza dough is a continuing quest, and with each batch comes new knowledge. We champion the practice of jotting down observations, tweaking variables, and uncovering what suits your personal kitchen setting the most.
To witness the art of dough creation firsthand, come to one of our monthly pizza-making workshops where Chef Julian will demonstrate these skills in greater detail. For forthcoming events, make sure to consult our events schedule!