At SoftGrovelane, we're driven by the philosophy that extraordinary pizza originates with extraordinary dough. With over three decades spent refining our recipe, we're thrilled to divulge a few of our dough crafting secrets. Although our precise mixture remains a closely held tradition, the guidelines we provide here will guide you toward making premium pizza dough in the comfort of your own kitchen.
Flour: The Cornerstone of Dough
The cornerstone of peerless pizza dough lies in using premium flour. 00 flour is our top choice; this finely milled Italian flour has a moderate protein level (roughly 12%) and yields a dough that strikes a perfect compromise between elasticity and tenderness. In the absence of 00 flour, bread flour can serve as a viable alternative, albeit with a marginally altered texture.
Water Temperature Influences Fermentation
The water's temperature plays a crucial role in determining fermentation duration and dough maturation. Opt for colder water, about 45°F (7°C), to promote slow fermentation and hence enhance flavor. Conversely, if quick fermentation is desired, warmer water around 85°F (29°C) should be used. A hydration level, which is the water to flour ratio, of 60-70% is appropriate for most household ovens.
Yeast: Less is More
A critical secret to creating dough with rich flavor is to use a minimal amount of yeast and allow a lengthier fermentation period. For doughs that ferment over 24-48 hours, we utilize merely 0.2% fresh yeast compared to the flour's weight. This unhurried fermentation lets flavors develop complexity and yields a dough that's gentler on the stomach.
Salt Enhances Beyond Taste
Salt serves a purpose beyond merely seasoning the dough; it fortifies gluten structure and modulates fermentation. We suggest incorporating fine sea salt at a 2.5-3% ratio to the flour's weight. Introduce it post the initial melding of flour and water to avert any direct yeast contact.
Fermentation: A Craft in Itself
Post-mixing, let your dough undergo bulk fermentation at room temperature for a couple of hours, then segregate it into individual dough portions. Encase these in lidded containers and refrigerate for 24-72 hours. The cold fermentation stage is pivotal—enzymes transform the starch into sugars, which renders the crust's signature flavor and attractive browning.
Delicate Dough Handling
Coming up to pizza creation, take the dough out of refrigeration 1-2 hours before baking to let it acclimate. Handling the dough with care is imperative to preserve the built-up gas bubbles. Use your fingertips to gently press and spread the dough, avoiding the use of a rolling pin, which deflates those essential air pockets.
Heat: The Finishing Stroke
Our wood-fueled ovens can achieve heats of 850°F (454°C), but typical household ovens top out at about 550°F (288°C). To replicate this, employ a pizza stone or a steel that has been preheated for no less than an hour. This mimics the potent bottom heat necessary to attain a crust that's simultaneously crisp and fluffy on the inside.
The craft of perfecting pizza dough is ongoing. Every batch is a lesson in the nuances of the process. We encourage you to journal your observations, tweak parameters, and deduce what suits your home cooking environment best.
For a firsthand experience of our dough-making method, you're welcome to partake in our monthly pizza classes led by Chef Alessandro, who will detail these techniques. For dates and details, peek at our upcoming events schedule!