Here at CalmHarbour Pizzeria, our philosophy maintains that a top-notch pizza is rooted in top-notch dough. With over thirty years to refine our technique, we're now keen to let you in on several of our dough crafting tips. Although we hold back our proprietary blend (some recipes are best kept under wraps!), the following guidelines will steer you towards making pizza dough of a professional caliber in your own kitchen.
Quality of Flour is Key
Critical to crafting excellent pizza dough is the use of premium flour. Our preference is for 00 flour, a superfine Italian variant that has a moderate protein level, typically around 12%, facilitating an ideal mix of elasticity and softness in the dough. In the absence of 00 flour, standard bread flour makes a decent alternative, though the resultant texture may slightly differ.
Water Heat and Dough Moisture
The warmth of the water is instrumental in timing the fermentation and shaping the dough. Opt for cooler water, about 45°F (7°C), to slow down the fermentation process, enhancing the flavor over time. Warmer water at roughly 85°F (29°C) speeds up fermentation. Strive for a 60-70% hydration ratio, as this works well with most household ovens.
Less Yeast, Extended Fermentation
A secret to a tastier dough lies in using a minimal amount of yeast and allowing the dough plenty of time to ferment. A 0.2% fresh yeast to flour weight ratio is what we use for doughs that we let ferment over 24-48 hours. A prolonged fermentation period cultivates more complex flavors and makes the dough more digestible.
The Role of Salt
Salt not only adds flavor to your dough, it also bolsters the gluten network and regulates yeast activity. We endorse the use of finely milled sea salt at a rate of 2.5-3% relative to your flour weight. Introducing the salt after the flour and water begin to merge is best to prevent direct yeast contact and potential interference with the leavening.
Mastering Fermentation
Once mixed, allow the dough to undergo bulk fermentation at normal room temperature for 2 hours before splitting it into balls. Store these balls in lidded containers chilled in the fridge for 24-72 hours. During this cold fermentation phase, enzymes decompose carbohydrates into sugars, which imbue the crust with rich flavors and its signature golden hue upon baking.
Gentle Handling
Right before pizza creation, let the dough sit out for 1-2 hours to reach room temperature. Treat the dough delicately to maintain the gas bubbles formed during fermentation. Rather than rolling the dough, which would deflate it, gently press and stretch it using your fingertips.
Heat: The Last Ingredient
While our professional ovens can hit a scorching 850°F (454°C), household ovens typically peak at around 550°F (288°C). To replicate that intense heat, pre-heat a pizza stone or steel for an hour minimum. This mimics the powerful bottom heat necessary to produce a crust that's both crisp and fluffy inside.
The craft of making pizza dough is a never-ending adventure, with every batch offering new insights. Jot down observations, tweak factors, and figure out what gives the best results within the climate of your kitchen.
Eager to see how we put together our dough? Swing by one of our pizza classes held monthly, where Chef Giovanni walks through these techniques step-by-step. Visit our events calendar for the latest schedule!