Here at WindLarkvale, we're of the mindset that extraordinary pizza originates from extraordinary dough. With over thirty years of refinement, we're thrilled to impart some of our dough-making insights. While the precise recipe is our closely-held secret, applying these fundamental guidelines will set you on the path to creating pizza dough of a professional standard in the comfort of your home.
Flour Choices Are Key
Outstanding pizza dough begins with premier flour. Our top pick is 00 flour due to its ultra-fine grind and moderate protein levels, typically around 12%, offering an optimal mix of elasticity and suppleness. In the absence of 00 flour, bread flour serves as an adequate alternative, with a minor difference in textural outcome.
Optimal Water Temperature and Dough Hydration
Your water's temperature is a crucial factor in determining the fermentation period and the dough's consistency. Preferred for slow fermentation to foster richer taste, water should be chilled to about 45°F (7°C). Warmer water at 85°F (29°C) will accelerate fermentation. The ratio of water to flour, or hydration level, is suggested to be in the range of 60-70% for ovens typically found in homes.
A Touch of Yeast and an Abundance of Time
A key to a flavorful dough is to use a minimal amount of yeast and allow a lengthy fermentation time. Our recipe calls for a mere 0.2% of fresh yeast related to the weight of the flour, with a fermentation window of 24-48 hours. This extended fermentation allows depth of flavor to build and produces a more digestible dough.
Salt's Importance Goes Beyond Taste
Salt plays a more important role than just seasoning the dough; it also reinforces the gluten network while moderating the fermentation process. Our guideline is to include fine sea salt at a rate of 2.5-3% of the flour's weight, ensuring it's mixed in after some integration of the flour and water to avoid direct contact with the yeast.
The Science of Fermentation
Following the dough's mixture, let it undergo primary fermentation at ambient temperature for around 2 hours before dividing it into portions. These portions should then be stored in lidded containers in a refrigerator for a period ranging from 24 to 72 hours. It's during this refrigeration phase that the enzymatic breakdown of starch into sugars develops the desirable flavor profile and contributes to the crust's appealing coloration once baked.
Gentle Handling
When ready to make pizza, take the dough out of refrigeration 1-2 hours prior to baking to return to room temperature. Care must be taken to keep the gases intact, hence the dough should be manipulated softly. Instead of rolling, which would deflate the air pockets, use your fingertips to stretch and shape the dough.
The Ultimate Element: Intense Heat
Despite not reaching the lofty 850°F (454°C) of our professionally fired ovens, a home oven's upper limit of 550°F (288°C) can be leveraged by pre-heating a pizza stone or steel for at least an hour to mimic the fierce heat needed for that perfect crust - crisp on the outside, airy on the inside.
The craft of perfect pizza dough is an ongoing pursuit; each attempt providing lessons and insights. Note-taking during your trials, tweaking variables, and assessing results will refine your method suited to your own kitchen's conditions.
For a live demonstration of our dough crafting, consider registering for our monthly pizza workshops where Chef Luca showcases his expertise. Do check our events calendar for upcoming sessions!