At PebbleGrainWork, it's our belief that outstanding pizza begins with an outstanding dough. Having honed our recipe for over 30 years, we are thrilled to impart a few inside tips. While our exact blend will stay our own (some heritages should remain undisclosed!), these cornerstones will guide you to achieve pizzeria-level pizza dough in your own home.
Choosing the Right Flour
A crucial part of making sublime pizza dough is selecting superior flour. 00 variety, a finely milled Italian flour with a moderate protein content (about 12%), is optimal for achieving a harmonious mix of toughness and pliability. In case 00 variety is out of reach, bread flour can act as a substitute albeit offering a marginally varied texture.
Optimizing Water Temperature and Dough Hydration
Water's temperature plays a pivotal role in the fermentation duration and dough maturation. Employ cold water at approximately 45°F (7°C) for extended fermentation, which enriches the flavor, or warm water around 85°F (29°C) for a speedier fermentation. You should aim for a hydration level (proportion of water to flour) within the 60-70% range for an average home oven.
Less Yeast, More Time
A key to delicious dough is to use a minimal amount of yeast and give it ample time to ferment. Our doughs contain only 0.2% fresh yeast relative to the flour's weight and ferment for 24-48 hours. Such lengthy fermentation cultivates intricate flavors and yields a more digestible dough.
Salt's Role Beyond Taste
Salt doesn't only enhance taste—it also fortifies the gluten network and modulates fermentation. We advocate for fine sea salt usage at a level of 2.5-3% of your flour weight. Introduce it once your flour and water have begun to amalgamate so as not to let it come into direct contact with the yeast.
The Craft of Fermentation
Post mixing, let your dough go through bulk fermentation at room temperature for a couple of hours, then separate it into individual portions. Store these in sealed containers and let them chill in the refrigerator for 24-72 hours. It's during this cold fermentation that the enzymes act, changing starches into sugars and thus creating both the flavor and the caramelized crust you see in our pizza.
Delicate Dough Handling
When it's time to prep your pizza, remove the dough from the cooler 1-2 hours ahead of baking to let it come to room temperature. Be gentle with your dough to keep the gas bubbles intact. Rather than using a rolling pin, which would deflate these bubbles, employ your fingers to press and expans the dough.
Heat: The Critical Finishing Step
Although our wood-fired ovens can reach an immense 850°F (454°C), typical home ovens usually have a limit close to 550°F (288°C). To make up for it, use a pizza stone or steel that's pre-warmed for an hour at least. This mimics the fierce bottom heat essential for that perfectly crispy crust and fluffy interior.
The mastery of pizza dough is an ongoing adventure. Each attempt is a lesson in the baking craft. Note taking, altering variables, and learning what suits your own kitchen's conditions is part of the discovery process.
For a firsthand look at our dough-crafting method, sign up for our monthly pizza-making classes where Chef Julian demonstrates these techniques thoroughly. Keep an eye on our event schedule for future dates!