At GlenPassage Pizzeria, we're convinced that the key to extraordinary pizza is in the dough itself. With over thirty years of refining our method, we're thrilled to unveil some of our top tips. While our precise recipe remains a closely held company tradition, the following insights are sure to elevate your at-home pizza dough to pizzeria levels.
Flour: The Cornerstone
The base of exceptional pizza dough is premium flour. 00 flour, an ultra-fine Italian variety containing moderate protein (12% approximately), is our top choice. It ensures a balance of elasticity and softness. If 00 flour is not an option, a decent second choice is bread flour, albeit with a slight textural variation.
The Importance of Water: Temperature and Proportion
The temperature of the water is crucial for dough development and the fermentation duration. Use cooler water at about 45°F (7°C) for a prolonged fermentation that enhances the flavor. Warmer water at about 85°F (29°C) will accelerate the fermentation process. Aim for a hydration level—water to flour ratio—of 60-70% for optimal results in domestic ovens.
Limited Yeast for Extended Fermentation
For a richly flavored dough, minimize the yeast and increase fermentation time. Our recipe uses a mere 0.2% of fresh yeast in relation to the flour's weight, with fermentation stretching from 24 to 48 hours. This gradual fermentation cultivates depth in taste and facilitates easier digestion of the dough.
Role of Salt in Dough
Salt has a role beyond flavoring; it reinforces gluten networks and modulates fermentation. Fine sea salt is our preference, at 2.5-3% of the flour's weight. Introduce salt after beginning to blend the flour and water to keep it from direct contact with the yeast.
Fermentation: An Art Form
Post-mixing, let the dough undergo an initial bulk fermentation at room temperature for a period of 2 hours. Next, portion the dough into balls, place them into lidded containers, and refrigerate for 24-72 hours. It's during this cold fermentation that transformation occurs—enzymes convert starches to sugars, contributing to both the taste and the crust's appealing browning when baked.
Handling the Dough
Before you begin crafting your pizza, take the dough out of the fridge 1-2 hours prior to baking, to bring it close to room temperature. When shaping the dough, be tender to maintain the air bubbles. Press and stretch with your fingers instead of rolling it out, to keep the air pockets intact.
Optimizing Heat for Baking
Our wood-fired ovens boast temperatures of 850°F (454°C), while home ovens usually top out at around 550°F (288°C). To mimic our high-heat environment, we suggest using a pizza stone or steel, preheated for a minimum of one hour. This method provides the needed intense bottom heat for a crispy crust and a light, airy center.
Perfecting the pizza dough is a learning experience. Each preparation brings new insights into the nuances of the dough-making process. We encourage you to document your observations, tweak the ingredients and settings, and find what yields the best results in your kitchen setting.
To witness our dough-crafting firsthand, consider attending one of our monthly pizza workshops where Chef Alessandro showcases these skills in detail. For future events, check our events calendar!