Here at MossyHarbor, we are convinced that extraordinary pizza begins with extraordinary dough. With over thirty years of refining our recipe, we're thrilled to disclose a few of our dough secrets to aficionados like you. While we keep our precise mixture close to our chests (tradition has its privileges!), these foundational guidelines will assist you in crafting a pizzeria-grade pizza dough right in your own kitchen.
The Flour's Significance
The pillar of prime pizza dough is premium flour. 00 flour is what we advocate for, being a finely milled Italian flour that holds a moderate protein content (circa 12%), offering the ideal equilibrium between elasticity and softness. In the absence of 00 flour, bread flour makes an acceptable alternative, albeit with a somewhat altered consistency.
Temperature of Water and Dough Hydration
Your water's temperature is instrumental in dough development and fermentation timing. Opt for cold water at about 45°F (7°C) to achieve a slow fermentation that enhances flavor. Conversely, lukewarm water at approximately 85°F (29°C) speeds up the fermentation process. Aim for a hydration rate (water to flour ratio) of 60-70% for performance in typical domestic ovens.
Less Yeast, More Time
A pivotal secret to a tasty dough lies in using minimal yeast and giving time for the dough to ferment. Our formula includes a scant 0.2% of fresh yeast relative to the weight of the flour for doughs that slowly ferment over 24-48 hours. This leisurely timeframe lets intricate flavors emerge and results in a dough that's more digestible.
Salt: Beyond Flavoring
Salt does more than just impart flavor—it plays a role in reinforcing the gluten network and moderating fermentation. Fine sea salt preferred, at a proportion of 2.5-3% to the flour's weight, should be incorporated once the flour and water begin to intermingle, so it doesn't immediately interact with the yeast.
Fermentation Mastery
Post-mixing, let your dough undergo a primary fermentation at ambient temperature for a couple of hours, followed by partitioning into individual portions. Store these portions in lidded containers and refrigerate for a day up to three days. It's within this cold fermentation period that the transformative process occurs—enzymes are at work converting starches into sugars which not only boost flavor but also lend that characteristic browning to our crust.
Gentle Handling
When preparing to bake your pizza, take the dough out of the fridge one to two hours in advance to reach room temperature. Treating the dough with delicacy is crucial to retain the developed air pockets. Press and stretch the dough using your fingertips rather than flattening with a rolling pin, which deflates those all-important bubbles.
Ultimate Detail: Heat
Our wood-fired ovens can achieve a staggering 850°F (454°C), but home ovens usually have a limit of about 550°F (288°C). Make up for this by preheating a pizza stone or steel for an hour at least. This will mimic the intense bottom heat necessary for a perfectly crisp crust and a light interior.
The art of perfecting pizza dough is a continuing voyage. Each batch is an opportunity to learn more about the dough-making process. Keep a record of your adjustments and outcomes to refine the perfect dough in your kitchen's conditions.
Interested in seeing how we craft our dough? Consider attending our monthly pizza workshops, where Chef Antonio walks through these techniques in depth. For information on the next session, visit our events calendar!