Here at TideGlassLane, our ethos is that the cornerstone of outstanding pizza is its dough. With over 30 years of refinement, we're thrilled to divulge some of our dough-making wisdom. While the proprietary recipe remains our secret, these guidelines will set you on the path to producing professional-grade pizza dough in your kitchen.
Choice of Flour
A top-tier pizza dough starts with premium flour. 00 flour is our go-to, a super-fine Italian variety with moderate protein usually around 12%, yielding a dough that's both resilient and delicate. Should 00 flour be out of reach, bread flour can act as a substitute; expect a change in texture, though.
Hydration and Water Temperature
Water temperature is pivotal for dough development and the pace of fermentation. Cold water, ideally around 45°F (7°C), is best for extended fermentation and enhanced taste profiles. Conversely, lukewarm water at about 85°F (29°C) speeds up the fermentation. Aim for a hydration ratio (water to flour) of 60-70% suitable for most home ovens.
Yeast Usage and Fermentation Duration
For a dough rich in flavor, it's vital to use minimal yeast and extend the fermentation period. Our formula includes a mere 0.2% fresh yeast compared to flour weight, letting the dough ferment between 24 to 48 hours. This not only cultivates depth in flavor but also results in easier-to-digest dough.
Role of Salt in Dough
Salt's responsibilities surpass merely adding taste; it fortifies the gluten network and moderates fermentation. Our preference is for fine sea salt at a 2.5-3% ratio to the weight of the flour. Introduce it once the flour and water begin to integrate, preventing the salt from directly engaging with the yeast.
Fermentation: A Culinary Craft
Post-mixing, your dough should undergo a two-hour bulk fermentation at ambient temperature, followed by division into individual balls. Store them in lidded containers and refrigerate for a duration of 24-72 hours. During this period, the cold fermentation effectuates a transformative flavor enhancement, as well as the crust's characteristic browning.
Gentle Handling
Prior to forming your pizzas, let the dough return to room temperature by removing it from the fridge for 1-2 hours before baking. Be delicate with the dough to retain the gas bubbles that have formed. Gently press and stretch out the dough with your fingertips instead of rolling it out, which could flatten those essential air pockets.
Essential High Heat
Even though our ovens reach a searing 850°F (454°C), a typical home oven's peak is at 550°F (288°C). Counteract this by preheating a pizza stone or steel for at least one hour, ensuring that swift, crisp finish we all desire for the base and a light interior.
The craft of perfecting pizza dough is a perpetual learning experience; each attempt imparts new insights about the technique. Document your observations, tweak the process, and determine what suits your cooking space best.
For a hands-on demonstration of our dough preparation, join Chef Giovanni at our monthly pizza workshops. Refer to our events schedule for more details!