At StoneGarden Pizzeria, we uphold the belief that remarkable pizza is built upon remarkable dough. With over 30 years of refining our approach, we're thrilled to unveil some of our treasured insights. Our precise recipe remains confidential (some rituals are to be respected!), yet these concepts will guide you towards producing pizzeria-worthy pizza dough within your own kitchen.
Significance of Flour Quality
The cornerstone of sublime pizza dough lies in the use of premium flour. Our top choice is 00 flour, an Italian variety ground to fine particles, containing a moderate protein percentage (close to 12%), allowing for a sublime blend of elasticity and softness. In the absence of 00 flour, you can opt for bread flour, which will yield a marginally altered consistency.
Water's Role in Dough Consistency
The water's temperature plays a key part in dough maturation and texture. For a gradual fermentation (enhancing taste), we use chilled water at about 45°F (7°C). Conversely, for expedited fermentation, warm water around 85°F (29°C) is used. Maintain the water-to-flour ratio between 60-70% to suit most domestic ovens.
Yeast Usage and Fermentation Period
A pivotal tip for savory dough is minimizing yeast quantities and extending fermentation periods. We utilize a mere 0.2% of fresh yeast in proportion to the flour for fermentations lasting between 24-48 hours. This unhurried progression fosters intricate flavor profiles and results in a dough that is easier to digest.
Salt's Structural and Flavorful Role
Salt does more than just season the dough—it's essential for fortifying the gluten framework and moderating fermentation. We suggest using fine sea salt at a ratio of 2.5-3% to flour weight. Incorporate it once the flour and water are partially mixed, preventing it from directly interacting with the yeast.
Mastery of Fermentation
Post-mixing, let your dough undergo a bulk ferment at room temperature for a couple of hours, then divide it into separate balls. Store these in lidded containers and refrigerate them anywhere from 24 to 72 hours. It's during this chilled fermentation that transformation occurs—enzymes break down the starch into sugars, enriching the flavor profile and contributing to the crust's appetizing brown color.
Gentle Dough Manipulation
When you're ready to make pizza, take your dough out of the fridge 1-2 hours before cooking to let it reach room temperature. Treat the dough delicately to maintain the air pockets that have formed. Press and extend the dough with the tips of your fingers instead of rolling it, to avoid deflating those essential bubbles.
Final Touch: Applying Heat
Although our wood-fired ovens soar to 850°F (454°C), most household ovens tend to peak at about 550°F (288°C). To make up for this, use a pizza stone or steel that has been preheated for an extended period, at least one hour, to supply the intensive heat required for a crisp finish and fluffy center.
Honing your skills in pizza dough making is an ongoing endeavor. Every batch is an opportunity to learn and improve understanding of the process. Keep track of your adjustments, experiment with different conditions, and find out what works best for the unique setup of your kitchen.
To see our dough-making method in action, consider attending one of our regular pizza workshops where Chef Leonardo will demonstrate these methods meticulously. Refer to our event calendar for the upcoming sessions!