At SaltMarshes, our philosophy is that sublime pizza begins with extraordinary dough. With a legacy of over thirty years honing our mix, we're thrilled to unveil certain trade secrets to you. Though the precise recipe remains a cherished enigma, the tips we provide will set you on track for crafting exquisite pizza dough within your home kitchen.
Importance of Flour Quality
The key to excellent pizza dough is top-notch flour. 00 flour, an ultra-fine Italian variety with medium protein levels (around 12%), is our choice for achieving the ideal texture. If 00 flour is elusive, bread flour can serve as a decent alternative despite a variation in chewiness.
Water's Role: Temperature and Moisture Content
The water's warmth is crucial for timing the fermentation and influencing the dough's qualities. Opt for chilled water at 45°F (7°C) for a slow ferment to enhance taste, while warmer water at 85°F (29°C) speeds up the process. Aim for a hydration rate—water to flour ratio—of 60-70% to suit most residential ovens.
Yeast and Time: A Delicate Dance
Flavorful dough secrets include sparing yeast use and prolonged fermentation. A mere 0.2% fresh yeast, based on flour weight, is sufficient for our batches, which ferment over a span of 24-48 hours. This drawn-out ferment allows flavors to unfold and yields a more digestible dough.
Salt's Dual Purpose
Salting your dough not only boosts taste but also reinforces gluten networks and moderates fermentation. Using fine sea salt at 2.5-3% of your flour's weight is advisable. Ensure it's introduced after the initial melding of flour and water to avoid direct yeast contact.
Fermentation Wisdom
Post-mixing, let the dough undergo a primary fermentation at room temperature for 2 hours, then segment it into balls. Store these in lidded containers and chill for 24-72 hours. It is during this cold ferment that starches degrade into sugars, infusing flavor and leading to the golden hue of our crusts.
Gentle Treatment
When ready to bake, bring your dough to room temperature 1-2 hours in advance. Handling the dough delicately maintains the air bubbles formed during fermentation. Rather than rolling, use fingers to lightly press and shape the dough, safeguarding these air pockets.
Heat: The Final Element
Our wood-fired kilns peak at 850°F (454°C), while a typical home oven tops out near 550°F (288°C). Counter this by preheating a pizza stone or steel for a solid hour, mimicking the robust under-heat needed for a crisp shell and a buoyant middle.
Honing your pizza dough skills is an ongoing endeavor. Every attempt can teach you something new. We urge you to document your findings, tweak the variables, and discover the methods that excel in your specific kitchen scenario.
To observe our dough crafting first-hand, drop by for our monthly pizza seminars with Chef Giovanni delineating these methods. Visit our events page for forthcoming sessions!