At BlueHearth, our philosophy is that extraordinary pizza is built upon extraordinary dough. Having honed our recipe over thirty years, we're thrilled to disclose a few of our dough-making insights. While the precise formula remains our little secret (certain traditions must stay untouched!), the following key points will empower you to replicate a pizzeria-style pizza dough in your kitchen.
Flour is Fundamental
The quality of your flour is the cornerstone of superb pizza dough. Our recommendation is to use 00 flour, a finely milled Italian variety with moderate protein levels (approximately 12%). This ensures a delicate yet robust crust. In the absence of 00 flour, bread flour can be utilized, though it will yield a different textural outcome.
Temperature and Dough Hydration
Water temperature is instrumental for the rate of fermentation and the maturation of the dough. For unhurried fermentation yielding deeper flavor profiles, we advise the use of cool water at about 45°F (7°C). When a quicker fermentation is needed, warmer water around 85°F (29°C) is appropriate. Hydration levels – the water to flour ratio – should ideally sit between 60-70% for most residential ovens.
Patient Fermentation with Minimal Yeast
A key aspect of a flavorful dough lies in using minimal yeast and extending fermentation periods. Our ratio clocks in at a mere 0.2% fresh yeast relative to flour, promoting a 24-48 hour fermentation period. This prolonged interval enables the dough to develop complex flavors and results in an easier digestion process.
Salt's Role Beyond Taste
Salt serves a greater purpose than simply seasoning; it fortifies the gluten network and moderates fermentation. We suggest fine sea salt at 2.5-3% in comparison to the flour quantity. Introduce salt after the flour and water have begun to amalgamate, ensuring it doesn't make immediate contact with the yeast.
Fermentation Mastery
Following the mix, let the dough undergo initial bulk fermentation at ambient temperature for two hours, then divide it into balls. Store these in lidded containers and transfer to a refrigerator for 24-72 hours. During this cold fermentation, starches convert to sugars due to enzyme activity; this not only enhances the flavor but also contributes to the crust's coveted caramelization.
Gentle Dough Handling
Prior to pizza preparation, remove the dough from chilling 1-2 hours beforehand to normalize its temperature. Handle the dough delicately to maintain developed air pockets. Using your fingers to press and stretch the dough is preferable over rolling, to avoid gas bubble disruption.
A Blazing Hot Finish
Although our ovens can achieve 850°F (454°C), home ovens tend to peak at about 550°F (288°C). A preheated pizza stone or steel for at least an hour replicates the intense base heat required for a crisp underbelly and a light interior.
Honing pizza dough craftsmanship is a continuous endeavor; each creation is an opportunity to learn more about the technique. We encourage jotting down notes, tweaking the process, and fine-tuning it to fit into your home's baking environment.
To witness our dough creation in action, consider attending our monthly pizza workshops, where Chef Julian will exhibit these methods thoroughly. View our schedule for forthcoming dates in our events calendar!