At CalmBridgePrairie, our credo is that the cornerstone of a magnificent pizza is indeed its dough. With over thirty years in the pursuit of crafting the perfect dough, we are thrilled to share a few tips that set ours apart. Although our specific recipe is a cherished secret, the following guidelines will empower you to make a pizzeria-level pizza dough right in your own kitchen.
Quality of Flour
The crux of standout pizza dough lies in the use of premium-grade flour. We suggest 00 flour—this finely milled Italian version boasts a moderate protein percentage, approximately 12%, which yields dough that is robust yet tender. If 00 flour is out of reach, bread flour can act as a substitute but expect a noticeable textural variance.
Managing Water and Dough Consistency
The water's temperature is critical for dictating the pace of the dough's fermentation and its overall progression. Opt for cold water about 45°F (7°C) for a slower fermentation which contributes to a deeper flavor profile. Conversely, for faster fermentation, warmer water near 85°F (29°C) is favorable. The dough should maintain a hydration level in the range of 60-70% to align with the heating capabilities of standard home ovens.
Yeast Quantity and Proofing Time
For dough imbued with taste, it's not about the quantity of yeast but rather the proofing duration. A mere 0.2% of yeast in proportion to the flour is enough, provided the dough is left to ferment for periods stretching from 24 to 48 hours. This relaxed fermentation period is essential for developing rich flavors and also results in a dough that's gentler on the stomach.
The Role of Salt
Salt is responsible for more than just adding a savory touch to the dough; it solidifies the gluten network and tempers fermentation. A fine sea salt at a ratio of 2.5-3% to the flour weight is our choice. Introduce salt once the flour and water begin to merge, avoiding direct yeast contact.
Fermentation: A Craft
Post-mixing, it's advised to let your dough undergo initial fermentation at ambient temperature for a couple of hours, then parcel it out into individual balls. For the subsequent 24-72 hours, let these dough balls rest refrigerated in lidded containers. It is this chilled fermentation phase that is transformational; enzymes diligently work to convert starches into sugars, which not only enhance the taste but also contribute to the characteristic caramelization of our pizza crusts.
Delicate Handling
When the time comes to bake, take your dough out of the fridge 1-2 hours prior to give it a chance to reach room temperature. Engagement with the dough should be cautious to maintain the developed air bubbles. Rather than applying a rolling pin, which deflates these air pockets, use the tips of your fingers to press and stretch the dough.
Masterstroke: Baking Heat
Although our ovens can heat up to a blistering 850°F (454°C), most domestic ovens will peak at about 550°F (288°C). To make up for this, utilize a pre-warmed pizza stone or steel for at least 60 minutes, delivering that vital bottom heat that's key for a crust that’s crunchy on the outside with a puffy middle.
The craft of perfecting pizza dough is a lifelong path, with every batch providing new insights. We encourage keeping a log of your attempts, tweaking the conditions and observing the outcomes to find what produces the best results in your specific kitchen set-up.
Ever wanted a behind-the-scenes look at how we shape our dough? Consider participating in our monthly pizza workshops where Chef Luca will guide you through the nuances of dough preparation. For times and dates, have a look at our event schedule!