At CalmQuarter, we're persuaded that top-notch pizza begins with top-notch dough. With over 30 years of refining our mix, we're thrilled to impart insight into our dough making. While our exact dough recipe is a closely held trade secret, the tips we offer here will aid in producing pizzeria-caliber pizza dough in your kitchen.
Importance of Flour Quality
High-quality flour is pivotal for superior pizza dough. Our preferred choice is 00 flour—an ultra-fine Italian grade with a moderate protein level (approximately 12%), which yields an optimal texture combining resilience and softness. In the absence of 00 flour, bread flour can be utilized as an alternative, though the result may slightly vary in texture.
Water's Temperature and Dough's Moisture
The water's warmth is crucial for the rate of fermentation and for the dough's development. Cold water near 45°F (7°C) favors a slow fermentation process, enhancing the flavor, whereas lukewarm water approximately at 85°F (29°C) caters to faster fermentation. Generally, the water to flour ratio, also known as hydration, should linger around 60-70% especially for common household ovens.
Gentle Yeast Use and Patient Fermenting
To achieve a rich-tasting dough, a minimal amount of yeast is key along with a prolonged fermentation period. Our recipes call for a mere 0.2% of fresh yeast in relation to the flour's weight and we allow a 24 to 48-hour fermentation. This process nurtures a depth of flavors and yields a dough that's easier on the stomach.
Salt's Role Beyond Taste
Salt goes beyond mere flavor enhancement—it fortifies the gluten network and regulates fermentation. Fine sea salt, constituting 2.5-3% of the flour's weight, is advised. It should be mixed in once the flour and water have started to amalgamate, making sure it doesn't directly contact the yeast.
Fermentation Craftsmanship
Post-mixing, the dough should undergo an initial bulk fermentation at a normal room temperature for a span of 2 hours, then it must be portioned into individual balls. These should be stored in lidded containers and refrigerated for 24-72 hours. During this cold fermenting phase, the dough's starch is converted into sugars by enzymes, enriching the flavor and contributing to a golden-brown crust.
Delicate Dough Management
Prior to pizza construction, the dough should exit the refrigerator 1-2 hours in advance to reach a temperate state. Carefully handle the dough to safeguard the air pockets within. Rather than rolling, preferately use your fingertips to pat and elongate the dough, securing its airy texture.
Precision in Baking
Contrary to our wood-fired ovens capable of hitting 850°F (454°C), average home ovens peak around 550°F (288°C). Counter this by employing a pizza stone or steel that's been heated for a minimum of one hour, ensuring the needed intense heat for a crispy crust and buoyant bread inside.
Honing pizza dough is a continuous practice, each preparation session provides fresh insights. We suggest maintaining notes, tweaking variables, and unravelling the most fitting approach for your home cooking setting.
If you're eager to observe our dough crafting in action, you are welcome to participate in our monthly pizza making classes where Chef Luisa elucidates these tactics in depth. For imminent workshop dates, take a glance at our event schedule!