At OpenFordLink, we're convinced that extraordinary pizza begins with extraordinary dough. With over 30 years of refining our craft, we're delighted to unveil some of our most cherished wisdom. While our precise mixture is a close-guarded heritage, these essential tips will assist you in making top-tier pizza dough in the comfort of your kitchen.
The Significance of Flour
The key to an excellent pizza dough lies in using top-notch flour. Our preference is 00 flour, an ultra-fine Italian flour with the right protein level (typically 12%). It strikes a fine balance between durability and delicateness. In the absence of 00 flour, bread flour makes an acceptable alternative, albeit with a minor textural difference.
Temperature of Water and Dough Hydration
The temperature of the water is crucial for controlling the fermentation duration and the maturation of the dough. Cold water, approximately 45°F (7°C), is best for a prolonged fermentation that enriches the flavor, whereas lukewarm water, around 85°F (29°C), accelerates fermentation. For optimal results in most domestic ovens, maintain a hydration ratio (water-to-flour rate) within 60-70%.
Less Yeast, More Fermentation Time
A flavorful dough secret is minimizing yeast use and maximizing fermentation time. Our formula incorporates a mere 0.2% fresh yeast by weight of the flour, allowing fermentation periods of 24-48 hours. This extended time nurtures complex tastes and yields a more digestible dough.
Salt's Role Beyond Flavor
Salt serves a greater purpose than just flavoring your dough—it reinforces the gluten matrix and moderates fermentation. Our advice is to employ fine sea salt at a ratio of 2.5-3% of your flour weight. Introduce it once your flour and water start blending to avoid direct yeast contact.
The Craft of Fermentation
Post-mixing, leave your dough to bulk ferment at an ambient temperature for a couple of hours, then separate it into individual portions. Store these in lidded containers and refrigerate them for 24-72 hours. It's within this period of low-temperature fermentation that you'll find flavor enrichment—enzymes convert starch into sugars, offering both taste and that sought-after crust browning.
Gentle Dough Handling
Ready to bake? Take your dough out of cold storage 1-2 hours in advance to come to room temperature. Handle it with caution to keep the developed gas bubbles. Instead of rolling, which deflates the bubbles, lightly press and stretch the dough with fingertips.
Introducing Heat
Our professional wood-fired ovens can hit 850°F (454°C), a feat not usually possible with home ovens, which generally max out at 550°F (288°C). To come close, preheat a pizza stone or steel for at least one hour before baking. This mimics the intense heat required for a crispy crust and fluffy inside.
The mastery of pizza dough evolves with experience. Each time you make a dough, it's an opportunity to learn. Keep track of your observations, tweak variables, and find out what delivers the best results in your distinct kitchen setup.
Come see for yourself how we make our dough by participating in our monthly pizza workshops. Chef Luca will show you these techniques in depth. See our event schedule for the next available session!