At CafeHarvestTable, our motto is that superior pizza is all about superior dough, and we're thrilled to let you in on some of the wisdom we've amassed over more than 30 years of refining our technique. While we won't disclose our proprietary blend (keeping some rituals close to the chest is a must!), these guidelines will set you on the path to producing top-notch pizza dough in your own kitchen.
The Importance of Flour
An excellent pizza dough starts with premium quality flour. 00 flour, which is finely milled Italian flour with a medium protein percentage of around 12%, is our top choice for achieving a fine mix of robustness and pliability. If 00 flour is not available, an alternate option is bread flour, although it may render the texture somewhat altered.
Water: Temperature and Ratio
The temperature of the water you use can impact the time it takes for your dough to ferment and develop. Cooler water, at approximately 45°F (7°C), lends itself to a slower fermentation, enhancing taste, while warmer water at about 85°F (29°C) can speed up the process. Your dough's hydration level—which is the amount of water compared to flour—should be in the vicinity of 60-70% for the best results in a typical home oven.
Yeast and Fermentation Time
To achieve a dough rich in taste, less yeast and more fermentation time are the secrets. We use a modest amount of 0.2% fresh yeast based on flour weight for doughs that ferment for 24-48 hours. This elongated timeframe cultivates nuanced flavors and results in a dough that is more digestible.
Salinity's Role Beyond Taste
Salt's purpose transcends simply seasoning the dough; it acts to fortify the gluten matrix and modulate the fermentation. Our suggestion is to use refined sea salt at a proportion of 2.5-3% of the flour weight, incorporating it once the flour and water have started to merge, ensuring the salt does not immediately come into contact with the yeast.
The Craft of Fermentation
Ferment the mixed dough en masse at room temperature for 2 hours, then separate into individual portions. Store these sections in sealed containers and refrigerate for 24-72 hours. It's during this refrigeration that real transformation occurs as enzymes decompose starch into sugars, providing the dough with both flavor and the signature golden crust.
Gentle Treatment
When it's time to prepare your pizza, take the dough out of the cold storage 1-2 hours before baking, allowing it to reach room temperature. Be careful when handling your dough to conserve the bubbles that have developed. Refrain from using a rolling pin, which could deflate those all-important air pockets; instead, gently press and stretch the dough with your hands.
The Impact of Heat
High temperatures of 850°F (454°C) are attainable with our wood-fired ovens, but a standard home oven often tops out at around 550°F (288°C). To mimic these intense conditions, use a pizza stone or steel, heating it for a minimum of one hour beforehand. This will give you the intense bottom heat necessary for a crunchy exterior and a fluffy inside.
Perfecting pizza dough is an ongoing process where each attempt teaches you more about the craft. Record your observations, tweak the variables, and find what fits your unique kitchen circumstances.
To witness our technique in action, come to one of our monthly pizza seminars where Chef Alessandro will demonstrate these methods in detail. Our events calendar has all the dates you need!