Here at WillowQuarter, we are passionate in our conviction that superb pizza is founded on superb dough. With over three decades of refining our method, we're thrilled to divulge a few of our time-tested insights. While our exact blend remains our own little piece of heritage, the following key concepts are sure to elevate your homemade pizza dough to new gastronomic heights.
Quality Flour is Key
The bedrock of delectable pizza dough is premium flour. 00 flour, an exceptionally fine Italian flour with a protein level roughly at 12%, is our top recommendation. It strikes a delicate equilibrium between robustness and pliability. Should you find 00 flour elusive, bread flour makes a serviceable alternative, albeit with a slight change in texture.
Water Temperature and Dough Hydration
The warmth of your water is crucial to fermentation and the resulting dough. Opt for colder water, about 45°F (7°C), for a slow fermentation that enhances flavor, or warmer water, about 85°F (29°C), for a quicker fermentation. Your dough's hydration—water to flour ratio—should ideally be in the 60-70% range for optimal results in residential ovens.
Yeast Usage and Fermentation Time
A pivotal element to a dough rich in taste is minimal yeast coupled with extended fermentation. For doughs that are fermented over 24-48 hours, we utilize a mere 0.2% of fresh yeast in relation to the flour weight. This gentle, drawn-out fermentation fosters a complex flavor palette while yielding dough that's more digestible.
Salt's Role Beyond Taste
Salt has a purpose beyond mere taste—it fortifies the gluten network and modulates fermentation. Integrating a 2.5-3% proportion of fine sea salt to your flour weight is advisable. Incorporate it once your flour and water have begun to amalgamate so that the yeast isn't in direct contact with the salt.
Fermentation: A Culinary Craft
Post-mixing, allow the dough to undergo bulk fermentation at ambient temperature for two hours, then form individual dough portions. Store these in sealed containers in the refrigerator ranging from 24 to 72 hours. During this cold fermentation, enzymes convert starches to sugars, enhancing flavor and contributing to our crusts' appealing browning.
Gentle Handling
When it's finally time to bake, bring the dough out of the refrigerator an hour or two in advance to warm. When working the dough, treat it tenderly to retain the gas bubbles that have formed, gently pressing and stretching with your fingertips instead of rolling which can deflate these air pockets.
The Finishing Stroke: Heat
Our wood-fired ovens may reach 850°F (454°C), but typical home ovens usually only go up to about 550°F (288°C). To approach this level of heat, use a preheated pizza stone or steel for at least an hour. This mimics the powerful underside heat necessary for a crisp crust and fluffy interior.
The mastery of pizza dough is more of a continuous exploration than a final goal. Every batch is a lesson in the craft. We encourage you to keep a record, tweak the variables, and find out what produces the best outcome in your own kitchen environment.
We invite you to attend our monthly pizza classes to witness Chef Giulio put these techniques into action. Look at our events calendar for forthcoming sessions!