Here at CalmHerbTrail, we're firm believers that the cornerstone of delectable pizza is outstanding dough. With over 30 years dedicated to refining our mixture, we're thrilled to pass on key insights to you. Although the precise composition remains our well-guarded legacy, these guidelines will assist you in crafting a pizzeria-level pizza base within your own kitchen.
Flour Quality is Key
Superior pizza dough begins with premium flour. We suggest opting for 00 flour, an ultra-fine ground flour from Italy, known for a moderate protein level of around 12%, which ensures the dough is both robust and supple. In the absence of 00 flour, a viable alternative would be bread flour, though it will alter the texture slightly.
Water Temperature and Dough Hydration
The water's warmth is vital as it dictates the rising time and the dough's maturity. Cooler water at 45°F (7°C) is ideal for a drawn-out rise, enhancing the dough's taste, whereas warmer water around 85°F (29°C) speeds up the process. Aim for a hydration spectrum from 60% to 70% for optimal results in typical home ovens.
Less Yeast, More Time
To achieve a dough rich in flavor, the key is to use a smaller quantity of yeast and extend the fermentation time. We prefer a scant 0.2% of fresh yeast concerning the flour mass, allowing the dough to age for 24-48 hours. This prolonged fermentation fosters a complexity of flavors and a dough that's more digestible.
Salt's Structural Importance
Salt's role goes beyond mere seasoning; it fortifies the gluten matrix and moderates the yeast activity. We advise employing finely ground sea salt at a proportion of 2.5-3% to the flour's weight. Introduce it once the mixture of water and flour has begun to amalgamate, preventing the salt from interfering directly with the yeast.
The Science of Rising Dough
Post-kneading, let your dough undergo an initial bulk rise at a normal room temperature for two hours, then divide it and form separate dough balls. Place these dough portions into lidded containers and refrigerate anywhere from one to three full days. It's during this cool rise that enzymes decompose the starches into sugars, imparting flavor and that characteristic caramelization seen in our crusts.
Gentle Dough Handling
When it's time for pizza creation, take the dough out of cold storage 1-2 hours before it's baked to let it reach room temperature. Delicately handle the dough to maintain the aerated structure. Instead of a rolling pin, employ your fingers to gently press and expand the dough, thus keeping the air pockets intact.
The Finishing Element: A Sear from Below
Our pizzeria's ovens soar to 850°F (454°C), but ordinary home ovens usually top out at 550°F (288°C). To mimic professional results, use a well-heated pizza stone or steel, heated at least 60 minutes prior to use, to provide that requisite harsh bottom heat crucial for achieving a crisp crust and airy middle.
Perfecting the art of pizza dough is an ongoing voyage of discovery, where every mix is a learning opportunity. We encourage documenting your trials, tweaking the variables, and finding your kitchen's ideal method.
For up-close sessions in dough crafting, we welcome you to our monthly pizza seminars, where Chef Paolo divulges his dough handling skills. Peek at our event schedule for forthcoming workshop dates!