Here at MindfulMeals, we're committed to the belief that extraordinary pizza is built on the foundation of extraordinary dough. With more than thirty years of refining our recipe, we're eager to disclose several of our secrets to you. While our exact dough recipe remains a closely guarded secret, the following fundamentals will enable you to create pizza dough of remarkable quality in your own kitchen.
The Importance of Flour Quality
The base for exceptional pizza dough lies in the quality of the flour utilized. We suggest choosing “00” flour, an ultra-fine Italian flour, which has a moderate level of protein, about 12%, ensuring a perfect equilibrium of stretchiness and softness. Should 00 flour be unavailable, a satisfactory alternative would be bread flour, although expect a marginal variation in texture.
Water Temperature and the Degree of Hydration
The water's temperature plays a crucial role in the time it takes for the dough to ferment and its overall development. Utilize cold water, preferably about 45°F (7°C), for extended fermentation periods which enrich the flavors. In contrast, lukewarm water, approximately 85°F (29°C), should be employed for a faster fermentation process. Aim for a hydration level—water to flour ratio—of 60-70%, especially for typical household ovens.
Yeast Quantity and Fermentation Duration
A critical component to a deliciously flavored dough is a minimal use of yeast combined with an ample fermentation period. We use a minor amount of fresh yeast, just 0.2% in relation to the flour, allowing the dough to ferment over 24-48 hours. This extended period enables the development of intricate flavors and results in a more digestible dough.
More Than Seasoning: The Role of Salt
Salt serves not merely as a flavor enhancer for your dough but also reinforces the structure of gluten and modulates the fermentation. We endorse the use of refined sea salt amounting to 2.5-3% of the flour's weight. It should be added once the flour and water have begun to amalgamate to avoid any direct contact with the yeast.
The Fermentation Process
Post-mixing, let your dough go through an initial bulk fermentation at ambient temperature for a span of two hours before dividing it into individual balls of dough. These should then be stored in lidded containers and placed in the refrigerator for a duration of 24-72 hours. The dough's cold fermentation stage is when the transformative process occurs—enzymes convert starches into sugars, attributing to both the distinctive taste and attractive browning effect of our crusts.
Gentle Dough Management
When ready to bake the pizza, you should take out the dough from the refrigerator between 1 to 2 hours prior to allow it come up to room temperature. Treat the dough with delicacy to preserve the air bubbles that have formed. Opt to press and stretch the dough using your fingertips as opposed to flattening it with a rolling pin, which would deflate these bubbles.
Applying High Heat
Despite our wood-fired ovens reaching the intense heat of 850°F (454°C), the maximum in most domestic ovens is about 550°F (288°C). To make up for this, preheat a pizza stone or steel for a minimum of one hour, providing that crucial intense base temperature necessary for a well-crisped crust and a fluffy interior.
Mastery of pizza dough is an ongoing quest; each attempt is an opportunity to learn more about this craft. Record your observations, tweak the variables, and find out what yields the best results in your distinct cooking environment.
To witness our dough-crafting technique in action, consider attending one of our monthly pizza workshops where Chef Julia conducts an in-depth demonstration. For upcoming session dates, refer to our events calendar!