At HeartyGrain, we're convinced that the cornerstone of an exceptional pizza is the dough. With over thirty years dedicated to refining our recipe, it's finally time to unveil some of our dough crafting secrets. While the full recipe is our closely-held tradition, the techniques below will guide you to making a pizzeria-caliber pizza base right in your kitchen.
Quality of Flour is Crucial
Superb pizza dough begins with premium flour. Our go-to choice is the 00 variety, which is a finely-milled Italian flour with moderate protein content (approximately 12%), ensuring a perfect blend of elasticity and delicacy. Should 00 flour be inaccessible, opting for bread flour can work, yet the resultant texture may alter slightly.
Hydration and Water's Temperature
The dough's fermentation duration and its maturation are greatly influenced by the temperature of the water used. To achieve a slow fermentation and richer taste, cold water at about 45°F (7°C) is preferable. Conversely, if you desire a faster fermentation, lukewarm water around 85°F (29°C) is suitable. The dough's hydration — the ratio of water to flour — should be maintained at 60-70% for optimal results in domestic ovens.
The Less Yeast, The Better
A delectable dough is a product of minimal yeast use and extended fermentation times. We stick to using merely 0.2% fresh yeast compared to the flour weight and let the dough ferment for 24-48 hours. This lengthy timeframe allows intricate flavors to develop and results in a dough that's kinder to your stomach.
Significance of Salt
Salt plays a role that goes beyond simply seasoning your dough; it enhances the gluten network and keeps fermentation in check. We recommend finely ground sea salt at a proportion of 2.5-3% of your flour weight. Introduce it after combining the water and flour to avoid any direct contact with the yeast.
The Craft of Fermentation
Post-mixing, the dough should be left to a bulk ferment at ambient temperature for a couple of hours, followed by dividing it into balls. Place these portions in lidded containers and refrigerate them for 24-72 hours. It's during this refrigeration phase that the transformation occurs: enzymes digest the starches into sugars, which births the flavor and caramelized crust our pizzas are known for.
Gentle Dough Handling
When it’s time to bake, remove the dough from the cold storage 1-2 hours earlier to return to room temperature. When you're shaping your pizza, handle the dough with care to safeguard the air pockets that have formed. Employ your hands to gently press and expand the dough to maintain its airy structure rather than rolling it out flat.
Heating is the Final Step
Despite our industrial ovens hitting the soaring temperatures of 850°F (454°C), standard home ovens typically reach just about 550°F (288°C). Counter this by heating a pizza stone or steel for at the very least an hour before baking. This simulates the profound bottom heat necessary for a crust with snap and a fluffy inside.
Honing the art of pizza dough is an ongoing process where every attempt is a learning opportunity. We encourage you to take meticulous notes, tweak the variables, and discover the ideal method for your home kitchen.
Should you wish to witness our dough crafting in real life, consider participating in our monthly pizza-making sessions led by Chef Julian, where these skills are demonstrated thoroughly. Refer to our events schedule to spot future dates!