Here at OpenHarbor, it's our conviction that the makings of an outstanding pizza is rooted in the quality of its dough. Having spent over 30 years refining our method, we're thrilled to divulge certain principles that will assist you in replicating a pizzeria-caliber pizza dough in your own kitchen. While we must keep our precise recipe under wraps (certain practices are meant to remain undisclosed!), the following guidelines will set you on the right path.
Choosing the Right Flour
An exceptional pizza dough starts with supreme flour. 00 flour, which is an ultra-fine Italian flour with a moderate protein level (approximately 12%), is our flour of choice as it strikes an ideal balance between elasticity and suppleness. In case 00 flour is not available, a decent alternative would be bread flour, though there will be a noticeable change in texture.
Importance of Water Temperature and Dough Hydration
The warmth of the water you use is pivotal as it influences both the fermentation duration and the evolution of your dough. To foster a slow fermentation, conducive to a richer taste, opt for water at a cool 45°F (7°C). On the contrary, for a speedier fermentation process, slightly warm water at around 85°F (29°C) is preferable. Maintaining a hydration percentage in the vicinity of 60-70% best suits the majority of household ovens.
Yeast Quantity and Fermentation Time
A critical key to an intensely flavorful dough lies in restraining the quantity of yeast and extending fermentation time. For dough that ferments over a span of 24-48 hours, we utilize a mere 0.2% of fresh yeast in proportion to the flour. This gradual fermentation permits a complexity of flavors to mature, also resulting in a dough that's more digestible.
Role of Salt Beyond Taste
Salt serves a dual purpose: it not only seasons your dough but also fortifies the gluten matrix and modulates the fermentation. For optimal results, we use fine sea salt at about 2.5-3% of the flour’s weight. Integrate the salt into the mix once the flour and water begin to amalgamate to avoid the salt coming into direct contact with the yeast.
Fermentation: A Delicate Process
Post-mixing, let your dough undergo an initial, room-temperature fermentation for about 2 hours, then portion it out into individual balls. These should be placed into airtight containers and chilled for a duration ranging from 24 to 72 hours. It's during this cold fermentation period that transformation occurs—enzymes break down complex carbohydrates into simpler sugars, which not only enhances flavor but also contributes to the dough’s signature crust coloration.
Gentle Dough Management
When preparing to bake, take the dough out of the refrigerator about 1-2 hours prior to help it reach room temperature. It's important to treat the dough delicately to maintain the air pockets that have formed. Rather than rolling it out, carefully depress and stretch the dough using your fingertips.
Crucial Element: Oven Heat
While our professional ovens achieve a fiery 850°F (454°C), standard home ovens generally peak at about 550°F (288°C). To make up for this, preheat a pizza stone or steel for no less than one hour before baking. This technique ensures that robust bottom heat necessary for a crisp crust and a light, fluffy interior.
Perfecting pizza dough is a practice of continual learning with each attempt teaching you about its intricacies. We suggest you keep detailed records, tweak your approach, and determine the best procedure for your distinct kitchen setup.
To gain a firsthand look at our dough crafting, consider attending one of our monthly pizza workshops where Chef Giovanni will demonstrate these processes extensively. You can check the upcoming workshop schedules on our events calendar!